NakedElbows

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Naked Elbows Brown Ale

by Matt and Susan Pinsonneault

This started out as Elbro Nerkte, then got bent to our nefarious purposes. We consulted with Ed at Austin Homebrew and added biscuit and melanoidin malts, and tried a seasonal yeast variety. The result should be a light-bodied, full-flavored brown ale.

Amount Ingredient
6 lbs plain dark malt extract
1/2 lb 60L crystal malt
1/4 lb black patent malt
1/4 lb 23-26L biscuit malt
1/4 lb melanoidin malt
2 oz Fuggles hops (boiling)
1/2 oz Cascade hops (finishing)
White Labs WLP022 Essex Ale Yeast
1/4 tsp calcium chloride
3/4 cup Priming sugar

Put 1 1/2 gal cold water in the brew kettle and add the calcium chloride; stir and dissolve. Then add the crushed malts and bring to boil. When boiling begins remove the grains. Add the malt extract and boiling hops and boil for 45-60 minutes. Add finishing hops 5-10 minutes before end of boil. Sparge the wort and pour it into 2 1/2 gallons of cold water in the primary.

Batch One

  • 13-Feb-2010: Boiled wort for 60 minutes; added finishing hops 10 minutes from end of boil. Added an additional 1/2 oz of Cascade hops 2 minutes from end of boil for aromatics. Pitched yeast @ 78F. S.G. 1.040.
  • 14-Feb-2010: Strong fermentation, with slight odor of malt.
  • 16-Feb-2010: Fermentation appears to have stopped, but it could just be our primary, which has never formed a great seal. I suspect we still have positive pressure. In any case, no reason not to rack it to the secondary tonight.
  • 18-Feb-2010: Racked to secondary. S.G. 1.014 @ 70F. Fermentation has resumed, slowly.
  • 28-Feb-2010: Slow fermentation continues. S.G. 1.010 @ 70F. Rich brown color, malty nose, taste is malty and nutty. Very nice. Still have positive pressure; we'll probably keg it in a day or two.
  • 6-Mar-2010: Transferred to Cornie keg. Smells wonderful!
  • 2-Jun-2010: Must've been OK -- the cornie got sucked dry at Flipside!

Batch Two

  • 22-Jun-2010: Let's try that again. Couldn't get the same yeast so we're trying WLP002 English Ale Yeast. All other ingredients the same, including extra aromatic hops at the end. Pitched yeast @ 75F. S.G. 1.040.
  • 27-Jun-2010: Racked to secondary. S.G. 1.010 @ 80F. I suspect the yeast is done, but we'll see if we get positive pressure in the carboy. Dark brown in color, and a wonderful, complex taste - malty and nutty, with a hint of coffee.
  • 3-Jul-2010: Fermentation ceased in the secondary after a day or so; this batch is DONE. Added 2.25 oz of corn sugar to cornie and then racked the beer. Pressurized with CO2 to 5 psi.
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