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Windward Sailor Parson Brown

From the BrewBlog of Bobby Erwin
Graniteville, Vermont USA
Printed September 5, 2010
Specifics
Style: Northern English 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

Single Infusion Mash at 154F.
Recipe
Grains
8.00 pounds American Pale Malt (2-Row) 80.9% of grist
0.64 pounds American Special Roast 6.5% of grist
0.44 pounds Crystal Malt 40L 4.4% of grist
0.44 pounds American Victory Malt 4.4% of grist
0.37 pounds American Chocolate Malt 3.7% of grist
9.89 pounds Total Grain Weight 100% of grist
Hops
1.00 ounces Kent Golding 6.4% Leaf @ 60 minutes
Type: Bittering
Use: Boil 		6.4 AAUs
0.40 ounces Kent Golding 5.4% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		2.2 AAUs
0.60 ounces Kent Golding 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
Yeast
Name: Ringwood Ale
Manufacturer: Wyeast
Product ID: 1187
Type: Ale
Flocculation: High
Attenuation: 70%
Temperature Range: 64–74°F
Amount: 1500 ml
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
BJCP Style Info
Style: Northern English Brown Ale
O.G.: 1.040 - 1.052
F.G.: 1.008 - 1.013
ABV: 4.2 - 5.4%
Bitterness: 20 - 30 IBUs
Color: 12 - 22 SRM
Info:
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 Day Data
  Target Actual
Str Water Amt: 3.3 ______
Str Water Temp: ______ ______
Mash Temp: ______ ______
Mash Time: ______ ______
Sp Water Amt: 5 ______
Sp Water Temp: ______ ______
Pre-Boil Grav: ______ ______
Pre-Boil Amt: 5.9 ______
Post-Boil Amt: 5 ______
Boil Time: 60 ______
O.G.: ______ ______
____________ ______ ______
____________ ______ ______
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