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All the Leaves are Brown Autumnal Ale

159.52 calories 13.52 g 330 ml
Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 21.7 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Post Boil Size: 21.7 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Thursday August 8th 2019
1.049
1.008
5.32%
31.39
10
5.26
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.10 kg Rolled Oats0.1 kg Rolled Oats 33 2.2 2.3%
0.02 kg German - Carafa II0.015 kg Carafa II 32 425 0.3%
4 kg Thomas Fawcett - Golden Promise4 kg Golden Promise 37 1.69 91.6%
0.25 kg Dingemans - Special B0.25 kg Special B 34 113.1 5.7%
4.37 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Challenger20 g Challenger Hops Pellet 7.3 Boil 61 min 18.51 34.8%
26.49 g East Kent Goldings26.49 g East Kent Goldings Hops Pellet 6.8 Boil 11 min 8.91 46.1%
11 g Challenger11 g Challenger Hops Pellet 7.3 Boil 11 min 3.97 19.1%
57.49 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
14.73 L Infusion 63 °C --
14.6 L Sparge 75 °C --
Starting Mash Thickness: 2.7 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
6.70 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Brew day:
Underestimated Mash water? Mash was very thick, topped up to estimated mash consistency. Added more water to the sparge to collect to 26L. Removed top plate and sparged directly onto grain bed. Tannin extraction?

Hop additions targeted at a BU/GU Ratio of .6. Challenger Hops smelled weak. Wort tasted bitter; tannins?

Pitch:
Underpitched yeast: Pitched at .35 Pitch rate (300ML of starter), as calculated in BF Yeast Calculator.
1 min aeration based upon reading reviews of its need for a lot of O2.
Pitched at 22C. Temp set to 20C, let cool:

29/08: SG: 1.049 (12.2 BRIX), Temp: 20
31/08: increased temp to 21
01/09: Attenuation was upwards of 70. Temp to 22
02/09: Temp to 23
12/09: FG: 1.008 (5.8 BRIX)

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-21 12:43 UTC
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