This is a re-make of the brown ale that Donald and I made at the same time we made Husky’s Return ESB. It was today’s second batch (and today we learned that B = N – 1, where B = the optimum number of batches to make in a day, and N = the number of brewers present).
Ingredients:
0.5 lbs Crystal malt 60, cracked
0.25 lbs Black patent malt, cracked
6.6 lbs Dark malt extract
2 oz. Fuggles Hop Pellets (60 minutes)
0.25 oz. Cluster Hope Pellets (15 minutes)
0.5 oz. Cascade Hop Pellets (5 minutes)
1 tsp. Irish moss
1 pkg Wyeast London Ale Yeast #1028
Procedures:
| Step | Time | Instructions |
|---|---|---|
| 1 | X | Place the bags of malt extract into hot water to make them more manageable. |
| 2 | X | Add 2 gallons of water to the brewing pot. |
| 3 | X | Pour the Crystal and Black Patent malts into a muslin bag and tie the bag closed. |
| 4 | 14:56 | Place the bag into the cold water and allow the grains to steep. Raise the temperature to 130-140 degrees F but no hotter. |
| 5 | 15:26 | After 30 minutes from turning on the burner, turn off the burner. |
| 6 | X | Lift the bag from over the water with tongs. Pour 0.5 gallons of hot water through the bag. Discard the grain bag. |
| 7 | X | Add the Dark Malt Extract to the pot. |
| 8 | X | Stir the pot until everything is completely dissolved. Make sure no syrupy liquids remain on the bottom of the pot. |
| 9 | X | Restart the burner and bring the pot to a boil. |
| 10 | X | Place the 2 oz. of Fuggles hops into a muslin bag. |
| 11 | 15:43 | When the pot begins to boil, add the Fuggles hops to the pot. |
| 12 | X | Monitor the pot for the first 20 minutes to make sure it does not boil over. If it appears ready to boil over, turn down the heat. |
| 13 | X | Place the Cascade hops into a muslin bag. |
| 14 | X | 45 minutes after the pot started boiling, add the Clusters hops to the pot. |
| 15 | X | Place the Clusters hop pellets into a muslin bag. |
| 16 | 16:36 | 53 minutes after the pot started boiling, add the Cascade hops and the Irish moss to the pot. |
| 17 | 16:43 | Seven minutes later, turn off the burner. |
| 18 | X | Place 2.5 gallons of cold water in a sanitized carboy. |
| 19 | X | Cool the pot as quickly as possible. |
| 20 | X | When the temperature of the wort is below 120º F, pour it into the fermenter. |
| 21 | X | When the fermenter temperature is at 70º F or below, pitch the yeast. |
| 22 | 17:03 | Pull a sample from the fermenter and measure and record the Original Gravity: 1.046 |