BrewBlog: Rookery Brown Ale
Specifics
General Information
Method: All Grain

Brewing this at the Beginners' Homebrewing Class at ICC

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: British Ale II
Manufacturer: Wyeast
Product ID: 1335
Type: Ale
Flocculation: High
Attenuation: 74%
Temperature Range: 63–75°F
Amount: 125 ml
Mash Profile

Single Step Temperature Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Procedure

Water Amounts Calculator
Target Final Boil Volume: 5.5 gallons  
Evaporation Rate: 1.5 gallons per hour  
Boil Time: 60 minutes  
Runoff Volume Needed: 7.23 gallons 5.5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount: 13 pounds  
Grain Absorbtion: 2.77 gallons  
Total Water Needed: 10.75 gallons 7.23 gallons (runoff) + 2.77 gallons (grain absorbtion) + .75 gallons (equip. loss)
Mash Water Needed: 4.23 gallons based on 1.3 quarts per pound of grain
Sparge Water Needed: 6.52 gallons 10.75 gallons (total water) – 4.23 gallons (mash water)

 

Calculations derived from Ray Daniels' book Designing Great Beers.

 

 

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