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BKB Brown Ale
The BKB Fall 2007 Community Brew
Submitted by Dartgod:
All Grain
Old Ale component #1
Brew Type: All Grain
Style: Old Ale
Batch Size: 5.00 gal
Boil Time: 120 min
Brewhouse Efficiency: 65.0 %
Ingredients Amount Item Type % or IBU
9.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 68.3 %
2.50 lb Corn, Flaked (1.3 SRM) Grain 19.0 %
1.31 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 9.9 %
5.00 oz Chocolate Malt (450.0 SRM) Grain 2.4 %
0.75 oz Roasted Barley (300.0 SRM) Grain 0.5 %
1.65 oz Fuggles [4.50%] (60 min) Hops 27.1 IBU
0.25 oz Goldings, East Kent [5.00%] (15 min) Hops 2.3 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp yeast nutrient
1 Pkgs Whitbread Ale (Wyeast Labs #1099 or WhiteLabs WLP017 ) 2 qt starter
Estimated Original Gravity: 1.064 SG (1.060-1.100 SG)
Estimated Final Gravity: 1.018 SG (1.015-1.025 SG)
Estimated Color: 26.4 SRM (10.0-25.0 SRM)
Bitterness: 29.4 IBU (30.0-65.0 IBU) Alpha Acid Units: 1.7 AAU
Estimated Alcohol by Volume: 5.9 % (6.0-10.0 %)
Mash Profile Name: Single Infusion, Medium Body
Mash Grain Weight: 13.18 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: Adjust for Equipment:
Mash In 152.0 F 60 min
Mash Out 168.0 F 10 min
Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.8-2.5 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: Corn Sugar
Age for: 6-8 Weeks
Notes
Adjust grain to the efficiency of your equipment!!
2 qt. starter....after primary fermentation rack to secondary and
drop to 60 degrees and let condition for 6-8 weeks before blending and bottling.
Amber Ale component #2
Brew Type: All Grain
Style: Mild
Batch Size: 5.00 gal
Boil Time: 90 min
Brewhouse Efficiency: 65.0 %
Ingredients Amount Item Type % or IBU
5.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.2 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 11.5 %
0.50 lb Corn, Flaked (1.3 SRM) Grain 7.6 %
0.75 oz Roasted Barley (300.0 SRM) Grain 0.8 %
0.71 oz Challenger [7.50%] (60 min) Hops 23.3 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Whitbread Ale (Wyeast Labs #1099 or WhiteLabs WLP017 ) 1 qt starter
Beer Profile Estimated Original Gravity: 1.032 SG (1.030-1.038 SG)
Estimated Final Gravity: 1.009 SG (1.008-1.013 SG)
Estimated Color: 9.9 SRM (12.0-25.0 SRM)
Bitterness: 23.3 IBU (10.0-25.0 IBU) Alpha Acid Units: 1.1 AAU
Estimated Alcohol by Volume: 2.9 % (2.8-4.5 %)
Mash Profile Name: Single Infusion
Mash Grain Weight: 6.55 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Mash In 152.0 F 60 min
Mash Out 168.0 F 10 min
Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.3-2.3 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: -corn sugar
Notes
Adjust grains to the efficiency of your equipment
stop collecting wort (around 3.5 gallons) after SG falls below 1.010 or PH climbs above 5.8 and add enough water to reach boil volume.........1 qt starter and after primary fermentation....rack to secondary and let clear....add priming sugar and blend 3 gallons with 2 gallons of old ale and bottle
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Extract
Extract Version.......ask questions for possible DME and LME substitutions
Old Ale Component #1
1 lb 4 oz Muntons Light Dried Malt Extract
4 lbs 12 oz Northwestern Gold liquid malt extract (late addition)
4 oz British 2-row pale malt
1 lb 5 oz crystal malt (120L-150L)
5 oz chocolate malt
.75 oz roasted barley (300L)
1 lb 11 oz corn sugar
1 tsp Irish Moss (15 min)
1 tsp yeast nutrient (15 min)
1.65 oz Fuggles (60 min)
.25 oz East Kent Goldings (15 min)
Wyeast 1099 or WhiteLabs WLP017 2 qt starter
Steep crushed grains in 3 qts 152 water for 45 min
Rinse grains with 2 qts 170 water
Add water to make three gallons
Add DME and corn sugar bring to a boil
Add 1st hops and with 15 minutes left shut off heat, add
LME stirring well and bring back to boil and add remaining ingredients
Cool wort...top to 5 gallons, aerate well and pitch yeast
Ferment at 71 and after primary rack to secondary and age 6-8 weeks at 60
Amber Ale Component #2
9 oz Muntons Dried Malt Extract
2 lb 4 oz John Bull Plain Light liquid malt extract (late addition)
1 lb British 2-row pale malt
8 oz crystal malt (90L)
.75 oz roasted barley (300L)
.33 lb corn sugar
1 tsp Irish Moss (15 min)
1 tsp yeast nutrient (15 min)
.71 oz Challenger hops (60 min)
Wyeast 1099 or WhiteLabs WLP017 1 qt starter
Steep crushed grains in 3 qts 152 water for 45 min
Rinse grains with 2 qts 170 water
Add water to make three gallons
Add DME and corn sugar bring to a boil
Add 1st hops and with 15 minutes left shut off heat, add
LME stirring well and bring back to boil and add remaining ingredients
Cool wort...top to 5 gallons, aerate well and pitch yeast
Ferment at 71 and after primary rack to secondary and let beer fall clear, then
prime each 5 gallon batch with 3.8 oz corn sugar
blend 3 gallons of Amber Ale with 2 gallons of Old Ale and bottle
and then bottle the remaining beers
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continue recipe tweaking and disscussion on this thread
Thank you Dartgod.
