AG#87 – Hoppy Christmas Brown Ale

Recipe

Batch Size: 23 L
OG: 1.056
Boil Size: 28 L
FG: 1.013
Boil Time: 60 mins
IBU: 35.7
Efficiency: 71%
Colour: 33.8

FERMENTABLES
4% 0.25 Wheat – BE 37.0 3.8 Mash
4% 0.25 Caramel/Crystal 40 – US 35.0 105.2 Mash
2% 0.13 Extra Dark Crystal 120L – UK 33.0 318.7 Mash
4% 0.25 Brown Malt – UK 33.0 172.0 Mash
4% 0.25 Crystal 60L – UK 34.0 158.6 Mash
1% 0.08 Chocolate – UK 34.0 1,132.6 Mash
76% 4.50 Golden Promise – UK 37.0 6.5 Mash
4% 0.25 Munich I (Weyermann) 37.8 14.0 Mash

MASH STEPS
Saccharification Rest 67C 45 mins
Mash Out 75C 10 mins

HOP ADDITIONS
5.00 Centennial Pellet Boil 30 11.1 4.1
75.00 Centennial Pellet Hop Stand 10 11.1 13.2
75.00 Galaxy Pellet Hop Stand 10 15.5 18.4

YEAST
1.0 Wyeast American Ale 1056 0.75

EXTRAS
0.5 each Irish Moss 10 mins Boil

20/12/2017 Brew Day – Great smell from the wort with the brown and chocolate malts giving a lovely toasty aroma. The flameout hops smelled amazing too. Removed the hop bags directly after the 10 minute hop stand in an effort to reduce the skull-crushing bitterness that I’ve been getting in my hoppy beers recently. I also didn’t treat my water with any gypsum this time.

29/12/2017 – Dry-hopped with 25g Centennial and 25g Galaxy, basically the remainder of the bags used in this recipe.

07/01/2017 – Bottled with 151g glucose (21 litres @ 2.5 vol). Got 12 x 500ml and 19 x 750ml bottles from the batch. Great aroma and flavour, and thankfully no sign of the crazy bitterness that I was trying to avoid. Final gravity 1.014.

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