10-25-2008 Honey Bear Brown Bear Ale
A ProMash Brewing Session Report
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Brewing Date: |
Saturday October 25, 2008 |
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Head Brewer: |
Cal Frye |
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Recipe: |
Honey Bear Brown Bear Ale |
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BJCP Style and Style Guidelines
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10-B Brown Ale, Northern Brown
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Min OG:
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1.040
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Max OG:
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1.050
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|
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Min IBU:
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15
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Max IBU:
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30
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|
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Min Clr:
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12
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Max Clr:
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30
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Extract (Lbs):
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6.63
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|
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Anticipated OG:
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1.046
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Plato:
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11.55
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Anticipated SRM:
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23.1
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|
|
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Anticipated IBU:
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22.9
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Wort Boil Time:
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60
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Minutes
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|
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Actual OG:
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1.046
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Plato:
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11.55
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|
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Actual FG:
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1.012
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Plato:
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3.07
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|
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Alc by Weight:
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3.54
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by Volume:
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4.53
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From Measured Gravities.
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ADF:
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73.4
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RDF:
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61.1
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Apparent & Real Degree of Fermentation.
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%
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Amount
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Name
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Origin
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Potential
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SRM
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83.0
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5.50 lbs.
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Northern Brewer Gold LME
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USA
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1.037
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9
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7.5
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0.50 lbs.
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Biscuit Malt
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Belgium
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1.035
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24
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7.5
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0.50 lbs.
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Carafa
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Germany
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1.030
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400
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1.9
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0.13 lbs.
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Molasses
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Generic
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1.036
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80
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.50 oz.
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Northern Brewer homegrown
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Whole
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7.50
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8.6
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30 min
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0.25 oz.
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Chinook Pellets
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Pellet
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12.00
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13.3
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First WH
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0.25 oz.
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Vanguard
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Whole
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4.50
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1.0
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10 min
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Amount
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Name
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Type
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Time
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0.05 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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2.00 gm
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Citric Acid
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Other
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0 Days(boil)
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Danstar Windsor
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Pitched From:
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Starter
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Amount Pitched:
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0 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Plastic |
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Primary Type:
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Closed
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Days In Primary:
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7 |
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.046 SG
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11.55
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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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...
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Generated with ProMash Brewing Software |