Thank you BrewLuva.
But now we get to seperate the brewers from the drinkers... Lets see how many of you can brew up this "old ale" and let it sit for 8 weeks or longer.
I know for some of us, we'll be sleeping soundly in our beds. The house will be dark and quite, everyone is asleep. For some reason you awaken in the night. You roll over and look at the clock and its 3:00AM. As you roll over and pull the covers up over your shoulders you here something in the quite night... What was that.
You dismiss it and think I gotta get some sleep. Then you here is again. Not sure, you listen once more as the sweat from your brow starts to wet the pillow... You here it again... a faint whisper...quiet...soft...."drink me".
You start to shake....you here it again..."drink me" Terrified you pull the covers over your head, drown yourself below the pillow; again louder...."drink me." You are sitting up in bed... louder still: "Drink Me".
This can't be happening.... you run to the brew room...is it my pilsner, No.. is it my IPA?? No!!! is it the Russian Imperial Stout, that bastard!!! NO!!!!! You hear it again and it makes your heart stop, DRINK ME!!!!
You spin around 180degrees...There in the corner where you thought it was safe... glowing in amber its that Old Ale.... Arms outstretched you walk towards it. Entranced, you can't turn around, it pulls you near. Your not even breathing... you pull you siphon hose off the wall as you approach, slowly slowly. You are staring right into its amber goodness, it toys with you, "I am fresh... I am good." The airlock gives its last "galunk". You take off that cover. In a desperate attempt to awaken from this nightmare you splash the airlock water in your face to no avail. You other hand as already slipped the siphon into the carboy, on one knee now you are powerless to resist....
You awaken the next morning to the dawn sun coming through the windows. The birds are chirping and the world as renewed itself... but you are on your back, you are on the brewhouse floor, things are a bit blurry and you feel rather sticky. You put that empty carboy on the floor, cross the newkie clone off of your "to brew" list.
You slunk off to the shower, with a siphon hose in your left hand, the sweet smell of krausen in your hair and an empty slipper still stuck to the brewhouse floor.
so, if i brew the old ale 1st, how many weeks after brewing do i brew the amber ale? and is the amber supposed to be conditioned in the secondary at 60F as well?
i guess the major question is how long do people think it would take for the amber to clear?
dartgod wrote:
As far as the brewing schedule goes, the recommendation is that you blend an aged Strong Ale with a fresh Mild Ale. It said to brew the Strong Ale and after primary fermentation (7 days) to transfer to a secondary and cool below fermentation temperature (60) and age for 8 weeks. Then brew a Mild Ale and after primary fermentation (7 days) to rack to a secondary and let clear (1-2 weeks). The way I plan to time it is to brew the Strong Ale and after I rack to the secondary the time will start.....at week 6 of the Strong Ale's secondary fermentation I will brew the Mild Ale let it ferment, rack to clear it and as soon as it's clear blend the batches and bottle the remaining beer. It's calling for around 3.8 oz of priming sugar for both batches so I planned on adding the priming sugar to the Strong Ale and the Mild Ale in their secondary's and then do all the blending and bottling instead of trying to get the right amount in the 2 gallons of Mild and 3 gallons of Strong that would be left after blending.
ok... lets try to keep all the info on this brew in the same thread 
Just picked up everything to make the Brown and many other tasty brews yesterday on my way back from Pa.......I'm glad I don't have a LHBS where I live.....I'd be beyond broke, it was like a kid in a candy store.......my mom was with me and she really wasn't happy about going to a homebrew shop but I told her to check out the wine section (it has a wine on premise and for sale) and she walked out with a box of goodies herself.........anyway after reading about that nightmare of brewchez's I think I'll put a lock on my fridge and give the key to someone until it's time to blend......I didn't know that Strong Ale's call to you in your sleep..........
