Royal Umber

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 19, 2018

Style: American Brown Ale
Brewer: Chad Haatvedt
Brew Date: September 16, 2012
Tap Date: February 22, 2013
Yield: 5 gallons
Calories: 169 (12 ounces)
Conditioning: Keg
ABV: 5.7%
ABW: 4.5%
Batch No: 2012-09-16
OG: 1.052
OG (Plato): 12.86° P
Target OG: 1.055
FG: 1.009
FG (Plato): 2.31° P
Target FG: 1.010
Real Extract: 4.21° P
App. Atten.: 82.1%
Real Atten.: 67.2%
Status: On Tap
BJCP Style Info: American Brown Ale
O.G.: 1.045 - 1.060
F.G.: 1.010 - 1.016
ABV: 4.3 - 6.2%
Bitterness: 20 - 40 IBUs
Color: 18 - 35 SRM
Info: Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties.

Commercial Examples: Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Big Sky Moose Drool Brown Ale, North Coast Acme Brown, Brooklyn Brown Ale, Lost Coast Downtown Brown, Left Hand Deep Cover Brown Ale.

General Information
Method: All Grain

Yeast:  I used the yeast from my IPA that I racked to secondary on brew day.  So, I just racked this brown ale on top of the yeast that I left in my fermenter.

I used my brewmometer for the first time today.  It was nice to get the wort to the proper temp when moving it into my fermenter.  I started it at 66 F.


Malts and Grains
12.50 pounds British Maris Otter Pale Malt 87.2% of grist
0.50 pounds Belgian Biscuit Malt 3.5% of grist
0.25 pounds Belgian Special B Malt 1.7% of grist
0.33 pounds American Chocolate Malt 2.3% of grist
0.25 pounds Crystal Malt 120L 1.7% of grist
0.50 pounds Crystal Malt 60L 3.5% of grist
14.33 pounds Total Grain Weight 100% of grist
1tbsp 5.2 Stabilizer  
1.00 ounces Galena 12% Pellets @ 60 minutes
Type: Bittering
Use: Boil
12 AAUs
0.40 ounces Nugget 10% Leaf @ 60 minutes
Type: Bittering
Use: Boil
4 AAUs
1.40 ounces Total Hop Weight 16 AAUs
Total Boil Time: 60 minutes
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 250 ml
Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 27 Efficiency: 73.4%

Mash profile for most well-modified malts.


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

Add 70% of mash water at 166° F / 74° C

2 Mash Out Infusion 10 min. 168°F

Add 30% of mash water at 197° F / 92° C


Water Amounts

Water Amounts Calculator
Target Final Boil Volume: 6 gallons  
Evaporation Rate: 1.5 gallons per hour  
Boil Time: 60 minutes  
Runoff Volume Needed: 7.75 gallons 6 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount: 14 pounds  
Grain Absorbtion: 2.8 gallons  
Total Water Needed: 12.05 gallons 7.75 gallons (runoff) + 2.8 gallons (grain absorbtion) + 1.5 gallons (equip. loss)
Mash Water Needed: 4.66 gallons based on 1.33 quarts per pound of grain
Sparge Water Needed: 7.4 gallons 12.05 gallons (total water) – 4.66 gallons (mash water)


Calculations derived from Ray Daniels' book Designing Great Beers.

I decided to go with 5 gallons mash, 7 gallons sparge.



Mash Temps

Strike Water Temperature Calculator
Grain Weight: 14 pounds
Grain Temperature: 66° F
Strike Water Amount: 5 gallons
Target Mash Temperature: 154° F
Equipment Loss: 3° F
Strike Water Temperature: 169.3° F (166.3° F less 3° F equipment loss adjustment)

Calculations derived from the Brewing Techniques Troubleshooter, Vol. 4, No. 4 available here.



Other Instructions





Royal Umber
Date Brewed:  
Brew Day Data
  Target Actual
Strike Water Amount: 4.8  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 6  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.7  
Post-Boil Amount: 5  
Boil Time: 60  
Original Gravity: 1.052 / 12.9° P  
Brew Day Notes

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