Sunday, October 01, 2006

Homebrew - Super Amber Brown Ale

So I came to a realization... If I'm going to be a brewer, one day I will have to actually produce recipes for new beers. I haven't really done any homebrewing / small batch brewing for several months. And I kinda abandoned those batches anyway. So I have to start doing my own recipe formulation, and yesterday I did! Here is the promash info:

BJCP Style and Style Guidelines
12-B Porter, Robust Porter

Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 60
Min Clr: 22 Max Clr: 42 Color in SRM, Lovibond

Recipe Specifics
Batch Size (L): 46.00 Wort Size (L): 46.00
Total Grain (kg): 9.95

Anticipated OG: 1.063 Plato: 15.50
Anticipated SRM: 24.9

Anticipated IBU: 35.2

Brewhouse Efficiency: 85 %
Wort Boil Time: 75 Minutes

Actual OG: 1.063 Plato: 15.50

% Amount Name Origin Potential SRM
70.4 7.00 kg. Pale Malt Canada 1.044 2
16.1 1.60 kg. Crystal 75L Great Britian 1.034 75
8.0 0.80 kg. Munich Malt Germany 1.037 8
3.0 0.30 kg. Chocolate Malt Great Britain 1.034 475
2.0 0.20 kg. C120 Great Britain 1.033 120
0.5 0.05 kg. Roasted Barley Great Britain 1.029 575

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
75.00 g. Goldings - E.K. Pellet 5.50 29.5 75 min
46.00 g. Goldings - E.K. Pellet 5.50 5.7 20 min

So, as you can see, this is should be a fairly malty beer. I miscalculated something as I only wanted about 30 IBUs, but 35 isn't much more and hopefully the beer is malty enough to make it balance well. I pretty much hit all the numbers I expected to. I used our brewery's ale yeast for this. Oh, and I also used a simple single step infusion at 68 C.

The recipe is basically a suped up version of Amber Brown Ale that we produce commercially, hence the weird name given that I've classified it as a robust porter. Note, however, that I've changed a lot from the commercial recipe, or else I probably whould be posting it here on the internet! I expect 6% alcohol when finished, with lots of chocolately malt flavour and a hell of a lot of mouthfeel.

I'm actually trying to replicate an excellent beer I had from Sixpoint Craft Ales in Brookyln called brownstone. It has such a great complex malt character with lots of chocolate malt that I just had to try to make something similar. I may have even gone too easy on the chocolate and roast barley... we'll see.

Anyway, for those of you in the Edmonton area it should be ready for trying in about 3 weeks.


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