Farmhouse 1870

Farmhouse 1870
American Brown Ale
Type: Extract Date: 12/6/2011
Batch Size (fermenter): 5.00 gal Brewer: Jason Johnson
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
End of Boil Volume 5.20 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 0.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 40.0
Taste Notes: Great dark brown ale with roasty malty sweetness, and a distinct hint of chocolate. In my opinion the balance between the hops and malt is almost perfect, and you not only get a chocolate taste, but also it is present in the aroma. Head is creamy and a c

Ingredients

Ingredients

Amt Name Type # %/IBU
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 1 5.9 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 2 5.9 %
4 lbs Dark Dry Extract (17.5 SRM) Dry Extract 3 47.1 %
3 lbs 8.0 oz Dark Liquid Extract (17.5 SRM) Extract 4 41.2 %
1.00 oz Cluster [7.00 %] - Boil 60.0 min Hop 5 25.7 IBUs
1.00 oz Saaz [4.00 %] - Boil 30.0 min Hop 6 11.3 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Saaz [4.00 %] - Boil 5.0 min Hop 8 2.9 IBUs
2.00 oz Caco Nibs (Boil 0.0 mins) Spice 9 -
1.0 pkg American Ale (Wyeast Labs #1056) [125.00 ml] Yeast 10 -

Beer Profile

Est Original Gravity: 1.061 SG Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.1 % Actual Alcohol by Vol: 6.2 %
Bitterness: 39.9 IBUs Calories: 201.1 kcal/12oz
Est Color: 25.7 SRM  

Mash Profile

Mash Name: My Mash Total Grain Weight: 8 lbs 8.0 oz
Sparge Water: 6.92 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

 

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes:

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.4
Pressure/Weight: 4.20 oz Carbonation Used: Bottle with 4.20 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes

Create yeast starter.Make sure to age for 8 weeks minimum. Once the OG was above 1.060 so it was out of BJCP guidelines.

 

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