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Kwijibo 2010
Revisiting my honey brown, using a different yeast and different hops.
| Brewer: | Bryan Dore | Email: | - | |||||
| Beer: | Kwijibo 2010 | Style: | American Brown | |||||
| Type: | Partial mash | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 43 IBU | |||||
| OG: | 1.065 | FG: | 1.012 | |||||
| Alcohol: | 6.8% v/v (5.4% w/w) | |||||||
| Water: | Tap water. Used a gallon of chilled bottled spring water to bring the total volume to 5.5 gallons. | |||||||
| Grain: | 4 lb. American 2-row 12 oz. American crystal 60L 4 oz. British black patent |
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| Mash: | 55% efficiency | |||||||
| Heated 5 quarts water to 168°F. Added grains and stabilized at 150°F. Mashed for 60 minutes. Sparged with 10 quarts water at 170°F. | ||||||||
| Boil: | 60 minutes | SG 1.089 | 4 gallons | |||||
| 5 lb. Amber malt extract 1 lb. 12 oz. Honey |
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| Added honey after 45 minutes. Added about 1/4 teaspoon, each, of freshly grated nutmeg and cinnamon, to boil after 55 minutes, along with Irish moss. | ||||||||
| Hops: | 1 oz. Centennial (11.5% AA, 60 min.) 2 oz. Hallertauer Hersbrucker (2.4% AA, 60 min.) 2 oz. Hallertauer Hersbrucker (2.4% AA, 15 min.) |
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| Yeast: | Yeast was added after around 24 hours, due to the volume of the boil, and lack of a wort chiller. Wort had chilled to around 80°F, a little high. Used White Labs Belgian Style Ale Blend, which has a high optimum fermentation temperature. | |||||||
| Log: | Fermentation temperature was a little high, due to us being out of town and not dropping the A/C very low. Primary was in 6.5 gallon carboy. After 11 days, racked to keg. | |||||||
| Carbonation: | Four oz honey used for priming sugar in keg. | |||||||
Recipe posted 07/02/10.
