Double the Trouble 2 - Brown Ales

This wort will be split into two fermentors. One will be get Wyeast 1056 and the other 1007 to test the difference between the two yeast strains used.

Brewer:	A. Mayes		Email:	andsus@cyberlink.bc.ca
Beer:	Double the Trouble 2 - Brown Ales		Style:	American Brown
Type:	All grain		Size:	34.56 liters
Color:	28 HCU (~15 SRM)		Bitterness:	32 IBU
OG:	1.048		FG:	1.014
Alcohol:	4.4% v/v (3.5% w/w)
Water:	None
Grain:	6 lb. American 2-row 9 oz. Wheat malt 1 lb. 8 oz. American crystal 10L 9 oz. American chocolate
Mash:	78% efficiency
	Mash in a 175 F @ 1.33 Q per pound of grain to get 153 F. 1 1/2 hours boil. Sparge to collect 26 Litres. Add to 14 Litres of water to make full boil volume. Add extract and sugar to wort prior to applying hear
Boil:	60 minutes	SG 1.042	40 liters
	4.4 lb. Light dry malt extract
Hops:	1 oz. Nugget (12% AA, 60 min.) 1 oz. Willamette (5% AA, 15 min.) 1 oz. Willamette (5% AA, 5 min.)
Yeast:	1007 and 1056 bath made with a 2 Q starter.
Log:	16 L plus 1056 starter to primary. 18 L plus 1007 starter to primary. Ferment both at 66 F. 1007 created SUCH a rocky head that it was coming out of the air lock. Had to rack off rocky head on day two to give it some room.
Carbonation:	Using carbonation calculator added 91 grams and 86 grams to 1007 and 1056 respectively to get estimated 2.2 volumes CO2. Final yield to bottles 16 L 1007 with FG of 1.015 for 4.3 % alc/vol and 15 L 1056 at 1.010 for 5% alc/vol.

Recipe posted 09/04/00.