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Big Brew Bucksnort Brown Ale

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 21, 2018

Specifics
Style: American Brown Ale
Contributor: Chad Haatvedt
Yield: 6 gallons
Calories: 178 (12 ounces)
ABV: 6.3%
ABW: 4.9%
OG: 1.055
OG (Plato): 13.57° P
FG: 1.008
FG (Plato): 2.05° P
Real Extract: 4.13° P
App. Atten.: 84.9%
Real Atten.: 69.5%
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
Malts and Grains
12.00 pounds American Pale Malt (2-Row) 85.9% of grist
1.00 pounds Crystal Malt 80L 7.2% of grist
0.50 pounds Crystal Malt 60L 3.6% of grist
0.41 pounds American Chocolate Malt 2.9% of grist
0.06 pounds American Black Barley 0.4% of grist
13.97 pounds Total Grain Weight 100% of grist
Hops
0.75 ounces Williamette 5% Pellets @ 80 minutes
Type: Bittering
Use: Boil
3.8 AAUs
0.75 ounces Williamette 5% Pellets @ 30 minutes
Type: Bittering
Use: Boil
3.8 AAUs
1.00 ounces Crystal 5% Leaf @ 15 minutes
Type: Bittering
Use: Boil
5 AAUs
0.75 ounces Williamette 5% Pellets @ 5 minutes
Type: Aroma
Use: Boil
3.8 AAUs
3.25 ounces Total Hop Weight 16.3 AAUs
Yeast
Name: California Ale
Manufacturer: White Labs
Product ID: WLP001
Type: Ale
Flocculation: High
Attenuation: 76%
Temperature Range: 68–73°F
Amount: 35 ml
Mash Profile

Single Infusion Mash, Light Bodied Beer

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

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Procedure

Recipe from AHA Site:

Bucksnort Brown Ale – All Grain
American Brown Ale

Recipe for 5.25 gallons (19.8 L)

10 lb pale two-row malt (4.54 kg)
8 oz 90˚ L crystal malt (227 g)
8 oz 60˚ L crystal malt (227 g)
6.5 oz chocolate malt (184 g)
1 oz black patent malt (28 g)
0.75 oz Willamette whole hops, 5.7% a.a. (21 g) (80 min)
0.75 oz Willamette whole hops, 5.7% a.a. (21g) (30 min)
1.25 oz Mt Hood whole hops, 6.1% a.a. (35 g) (15 min)
0.75 oz Willamette whole hops, 5.7% a.a. (21 g) (5 min)
1 tablet Whirlfloc or 0.75 tsp (3 g) Irish moss (15 min)
2 pkgs Wyeast No. 1056 American ale yeast, Safeale US-05, or White Labs WLP001

Brewers Specifics
Mash grains at 154˚ F (68˚ C) for 1 hour. Sparge at 168˚ F (76˚ C). Bring to a boil. Add hops at specified intervals from end of boil. Chill to 65-67 °F (18-19 °C) and pitch yeast. Secure air lock or blow-off tube. Ferment at 66-68 ⁰F (20-21 ⁰C). Keg at 2.4 volumes of CO₂ or bottle carbonate with 3.7 oz (105 g) corn sugar.


Boil Time: 80 min
Original Gravity: 1.058
Final Gravity: 1.014
SRM: 22
IBU: 38
Brewhouse Efficiency: 75%

Fermentation
Primary: 21 days @ 62° F
Secondary: 70 days @ 65° F
Big Brew Bucksnort Brown Ale
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 4.6  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 7.1  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 7.8  
Post-Boil Amount: 6  
Boil Time:  
Original Gravity: 1.055 / 13.6° P  
     
     
     
     
Brew Day Notes
 

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