GOODBREWING.........
I can't wait to hear how this works out.....I unfortunatly will be unable to join in. I am hopefully about to be buying a house, and so that kind of takes the majority of my money for a short while. So until I get settled in, I'm afraid I won't be brewing again.....with luck, I may able to brew in September....
Hi, I'm new to the site as of today. Still somewhat of a noob to the brewing world as well. Anyway, I'm not a fan of 'Old Ales', especially the higher lovibond crystals but I'll definitely give this a shot.
I noticed that the 120L, if my calcs are correct too, was about 10% of your grain bill. Typically, I think in Old Ales it's closer to around 15%? I guess the beauty of brewing is of course to tweak anything and everything.
I found this site because I'm on the quest to brew a maple brew, which linked me to this site, the forums seem well spirited and there's a lot of talk. I do like how you have group brews too for everyone to talk about, that's pretty neat. Anyway, just throwing in my 2 cents. I'm going to be brewing my version of a maple beer and then will brew this brown ale. I'll probably mod it to a gallon extract batch though because even though I enjoy my beer, I also enjoy my money.
I'm going to do the extract version.
Won't be able to get started until late Aug or early Sept. I've got two brews in front of it & each one will take a couple weeks, plus I gotta go fishing for a week.
While rummaging through the attic in the garage, I found a plastic 5 gal carboy. Since I only have 3- 6gal brew buckets, would the carboy be acceptable for the extended Strong Ale aging. I could cover it & put in a locked underground closet, temp is constant 65, and sound-proof, I hope.
I have added the Old Ale component stuff to my shopping list for when next I go. I plan to let it age for the full time, maybe longer if I get lazy (likely). I think it would just be interesting to see how the age effects the final blended beer you know. hey maybe I can get real ambitious and do one with out aging it and blend that... can you say an aditional brew to bottle and taste from this batch?
Noobs, tried to email you about the maple beer you wanted to try, I've tried too and thought we could put our heads together (virtually, that is). Email me if you like.
Brewski wrote:
I'm going to do the extract version.
Won't be able to get started until late Aug or early Sept. I've got two brews in front of it & each one will take a couple weeks, plus I gotta go fishing for a week.
I'll also be doing the extract version as well as an experimental witbier (half honey, half blueberry).
Tell you what Brewski, I wish I HAD to go fishing for a week. I try to go at least ten times off shore a year. It's harder now with the new red snapper regulations in Texas though.
Cheers and Good fishing!
Crasher, check your 'messages' for a reply on the maple oat ale I'm brewing. I never got an email from you.
'Noobs'
OMG!
New to the site...was looking at some community recipes, when I came across brewchez's post.
Not only are you a brewer your a writer as well.
I LMAO!
Thats some funny stuff.
I'm not new to brewing and it looks like I have some catching up to do...but just because of that post I'm going to make this my first brew from this site.
I'm still laughing...
mrvnp wrote:
OMG!
New to the site...was looking at some community recipes, when I came across brewchez's post.
Not only are you a brewer your a writer as well.
I LMAO!
Thats some funny stuff.
I'm not new to brewing and it looks like I have some catching up to do...but just because of that post I'm going to make this my first brew from this site.
I'm still laughing...
Welcome to BKB! .......and thanks for bringing this post up again....it had been a while, and yeah I remember laughing my ass off when I read that the first time. Good to laugh in the A.M........
mrvnp wrote:
OMG!
New to the site...was looking at some community recipes, when I came across brewchez's post.
Not only are you a brewer your a writer as well.
I LMAO!
Thats some funny stuff.
I'm not new to brewing and it looks like I have some catching up to do...but just because of that post I'm going to make this my first brew from this site.
I'm still laughing...
I just reread it myself, not bad aside from all the typos while I was in a "stream of conscience" writing mode.
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