This is batch 2 in the Summer of the Single American 1056 Yeast Packet.
I bought all the ingredients for a brown ale with the intention of using the sap from my tapped maple as a replacement for the water in the beer. Instead of doing an all-grain bactch, I used an extract recipe and bought another set of ingredients. This left me with a brown ale to make. The only catch is that this recipe is for an ENGLISH brown ale rather than an AMERICAN brown ale. So this beer suffers from a split personality - a mix of english hops and malt and a crisp american ale yeast profile.
Sometimes you have to thumb your nose at the BJCP Style Guidelines. We are not enetering this in any competitions, we are just drinkng it! So bring on that excessive chocolately brownie flavor, and those mild earthy english hops!
09-05-29 Brown Porter
12-A Brown Porter
Author: Wilbur Ince
Size: 11.0 gal
Calories: 186.49 kcal per 12.0 fl oz
Original Gravity: 1.056 (1.040 - 1.052)
Terminal Gravity: 1.014 (1.008 - 1.014)
Color: 23.17 (20.0 - 30.0)
Alcohol: 5.51% (4.0% - 5.4%)
Bitterness: 27.7 (18.0 - 35.0)
18 lb Pale Ale Malt
1.5 lb Crystal Malt 60°L
.5 lb Chocolate
.5 lb Black Malt
3 oz Fuggle (4.8%) - added during boil, boiled 60 min
2 oz East Kent Goldings (5.0%) - added during boil, boiled 5 min
1 ea WYeast 1056 American Ale
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:27:58 Mash In - Liquor: 6.5 gal; Strike: 171.28 °F; Target: 152.0 °F
01:27:58 Main Rest - Rest: 60 min; Final: 148.3 °F
01:27:58 Sparge - Sparge Volume: 10.0 gal; Sparge Temperature: 168.0 °F; Runoff: 13.05 gal
Used 0.5 gallons of fermenting American Pale Ale wort as the yeast starter. Pitched the 0.5 gallon into the carboy (plastic bucket).
SG was 1.056, which would mean 87% efficiency! Better watch that.
Results generated by BeerTools Pro 1.5.3