I’ve been hearing people say that it’s the year of the brown ale, and I’m all for it! In fact, we’ve recently been to a couple of brewdays to hang out with friends at Blindman, Sawback and Born Brewing as they brew some magnificent interpretations of this style. The Born Brewing Western Boundary is more of an American Interpretation with Simcoe hops and our light chocolate malt giving some chocolate and toast flavours and the Blindman version leans towards a British interpretation with UK hops and toffee flavour coming from our specialty malts. The Sawback recipe is a beautiful, easy drinking interpretation of the style.
Vital Statistics:
ABV: 5% SRM: 18 IBU: 22 OG: 1.050 FG: 1.013
Ingredients:
|
Malt |
19L Batch |
10hL Batch |
|
Brewhouse Efficiency: 75% |
Brewhouse Efficiency: 85% |
|
|
Volume of Mash Water: 13 L |
Volume of Mash Water: 606 hL |
|
|
Amount in KG |
Amount in KG |
|
|
Parkland Pale (63%) – Red Shed |
2.67 |
123.8 |
|
Biscuit (7%) – Red Shed |
0.31 |
14.5 |
|
Wheat Malt (10%) - Red Shed |
0.44 |
20.5 |
|
Amber (15%) – Red Shed |
0.33 |
15.1 |
|
Light Chocolate (7%) – Red Shed |
0.31 |
14.5 |
|
Crystal Malt 120 (6%) – Great Western Malting |
0.29 |
13.6 |
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in KG |
Amount in KG |
|||
|
Cascade |
60 Minutes |
16 |
0.02 |
1 |
|
East Kent Goldings |
15 Minutes |
7 |
0.02 |
1 |
Yeast: Escarpment English Ale I
Strike Water Temperature: 70°C
Water Profile: Edinburgh (Malty Ale)
Mash Rest Temperature: 64°C
Mash pH: 5.4
Brewing Process:
Mash:
- Heat strike water to 70°C.
- Add all malt and brewing salts to strike water.
- Mash in at a temperature of 64°C.
- Acidify the mash water as necessary to achieve a mash pH of 5.3–5.5.
- Hold the mash at 64°C for 60 minutes.
- Mash out by raising the temperature to 78°C for 10 minutes.
Sparge:
- Sparge the mash with water acidified to a pH between 5.2 and 5.7.
Boil:
- Bring the collected wort to a boil.
- Add bittering hops (Cascade) at the 60 minutes remaining in the boil.
- Add flavouring hops (EKG) at the 15 minutes remaining in the boil.
- Add Yeastex and Whirlfloc at 10 minutes.
Cooling:
- After boiling for 60 minutes, cool the wort rapidly using a wort chiller or an ice bath.
Fermentation:
- Transfer the cooled wort to the fermenter.
- Aerate the wort by shaking or using an aeration stone.
- Pitch English Ale I yeast at a temperature of 18°C.
- Ferment at a temperature of 20°C.
- Monitor fermentation until the final gravity is consistent for 3 days.
- Cold crash beer to 0°C and condition for 1-2 weeks.
- Dump yeast.
- Once fermentation is complete, proceed to canning, bottling or kegging.
- Carb to 2.5 – 2.7 volumes of CO2