Finally went out and got my own brew set up at home. I decided to start with something simple and enjoyed by my roommates so I could get a test run in my kitchen as well as have a valuable excuse for taking up room in the apartment. The christening batch is a Brown Ale.
Brown Derby Ale
5 gallons
Brewed:Feb. 14, 2009
Malt Extract:
Pale: 6 lbs.
Grain Bill:
Biscuit Malt: 4 oz
British Crystal 11: 4 oz
British Crystal 55: 4 oz
British Chocolate Malt: 4 oz
Hopping Schedule:
#1 UK Northdown (10.4%): 0.5 oz 60 min
#2 Fuggles: 0.5 oz 15 min
Starting Gravity: 1.045
Fermentation Temperature: 65°-75°F
Yeast: White Labs WLP005 British Ale
Steep grains at 150°F for 20-30 mins. to create a “tea”. Bring 2-3 gallons of water to a boil. Remove from heat and stir in malt extract and grain “tea”. Bring to a boil. When foaming stops add hops per schedule. Chill and add water as need to bring to 5 gallons at 75°F and pitch yeast. Ferment at 65°-75°F for 7-10 days. Bottle condition for 7 days. Enjoy.
Since I only brewed this two days ago, the last few steps are how I am envisioning it. The only substitution was, the recipe called for Challenger(7.5%) @ 60 mins. so I just did ((original%)quantity)/new%=newQuantity and got my 0.5 oz. of UK Northdown. This substitution was based upon the recommendation of the local brewshop owner. Just have to wait and see.
Nice work, A-Pants. I hope you and Trevor still see each other now and again, even if you each have your own setup.
Yeah nice work.
Funny picture at first glance… “Hey, whats my carboy doing at Andys house!?!?”
Just got it transfered over to the secondary, I doubt it’s necessary but nothing like clean beer, so now I’m free to brew a double batch of 44th IPA with the Funkmister.