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Soerbach
This is my first "my own recipe" brew. I took inspiration from several recipes, and came up with this. As of this posting, it's still in the secondary, so no tasting notes yet (other than sneaking a sip from the thief. tasted great). When racked to the secondary, it had a nice dark brown color, with a ruby glow.
| Brewer: | Eric Metzner | Email: | - | |||||
| Beer: | Soerbach | Style: | American Brown | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 23 IBU | |||||
| OG: | 1.051 | FG: | 1.014 | |||||
| Alcohol: | 4.8% v/v (3.8% w/w) | |||||||
| Water: | Bottled drinking water. | |||||||
| Grain: | 0.50 lb. British chocolate | |||||||
| Steep: | Brought the grain up to around 155°, then pulled it. Actual steeping time was right around 20 minutes. | |||||||
| Boil: | 60 minutes | SG 1.128 | 2 gallons | |||||
| 3.3 lb. Dark malt extract 2 lb. Light dry malt extract 10 oz. Demerarra sugar 3 oz. Honey 0.07 oz. Irish moss |
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| Liquid and dry extracts, sugar and honey all got the full 60 minutes (as well as 1.5 oz hops). Another 1.5 oz hops 15 minutes later. Irish moss (0.5 tsp)went in for the last 15 minutes of the boil. | ||||||||
| Hops: | 1.5 oz. Fuggles (4.75% AA, 60 min.) 1.5 oz. Fuggles (4.75% AA, 45 min.) 1 oz. Fuggles (aroma) |
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| Yeast: | White Labs English Ale Yeast (WLP002). No starter. | |||||||
| Log: | Cooled wort to around 90° with an immersion chiller, aerated and topped off to 5 gallons. That brought the temp down to around 78° for pitching. Fermented at 72-76° for 1 week. Racked to secondary and dry hopped with 1 oz fuggles. Plan to bottle after 9 days in secondary. | |||||||
| Carbonation: | 2.0 volumes | Corn Sugar: 2.75 oz. for 4.5 gallons @ 68°F | ||||||
Recipe posted 04/06/06.
