10-25-2008 Honey Bear Brown Bear Ale

A ProMash Brewing Session Report

Brewing Date: Saturday October 25, 2008
Head Brewer: Cal Frye
Recipe: Honey Bear Brown Bear Ale

BJCP Style and Style Guidelines
10-B Brown Ale, Northern Brown

Min OG: 1.040 Max OG: 1.050   
Min IBU: 15 Max IBU: 30   
Min Clr: 12 Max Clr: 30  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 6.63      
Anticipated OG: 1.046 Plato: 11.55
Anticipated SRM: 23.1        
Anticipated IBU: 22.9      
Wort Boil Time: 60  Minutes   

Actual OG: 1.046 Plato: 11.55   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 3.54 by Volume: 4.53 From Measured Gravities.
ADF: 73.4 RDF: 61.1 Apparent & Real Degree of Fermentation.

% Amount Name Origin Potential SRM
83.0 5.50 lbs.  Northern Brewer Gold LME USA 1.037 9
7.5 0.50 lbs.  Biscuit Malt Belgium 1.035 24
7.5 0.50 lbs.  Carafa Germany 1.030 400
1.9 0.13 lbs.  Molasses Generic 1.036 80

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
0.50 oz.  Northern Brewer homegrown Whole 7.50 8.6 30 min
0.25 oz.  Chinook Pellets Pellet 12.00 13.3 First WH
0.25 oz.  Vanguard Whole 4.50 1.0 10 min

Amount Name Type Time
0.05 Oz  Irish Moss Fining 15 Min.(boil)
2.00 gm  Citric Acid Other 0 Days(boil)

Danstar Windsor

Fermentation Specifics
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 68 degrees F

Original Gravity: 1.046 SG 11.55 Plato
Finishing Gravity: 1.012 SG 3.07 Plato

Add the crushed biscuit malt, and carafa barley to 2 gallons of 150 degree water and hold for 30 minutes. Remove grains and turn off heat. Add additional water to get to 5.88 gallons (5 gallon back + expected evaporation loss). Add .5tsp (2g) citric acid to maintain color. Add malt exract and first wort hops. Boil for 45 minutes. Add flavor hops and irish moss and boil for an additional 10 minutes. Turn off heat. Add aroma hops and let steep for 2 to 3 minutes before cooling with wort chiller. This is part of the Vanguard Hops series, as I've got over a pound of 'em left. Swirl cool wort with sanitized spoon briskly to whirlpool the hops / trub into the center then run off the wort into the fermenter. Be sure to aerate it when this is happening. This one starts a new yeast cake, so pitch with Windsor, let's experiment with the esters...

Generated with ProMash Brewing Software