Bourbon Barrel Brown (brown malt)
American Brown Ale


Type: All Grain

Date: 8/24/2015

Batch Size: 6.00 gal

Brewer: Mike Young
Boil Size: 6.80 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 74.00
Taste Notes:


Amount Item Type % or IBU
12.00 lb Pale Malt, Golden Promise (3.0 SRM) Grain 80.00 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.67 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.67 %
0.50 lb Brown Malt (65.0 SRM) Grain 3.33 %
0.50 lb Chocolate Malt (400.0 SRM) Grain 3.33 %
1.25 oz Zythos [9.70 %] (60 min) Hops 31.7 IBU
4.00 oz Oak Cubes (Toasted) (Secondary 0.0 min) Misc
350.00 oz Whiskey - Jim Beam (Bottling 0.0 min) Misc
1 Pkgs Safale American Ale (DCL Yeast #US-05) Yeast-Ale


Beer Profile

Est Original Gravity: 1.068 SG

Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.05 % Actual Alcohol by Vol: 6.27 %
Bitterness: 31.7 IBU Calories: 310 cal/pint
Est Color: 26.1 SRM Color:

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 15.00 lb
Sparge Water: 3.60 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 20.00 qt of water at 165.2 F 154.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  


8/24/2015 - Pitched a little warm (75) and had some issues cooling down due to broken fermentation fridge.
9/23/2015 - Transferred onto 2 oz of steamed medium toast oak cubes. FG=1.020. Definitely not as clean as I wanted due to the higher initial fermentation temp. Some esters and sharpness, but hopefully that mellows out.
10/8/2015 - Sampled. Oak still wasn't as as strong as I would like it, so I'll leave it on the cubes for another couple weeks.
11/10/15 - DUMPED. Spicy phenolic character was still there, so I decided to just dump the batch.

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