AG#32 Texas Brown Ale – Continuity Error

I recently blogged about my intention to brew a Texas Brown Ale.  More about it here.

Here’s the writeup from the brewday last week (28/02/14).  This beer is destined for the Northern Craft Brewers & Saltaire Brewery bar.  Brown hoppy craft cask ale.  No filtration, no pasteurisation, no pressurisation, no vitriol. 

wpid-storageemulated0DCIMCamera2014-02-26-19.14.18.jpg.jpgOriginal Gravity (OG): 1.048
Final Gravity (FG): 1.010
Alcohol (ABV): 5.1%
Colour (EBC): 50.4
Bitterness (IBU): 48.9 (Average)

3.30kg Golden Promise Pale Malt (Simpsons)
0.50kg Biscuit Malt (Dingemans)
0.25kg Dark Crystal Malt
0.25kg Chocolate Malt
0.25kg Pale Wheat Malt (toasted)

10g Columbus (Tomahawk) (16.5% Alpha) @60 minutes from the end (boil)
12g Brewer’s Gold (7.5% Alpha) @30 minutes from the end (boil)
88g Brewer’s Gold (7.5% Alpha) @10 minutes from the end (boil)
50g Columbus (Tomahawk) (16.5% Alpha) @0 minutes from the end (boil)
100g US Cascade (pellets) (5.8% Alpha) dry hop

Safale US05  yeast.

Strike temp of 75C, 12.0L liquor for 4.55kg grain. Mashed in at 65C (single step infusion).   Mashed for 75 minutes.   First runnings 1.090.  Sparged at 76C 19.0L liquor.  Collected 24L at 1.046. 60 minute boil.  

I collected 17L of wort, post boil, with an OG of 1.056.  Liquored back with 2.0L cooled boiled water to 19L with an OG of 1.048

Pitched US05 yeast starter at 19C.

Update: 03/03/14  1.040 

I’ll be transferring to secondary and adding 100g US Cascade pellets for 3-5 days.

Update: 12/03/14  FG 1.012 (4.8%) Dry hopped with 100g US Cascade pellets (in primary).

N.B. My last brewday led me to look at my efficiencies.  I got in a right muddle and was rescued by a professor of brewing, loosely associated with Stringers Brewery.  I applied the prof’s maths to my numbers from this brew. And I calculated my Mash Efficincy as 80% and my Brewhouse Efficiency as 69%.  Workings out, below. 

Pale malt: 3.5 kg @ 293 L.deg per kilo = 1025.5
Biscuit malt: 0.5 @ 273 = 136.5

Dark crystal malt: 0.25 kg @ 275 = 68.75
Chocolate malt: 0.25 @ 273 = 68.25

wheat malt: 0.25 @ 296 = 74.0

Total potential extract 1025.5 + 136.5 + 68.75 + 68.25 +74.0 = 1373 litre.degrees

My runnings from the mash were 24 litres at 1.046 Specific Gravity, so: 24 litres x 46 degrees = 1104 litre.degrees

My mash efficiency is something like…
 1104/1373 = 0.804 = 80%

Post-boil, I ended up with…
17L @ 1.056 i.e 17 x 56 = 952 and 952/1373 = 0.693
That is 69.0% which I’m calling my brewhouse efficiency.

 A couple of photos:

The grist

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The toasted wheat malt

wpid-20140228_081508.jpg

First runnings from the mash

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The final colour

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Texas Brown Ale

This will be my brew for the upcoming Northern Craft Brewers event in April 2014.  Alongside the bottle competition, there will be a full bar of homebrewed beer to explore, this being one them.  I’ve brewed an American Brown Ale before, but this time I’m taking inspiration from one of the craft brewing pioneers – Pete Slosberg and his Wicked Ale (circa. 1986).  Sadly this beer was discontinued in 2011*.  More recently a Bear Republic / Fat Head’s and Stone Brewing Co. collaboration paid tribute to Pete’s Wicked Ale, when they brewed TBA, a 7.1% / 80 IBU “extra hoppy brown ale“.  Sounds good to me!, however, as this will be on a packed bar, with fairly limited drinking time, and dispensed from cask, I have toned it down, and in doing so hopefully making it more akin to Pete’s beer.  I can always brew it again at full volume, for bottle consumption.

Original Gravity (OG): 1.051
Final Gravity (FG): 1.011
Alcohol (ABV): 5.3%
Colour (EBC): 50
Bitterness (IBU): 45 (Average)

The Stone collab recipe calls for; Victory malt – substituted for biscuit malt; Toasted Wheat Malt – which I will sub in some home-tasted pale wheat malt; and molasses – which I will omit for this lower abv version.  I think this wants to be a medium-bodied beer, so no point in overloading it, for the sake of “cloning” a recipe.  I think it will be complex enough with the roasted malts.

Golden Promise Pale Malt
Biscuit Malt
Crystal Malt (120L)
Chocolate Malt
Pale Wheat Malt (toasted)

The hops in a Texas Brown Ale should be Cascade heavy, but taking direction from the Stone TBA, I’m going to layer it up with Columbus and Brewer’s Gold (leaf hops) and dose it with a Cascade dry hop (pellet).  In comparison to the Stone beer, my target IBUs don’t look wayward enough, but I’m shooting for a BU:GU of 0.9, so should be plenty for the strength.

Columbus (bittering/late copper)
Brewer’s Gold (late copper)
Cascade (dry)

If I’m given enough encouragement, I may be persuaded to brew a 7.1% abv / 80 IBU version.  Comments welcome, as ever.

Thanks for reading.

*Brookston Beer Bulletin – “Gambrinus Discontinues Pete’s Wicked Ale