Frozen Oak Brown Ale : Recipe and Brew Day – January 28, 2007
Frozen Oak (Butt) Brown Ale:
This was based on Palmer’s Oak Butt Brown Ale. I renamed it after sitting outside in 21F temperatures for 90 minutes tending to my boil. This one is a little hoppier than Palmer’s.
Grain Bill:
7 lbs Pale 2-row
1 lbs Biscut malt
1 lbs Vienna malt
0.5 lb Crystal Malt ( 20 L )
.25 Chocolate Malt (335 L)
Hops:
1 oz Nugget (11%) Bitterning
1 oz Willamette Flavor
Yeast:
WLP013 London Ale Yeast.
Mash Schedule:
Single-Temperature infusion at 154 F. Shoot for 2 quart / lbs grist ratio. I had to settle for 1.5; I just didn’t have the room in my tun.
Preheat the mash tun. At 1.5 Grist ratio, use 15 quarts at 163 degrees. Or for 2.0 Grist, use 19.5 quarts at 160 degrees.
To get 6.5 gals for the boil, I had to drain and then batch sparged twice. The second sparge was a little cloudy and I ended up with fine bits of grain in my boil. Be sure to vorlauf ( recycle ) until the runnings are clear.
Hop Schedule ( 90 minute boil ):
1 oz Nugget (11%) 70 minutes
1 oz Willamette 20 minutes
Gravity:
O.G : 1.049 @ 5.25 gal
Fermentation:
Ferment at 68F for two weeks.
Notes:
This was my first All-grain batch. I took a gravity reading of the mash runoff and discovered that my my mash efficiency was a low. To compensate, I added one pound of dry light malt extract. I nailed the O.G. at 5.25 gals .
I bought a new 7.5 gallon stainless steal pot for this brew. It barely fits in my sink–if I would have picked up a 10 gallon pot, I would have had to buy the emersion chiller this time too (maybe in a couple of brews).
This was my first time boiling over propane. I enjoyed being able to use the term “flame out” when discussing my process. I am using a Bayou Classic Banjo burner that puts out an impressive 210,000 BTUs. It was very cold and the propane was running a little rich so I never came close to that output, though.
Notes on Yeast Starter:
Made a starter in one pint of water with 1/2 cup of LME (dry) with London Ale yeast. I prepared the starter 30 hours in advance. After 24 hours, only weak fermentation was visible, so I used an electric blanket to increase the temperature to 75F; the activity improved.
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[...] 23rd, 2007 at 8:56 am (all-grain, Brown Ale) The Frozen Oak Brown ale, born two months ago on a cold, moonless night, was my first attempt at an all-grain batch of [...]