Benz Brown Ale

First all grain batch of brown ale. I created the recipe myself as an excuse to try some malts I had never used before. The CaraAmber and Rye malts should add a nice complexity to the taste and aroma. I know the German origin of these malts might be out of style but who the hell cares?

Brewer:	Steve Huddle		Email:	stevehuddle@cox.net
Beer:	Benz Brown Ale		Style:	English Brown
Type:	All grain		Size:	5.5 gallons
Color:	30 HCU (~16 SRM)		Bitterness:	23 IBU
OG:	1.053		FG:	1.012
Alcohol:	5.3% v/v (4.2% w/w)
Water:	Tap water filtered through an activated carbon unit and treated with Gypsum and salt to correct softness.
Grain:	9 lb. Muntons Marris Otter Malt 8 oz. Weyerman CaraPils Malt 4 oz. Muntons Chocolate Malt 1 lb. Weyerman CaraAmber Malt 8 oz. Weyerman Rye
Mash:	70% efficiency
	Single step infusion mash in 48qt. rectangular cooler with drilled manifold. Doughed in at 168° and stabalized at 153°. Help temp for 60 minutes and batch sparged with 172° water until 6.5 gallons of runoff was collected.
Boil:	90 minutes	SG 1.045	6.5 gallons
	Boil vigorously in converted Sankey with hop additions at 60 minutes (bittering), 30 minutes (flavor), and 5 minutes (aroma. Added Irish Moss with 20 minutes left to improve clarity.
Hops:	1 oz. East Kent Goldings pellets (5% AA, 60 min.) .25 oz. East Kent Goldings pellets (5% AA, 30 min.) .25 oz. Willamette pellets (5% AA, 30 min.) .5 oz. Willamette pellets (aroma)
Yeast:	White Labs English Ale (WLP002)pitchable tube stepped up in 1.040 wort to 1 quart starter. Pitched slurry into 80 degree, areated wort. A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. Attenuation: 63-70; Flocculation: Very High; Optimum Ferm. Temp: 65-68

Recipe posted 10/27/02.