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Mongrelized Brown Eyes--Brown Ale

181 calories 18 carbs
Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Mongrelized
Calories: 181 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Tuesday October 30th 2018
1.055
1.012
5.54%
28.89
28.85
5.2
 
Brew Log History

Target 70°F
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Fermentables
Amount Fermentable PPG °L Bill %
5 lb Finland - Pale Ale Malt5 lb Pale Ale Malt 36 2 39.2%
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 47.1%
4 oz Finland - Crystal Malt 1004 oz Crystal Malt 100 35 38 2%
12 oz American - Munich - Light 10L12 oz Munich - Light 10L 33 10 5.9%
12 oz American - Blackprinz12 oz Blackprinz 36 500 5.9%
12.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
14 g Centennial14 g Centennial Hops Pellet 10 Boil at 204 °F 10 min 6.59 20%
14 g Cascade14 g Cascade Hops Pellet 7 Boil at 204 °F 10 min 4.61 20%
14 g Azacca14 g Azacca Hops Pellet 15 Boil at 204 °F 10 min 9.89 20%
14 g Newport14 g Newport Hops Pellet 15.5 Boil at 204 °F 5 min 5.62 20%
14 g Ahtanum14 g Ahtanum Hops Pellet 6 Boil at 204 °F 5 min 2.17 20%
 
Mash Guidelines
Amount Description Type Temp Time
32 qt Electric Kettle: Beta/147 Infusion 150 °F 60 min
qt Electric Kettle: Alpha/157 Infusion 160 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
2 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
16 g Citric acid Water Agt Mash 1 hr.
2 tbsp Amylase Other Mash 2 hr.
0.5 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 353 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Denver, CO--tap water.
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 7 18 22 60 60
Mash Chemistry and Brewing Water Calculator
 
Notes

12/24/2018--Made a 2-liter 1.053 starter. Pitched yeast at 0130.

Going all glass this session. Picked up 2 7-gallon carboys--they be big--from Craigslist. Making the starter in a 1-gallon carboy. Tested it on the stirplate--it is efficient--low speed makes a good vortex. Hope it holds up well. Moving forward: a good long primary fermentation in glass and racked straight to the keg with gelatin.

12/24/2018--Finally, figured out the grain mill. And, I expect that's why I got a 92.8 conversion efficiency. The grain going into the mash was the consistency of corn grits and it blended into the water perfectly. No clumps or big chunks to break up--just smooth and easy.

That being said--pre-boil was 12.5/1.054--11 points over the expected boil gravity. And, it is boiling good--nice rolling action without any boil overs. Almost time to add the first hops. Again, I am going to finish the boil--2-hours worth--then, I will remove the hop basket and add whirlfloc and hook up the chiller to sanitize for 15 minutes. Cool to 70 degrees Fahrenheit and aerate for 1 hour. Finally, that yeast has been spinning for 24 hours already--the 1-gallon carboy worked out perfectly for the starter.

15.2/1.062 to the fermentor. 74% brewhouse--a little higher OG than the style calls for--less base malt moving forward. My overall efficiency is getting higher, and as I already said--I think it was the grain mill that raised it for this batch. I got about 22-quarts into the fermentor--right down to the pump sucking air this time. There is still plenty of head space in the 7-gallon carboy for aeration--last time it was bubbling out after 15 minutes. Been aerating about 35 minutes now and the head is just meeting the sanitizer foam. "DON'T FEAR THE FOAM!" I think I got this system pert near perfected at this point. We'll see, cereal mash for the next batch.

Pitched yeast at 0400.

1/26/2019--3.6/1.014/6.3% ABV to the keg. Kegged with gelatin. Kegged 3 batches of beer. Mixed 3-sachets of gelatin with 3-cups of filtered and boiled water. Used 1-cup of the hydrated gelatin in each keg. Smells good, looks clear already, and tastes different--in a good way--than what I'm getting used to.

This one actually matched the recipe calculator prediction for final gravity.

3/6/2018--This has been in the keezer carbonating for a couple of weeks now. It is darker than a brown--that Blackprinz is black as fuck. Also, I'm convinced that the Finland Pale Ale malt was not completely Kosher. Now I'm extremely anxious to get through this and the amber so I can see if the cream ale turned out better. Additionally, I'm ready to brew some more beer that doesn't have the Viking Malts in it. Nevertheless, this is going to be drinkable and I suspect it will improve by the week same as every other beer.

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  • Last Updated: 2019-03-10 10:44 UTC
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