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Ken's Bearskin Brown Ale
American Brown Ale • All Grain • 5 gal
This will be my first three decoction mash ala Greg Noonan. I am hoping for at least 70% efficiency. It can also be mashed as noted below of course.
November 14, 2001 am 10:25am
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Ingredients (All Grain, 5 gal)
- 8.0 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.25 lbs
German Dark Crystal
German Dark Crystal
- 1.0 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 1/2 lbs
Candi Sugar Amber
Candi Sugar Amber
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 0.5 oz
Chinook - 12.4 AA% pellets; boiled 90 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 0.5 oz
Cascade - 6.5 AA% pellets; boiled 40 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Cascade - 6.5 AA% pellets; boiled 20 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Cascade - 6.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.75 oz
Cascade - 6.5 AA% pellets; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1/4 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
-
Wyeast 9097-PC Old Ale Blend
Wyeast 9097-PC Old Ale Blend
To bring you a bit of English brewing heritage we developed the “Old Ale” blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging.
Notes
Use Papazian's two step infusion mash. 90 minute boil with Irish Moss and Yeast Nutrient added at last 15 min of boil.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 18.8 SRM | 18 - 35 | |
| Alcohol: | 5.1% ABV | 4.3% - 6.2% | |
| Bitterness: | 51.9 IBU | 20 - 40 | |
Discussion
My first tripple decoction
2001-11-21 11:01am
I proceeded as noted on my recipe called Ken's Bearskin Brown Ale with the laborious tripple decoction mash. I was a little worried about lack of temperature control of the main mash and the Iodine test did not indicate full completion. As a result I added one pound of dark DME to the boil. This proved to be a huge mistake since the original gravity was an astounding 1.073 which is suggestive of an alcohol by volume of about 7.6%! Since I plan to prime with DME and bottle I will try to cut it with 2 qts of boiled water added to the prime. Hope it all works out. I am looking forward to doing a better job with my next decoction mash. Any helpful comments would be appreciated.
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