AG#14 Broadford American Brown Ale

Yesterdays brewday was my first attempt at an American Brown Ale and if it works out well it’ll be my entry for the Ilkley Brewery homebrew competition.  I borrowed someone elses boiler and immersion chiller for this brew, so was prepared for fun and games with losses.

Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 3.73%
Colour (SRM): 15.3 (EBC): 30.2
Bitterness (IBU): 35.1 (Average)

Maris Otter
Aromatic Malt
Munich I
Special B
Flaked Oats
Pale Chocolate Malt

Chinook (12.5% Alpha) @45 Minutes (Boil)
Galena (12.0% Alpha) @45 Minutes (Boil)
Summit (17.5% Alpha) @45 Minutes (Boil)
Chinook (12.5% Alpha) @30 Minutes (Boil)
Galena (12.0% Alpha) @30 Minutes (Boil)
Summit (17.5% Alpha) @30 Minutes (Boil)
Chinook (12.5% Alpha) @15 Minutes (Boil)
Galena (12.0% Alpha) @15 Minutes (Boil)
Summit (17.5% Alpha) @5 Minutes (Boil)
Summit (17.5% Alpha) @0 Minutes (Steep)
Summit (17.5% Alpha) Dry hop

Single step Infusion at 66°C for 60 Minutes. Water treatments: Campden tablet (HLT), Gypsum (mash), Epsom Salts (Boil).  Boil for 60 Minutes. WLP023 Burton Ale.

Strike temp of 74C and 7.73L liquor for 3.092kg grain.  Mashed in at 65C.

Mashed for 60 minutes and temp remained constant.  Sparged at 84C, 18.7L liquor.  I didn’t record pre and post boil volumes and gravity readings.

First hop additions of Chinook, Galena and Summit at 45 minutes.  Same additions repeated at 30 and 15  minutes.  Added a protofloc tablet at 15 minutes, and a further copper addition of Summit at 5 minutes, before a generous addition of Summit at flame-out.

Collected 15L of wort post boil with SG of 1.040.  Liquored back to 16L and 1.038.  Cooled to 20C and pitched my WLP023 Burton Ale yeast starter.

I’ll be dry hopping this with some more Summit.

A few more photos of the brewday here.

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