Windward Sailor Parson Brown < Batches

Windward Sailor Parson Brown

Specifics

Style:

Northern English Brown Ale — BJCP Style Information

Category:	English Brown Ale
Number:	11C

English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.

Commercial Examples: Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie’s Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale.

Brew Date:

August 01, 2010

Yield:

5 gallons

Color (SRM/EBC):

11.8/23.2

Bitterness:

35.7 IBU (Rager)

Conditioning:

Bottles

Batch No:	39
OG:	1.040
Target OG:	1.049
Status:	Primary

General Information

Method:	All Grain

Method:

All Grain

Single Infusion Mash at 154F.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

8.00 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

80.9% of grist

0.64 pounds

American Special Roast

Color (L):	50 °L
Info/Use:	Provides a deep golden to brown color for ales. Use in all darker ales.

6.5% of grist

0.44 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

4.4% of grist

0.44 pounds

American Victory Malt

Color (L):	25 °L
Info/Use:	Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

4.4% of grist

0.37 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

3.7% of grist

9.89 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.72 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	5.9 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.7 gallons (boil evaporation)
Grain Amount:	9.9 pounds
Grain Absorbtion:	2.1 gallons
Total Water Needed:	8.3 gallons	5.9 gallons (runoff) + 2.1 gallons (grain absorbtion) + 0.25 gallons (equip. loss)
Mash Water Needed:	3.3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5 gallons	8.3 gallons (total water) – 3.3 gallons (mash water)

)

100% of grist

Hops

1.00 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

6.4% Leaf @ 60 minutes
Type: Bittering
Use: Boil

6.4 AAUs

0.40 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

5.4% Pellets @ 60 minutes
Type: Bittering
Use: Boil

2.2 AAUs

0.60 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

5.4% Pellets @ 5 minutes
Type: Aroma
Use: Aroma

3.2 AAUs

2.00 ounces

Total Hop Weight

11.8 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Ringwood Ale
Manufacturer:	Wyeast
Product ID:	1187
Type:	Ale
Flocculation:	High
Attenuation:	70%
Temperature Range:	64–74°F
Amount:	1500 ml

Equipment Profile

Black Locust Brewing - 50 qt mash tun, Batch sparge

Batch Size:	5.25 gallons	Boil Volume:	6.5 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	.5 gallons
Efficiency:	68.25%	Mash Tun Weight:	4.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	12.5 gallons
Loss:	0.25 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C

Mash Profile

Single Step Temperature Mash, Medium Bodied Beer

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4

Notes:	Mash with a direct heat source to maintain temperature.

Steps

#	Name	Type	Time	Temp.	Description
1	Saccharification	Infusion	60 min.	154°F	Add 100% of mash water at 166° F / 74° C
2	Mash Out	Temperature	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Special Procedures

Batch Sparging Calculations

Kudos to brewheads.com for these numbers.

In the future, use these numbers:

Grain absorption of .1
Equipment loss of 5°.

Water	Amount	Temperature
Total:	8.31	n/a
Mash:	2.84 gallons	168.8°
First Sparge:	1.32 gallons	204.9°
Second Sparge:	3.11 gallons	174.5°

Water Amounts Calculator

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.21 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1 gallons (boil evaporation)
Grain Amount:	9.89 pounds
Grain Absorption:	2.11 gallons
Total Water Needed:	8.31 gallons	6.21 gallons (runoff) + 2.11 gallons (grain absorption) + 0 gallons (equip. loss)
Mash Water Needed:	2.84 gallons	based on 1.15 quarts per pound of grain
Sparge Water Needed:	5.47 gallons	8.31 gallons (total water) – 2.84 gallons (mash water)

Strike Water Temperature Calculator

Grain Weight:	9.81 pounds
Grain Temperature:	64° F
Strike Water Amount:	2.84 gallons
Target Mash Temperature:	154° F
Equipment Loss:	.5° F
Strike Water Temperature:	170° F (169.5° F less .5° F equipment loss adjustment)

Fermentation

Primary:	7 days @ 65° F
Secondary:	7 days @ 65° F
Tertiary:	0 days @ ° F
Age:	14 days @ 55° F

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