4 Barrel Brown
This 1999 BJCP
style 10b beer is being brewed for the Mar 27 selection of the
entry for the AHA's Brown Ale competition.
Recipe: Northern English Brown Ale
Volume: 5 gallons
- Brew date: 02-23-2003
- Transfer to secondary: 03-02-2003
- Bottling: 03-09-2003
- Water source: upstairs fridge filtered dispenser using 2 qt pitcher
White Labs WLP005 British Ale (pitchable vial)
Midwest Supplies Big River Brown Ale Kit:
- 3.3 pounds of Amber malt extract
- 3.3 pounds of Dark malt extract
- 3/4 lb. Crystal 80L
- 2oz. Chocolate Malt
- 2 oz. Special B Malt
- 1 oz. Cascade hops - Alpha Acid 6.3%
- 1 oz. Fuggles hops - Alpha Acid 4.4%
Steeped grain in 3 gallons at 155 f for 30 minutes on kitchen stove.
Removed from heat and steeped for additional 10 minutes.
Removed grain bag and stirred in dark then amber malt extract.
Used propane burner in garage to bring to boil.
Stirred in bittering hops (Cascade).
Boiled total of 50 minutes, stirring occasionally.
Dropped copper cooling coil in at 40 minutes to sterilize.
Added aroma hops (Fuggles) at 48 minutes.
Cooled to 80 f using copper cooling coil attached to garden hose.
Added 2 gallons water to 6 gallon carboy fermenter.
Siphoned wort into fermenter until siphon stopped due to level in pot (didn't tip).
Aerated by tipping and rocking carboy back and forth on a folded towel and siphoned some out into cylinder to take OG reading of 1.047.
Pitched yeast and mixed in, then fitted with a stopper and airlock.
Placed carboy in newly modified dual fermenting booth ~(66.2 f) beside week old 13 Inch Slick Stout.
After 12 hours added second 60 watt bulb to accomodate yeast instructions.
At 36 hours emperature was at 69.8 f and finally stabilized at 70.8 f.
This seemed a bit warm so went back to a single bulb at 48 hours. At 60 hours temperature was at 68 f.
At 84 hours the temperature was at 66.9 f.
Observations of primary stage:
At seven days, siphoned beer to 5 gallon secondary carboy fermenter.
Fitted with a stopper and airlock.
- 24 hours: 1/2 " foam, 1 bubble per second
- 36 hours: 1 " foam, 1 bubble per second
- 48 hours: 3/4 " foam, 2/3 bubble per second
- 72 hours: 1/2 " foam, 1/3 bubble per second
- 84 hours: 1/4 " foam, 1/7 bubble per second
- 168 hours: slight foam, 1/10 bubble per second
Washed, rinsed and sanitized bottles. Took FG reading of 1.020. Boiled 4 oz of priming sugar in 1 cup of water.
Siphoned into a 2 liter bottle until 4/5 full, put carbonator top on, squeezed the air out and put aside in fridge for forced carbonation.
Put priming solution in bottling bucket and racked beer into bottling bucket.
Bottled, capped and labeled 40 bottles.
See 4 Barrel Brown Ale labels here.
Put bottles back in booth to condition.
Taste from cylinder used for gravity reading was very nice.
- We drank the 2 liter bottle the next couple of days after it was force carbonated.
It seems to fit the aroma, appearance, flavor and mouthfeel for the style.
- Here are the Beer Score Sheets from the 3/27/03 club only competition:
sheet 1, sheet 2
- Testimonials here