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Old Brown Shoe
Northern English Brown Ale
BJCP 2008 – 11C
OG
1.060
FG
1.010
SRM
20.3
ABV
6.2%
IBU
23.7
Batch #
2007-08
Batch Size
5.00
gal
Brew Date
March 10, 2007
Tap Date
April 21, 2007
Cost
$16.51
BU/GU
0.4
ABW
5.2%
Kcal
196
12 oz
Real Extract
4.8° P
Attenuation
82.3%
apparent
67.3%
real
Fermentables
British Pale Ale Malt
8.00
lbs
|
78%
Type
Grain
Origin
United Kingdom
Color
2.2 SRM
PPG
26.0
Info
Moderate malt flavor. Used to produce traditional English and Scottish style ales.
78%
Crystal Malt 40L
1.50
lbs
|
14.6%
Type
Grain
Origin
Varies
Color
40.0 SRM
PPG
34.0
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
14.6%
Honey Malt
0.50
lbs
|
4.9%
Type
Grain
Origin
Varies
Color
25.0 SRM
PPG
57.0
Info
Malt sweetness and honey like flavor and aroma.
4.9%
British Chocolate Malt
0.25
lbs
|
2.4%
Type
Grain
Origin
United Kingdom
Color
395.0-475.0 SRM
PPG
38.0
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
Hops
0.90 oz
Northern Brewer
8.2%
60 min
Boil
0.50 oz
Fuggle
4.2%
30 min
Boil
0.50 oz
Fuggle
4.2%
3 min
Boil
Non-Fermentables
1/8 tsp.
Super Irish Moss
Other
Boil
15 min
Yeasts
1 pkg
Edinburgh Ale
WLP028
White Labs
Mash Profile
Infusion
Ideal Sparge Temp
168°F
Ideal PH
5.20
Mash Steps
Step 1
Dough In
5 min
154°F
Step 2
Mash
60 min
154°F
Step 3
Sparge
20 min
168°F
Step 4
Sparge 2
20 min
168°F
Step 5
Sparge
20 min
168°F
Fermentation and Aging
7 days
Primary
68°F
7 days
Secondary
68°F
28 days
Age
55°F
General Info
All grain version of my Old Brown Shoe - with a couple of modifications.
Procedure
Single infusion mash
Batch sparge with 4 gallons of 168 degree water
Bring to boil
Add first round hops immediately (bittering)
Add the second round of hops at 30 minutes (flavor)
Add the third round of hops at 57 minutes (aroma)
Cool wort to 70 degrees
Pitch yeast
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