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Kitchen Sink TX Brown Ale (Cold Mash/read notes)

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 22 gallons (fermentor volume)
Pre Boil Size: 24.22 gallons
Post Boil Size: 22.6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Matt
Rating:
4.00 (1 Review)

Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Sunday October 20th 2024
1.051
1.012
5.1%
48.4
33.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Malteurop - 2 Row15 lb 2 Row 34.3 2.15 31.6%
11 lb Munich11 lb Munich 37 6 23.2%
9 lb American - Pilsner9 lb Pilsner 37 1.8 18.9%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 4.2%
1 lb American - Pale 6-Row1 lb Pale 6-Row 35 1.8 2.1%
2 lb American - Roasted Barley2 lb Roasted Barley - (late boil kettle addition) 33 300 4.2%
2 lb Crisp Malting - Pale Chocolate2 lb Pale Chocolate - (late boil kettle addition) 32.7 220 4.2%
2 lb Caramel / Crystal 60L2 lb Caramel / Crystal 60L - (late boil kettle addition) 34 60 4.2%
1.50 lb American - Blackprinz1.5 lb Blackprinz - (late boil kettle addition) 36 500 3.2%
2 lb Brown Sugar2 lb Brown Sugar 45 15 4.2%
47.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Magnum90 g Magnum Hops Pellet 12 Boil 60 min 33.56 10.9%
8 oz Centennial8 oz Centennial Hops Pellet 10 Whirlpool at 170 °F 0 min 7.08 27.4%
8 oz Citra8 oz Citra Hops Pellet 11 Whirlpool at 170 °F 0 min 7.79 27.4%
10 oz Cascade10 oz Cascade Hops Pellet 7 Dry Hop 2 days 34.3%
29.17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Water Agt Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
BSI - A-28 London Ale I
Amount:
6 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 368 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Used Dublin Boiled water profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.79 gal Beta Rest Strike 145 °F 145 °F 30 min
Alpha Rest Infusion 155 °F 155 °F 30 min
Mash Out Temperature 168 °F 168 °F 2 min
14 gal Sparge Fly Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 24.22 gal (96.88 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 12.22 gal (48.88 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.43 gal (73.71 qt). Suggest reducing strike water volume to 8.36 gal (33.44 qt) and adding 6.43 gal (25.71 qt) sparge/top-off. 14.79 59.2  
Strike water volume at mash thickness of 1.3 qt/lb 14.79 59.2  
Mash volume with grains 18.43 73.7  
Grain absorption losses -5.69 -22.8  
Remaining sparge water volume 15.22 60.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume 24.22 96.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 22.6 90.4  
Hops absorption losses (whirlpool, hop stand) -0.6 -2.4  
Going into fermentor 22 88  
Total: 30.01 120
Equipment Profile Used: System Default
 
Notes

We experimented with a cold mash extraction for the roasted barley, pale chocolate, crystal 60, and the blackprinz. We ground the grains and added roughly 4 gallons of 32 degree cold liquor in lauter. Vorlaufed for an hour. Then ran it off into the BK where we heated at 150f for conversion for an hour. Boiled briefly to sterilize and poured the wort into a sterile bucket, covered and put into the walk in cooler overnight.

We intended to make an American Stout but we knew early on in the brew we did not have nearly enough cold extracted wort for color so we morphed it on the fly to a Texas Brown Ale. The cold wort was poured into the BK once we had around 3 gallons of base malt run off. At this point we concentrated on color and gravity. The BF calculations don't reflect it but we ended up with a contribution of circa 1.025 from the cold wort (surprisingly). We achieved the color we wanted at a gravity of 1.057 at 23 gallons (about 5 gallons short of capacity). We intended only bittering hops but since we morphed it, I threw in 8oz each of Citra/Centennial in the WP.

Lastly, as shown by the base malts, we were "clearing the grain cabinet". Will this beer be drinkable? We shall see. I think so.

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  • Last Updated: 2024-11-04 14:09 UTC