American Brown Celis Gran Clone Adaven Arries Pale Ale Labor Day Pale Ale West Coast StoutBatches:
American Brown
Celis Gran Clone
Adaven Arries Pale Ale
Labor Day Pale Ale
West Coast Stout
Brewed May 16, 1999
| 4 | lb Alexander's Brown Ale Syrup |
| 3 | lb Pale malt |
| 2 | lb Munich malt |
| 2 | lb Crystal malt, 60 °L |
| 1/4 | lb Roasted barley |
| 1 | oz Fuggles whole hops, 4.1% AAU (75 min) |
| 1/2 | oz Chinook whole hops, 14.1% AAU (75 min) |
| 1/2 | oz Cascade whole hops, 6.1% AAU (20 min) |
| 1/2 | oz Fuggles whole hops, 4.1% AAU (10 min) |
| 1/2 | oz Cascade whole hops, 6.1% AAU (10 min) |
| 1/2 | oz Fuggles whole hops, 4.1% AAU (20 min) |
| Wyeast No. 1056 American Ale liquid yeast culture | |
| 1 | cup corn sugar (priming) |
| Original specific gravity: 1.064 |
| Final specific gravity: in progress |
| Boiling Time: 75 min |
| Primary fermentation: in progress |
Struck with 7 quarts (1.75 g) 176F water. Stabilize about 158F. Held over 90 minutes. Sparged with 14 quarts (3.5 g) 172F water to yield about 4.5 g sweet liquor. Boiled 75 minutes with the noted additions. Force chilled and syphon into primary. Toped off with fresh water to 5 g mark. Pitched about third of a liter of slurry from previous brown ale batch.
This recipe was extensively modified from the one presented by Michael Sackett for the gold winning English Brown in the 1996 AHA NHC (where Matt and I took first in the regionals and third in the nationals in the Mild & Brown Ale category). Sackett provided unrealistic quantities (he must have Dave Miller-like extractions), his was an English style, and I had the Alexanders handy.
Brewed May 16, 1999
| 8 | lb pale 2-row |
| 2 | lb Munich malt |
| 2 | lb Wheat malt |
| 3.7 | HBU Fuggles whole hops (.9 oz x 4.1 AAU; 60 min boil) |
| 3.7 | HBU Fuggles whole hops (.9 oz x 4.1 AAU; 30 min boil) |
| 1/2 | oz bitter orange peel (10 min boil) |
| 1.5 | oz Saaz hops (10 min boil) |
| 1 | oz ground coriander (10 min boil) |
| 3 | lb honey (10 min boil) |
| Ask Joel what yeast... | |
| 3/4 | cup cane sugar (priming) |
| Brewed on: May 16, 1999 |
| Original specific gravity: 1.082 |
| Bottled on: in progress |
| Final specific gravity: in progress |
| Boiling time: 60 min |
Struck with 2.25g 149F water, stabilizes at 130F 30 minutes. Added 2g boiling water and stabilize at 155F. Held mash about 2 hours in a picnic cooler. Sparge with 4g 175F water. Force chilled. Pitch active starter.
Brewed May 16, 1999
| 10 | lb pale 2-row |
| 1 | lb Crystal malt (60L) |
| .5 | oz Cascade 6.1 AAU (3 HBU; boil 60min) |
| .5 | oz Chinook 14.1 AAU (7 HBU; boil 60min) |
| .5 | oz Cascade whole hops (15 min) |
| .75 | oz Cascade whole hops (5 min) |
| 1 | oz Cascade whole hops (dry hop) |
| Wyeast American Ale culture | |
| 1 | c. priming sugar |
| Original specific gravity: 1.049 |
| Boiling time: 60 minutes |
| Primary fermentation: glass |
| Brewed on: May 16, 1999 |
Mash in 2g 149F water to rest 130F 30 minutes. Infused 2g boiling water to rest at 155F 60 minutes. Sparge with 4g 175F water to collect about 5.8g. Boiled 60 minutes. Cooled, aerated, pitched yeast.
Further instructiosn as as follows:
Ferment at cool room temperature 4-5 days.
Rack to secondary, dry hop.
After two weeks, bottle.
Avoid aeration, except as noted, to preserve hop flavor and aroma.
This recipe is based on, and almost identical to, the Sierra Nevada Pale Ale clone presented by Ray Daniels in the Summer 98 Zymurgy.
I cannot believe the sucky extraction. No biggie I guess but only about 70% of what I normally get and a miserable half of the theoretical maximum. I used the same equipment as the other brews. Possible, I did not control temperatures well enough... The sparger also leaked a bit (but I thought only a little). This effectively means I have one gallon of a lighter beer than I targetted
Brewed September 4, 2000
| 6.5 | lb pale 2-row |
| .75 | lb Crystal malt (30L) |
| 1 | lb cane sugar |
| 1 | lb light brown sugar |
| .75 | oz Chinook ~11 AAU (8.3 HBU; boil 60min) |
| .5 | oz Cascade 6.1 AAU (3 HBU; boil 30min) |
| .5 | oz Cascade whole hops (10 min) |
| .5 | oz Cascade whole hops (0 min) |
| 1 | oz Cascade whole hops (dry hop) (proposed) |
| EDME activated dry yeast | |
| 2.5 tsp gypsum | |
| | |
| Original specific gravity: 1.047 |
| Boiling time: 60 minutes (VERY approximate) |
| Primary fermentation: glass |
| Brewed on: September 4, 2000 |
Everything went wrong... Approximately 30 min. 140F, then added boiling water to 159F, held about 60 minutes. Sparge with 4g 182F water to collect about 5g. Boiled 30 minutes then rested overnight. Next morning, boiled 30 minutes, cooled, aerated, pitched yeast.
This recipe is loosly based on the Sierra Nevada Pale Ale clone presented by Terry Foster in the second Pale Ale book. I modified the recipe assuming less extract and a 2.2 lbs can of light hopped malt extract which I ended up tossing as suspect (hence the sugar).
Note, to get these extractions, which weren't too bad, I had to use the considerable liquor in the bottom of the lauter tun after removing the top bucket. I also had to be patient in drawing off all the liquor from the boil kettle.
Brewed November 8, 2001
| 1 | lb pale 2-row |
| .5 | lb Crystal malt (30L) |
| 1 | lb wheat malt |
| 6.6 | lb Northwestern Dark Malt Extract Syrup |
| 1 | oz Chinook ~11 AAU (11 HBU; boil 60min) |
| .5 | oz Cascade 6.1 AAU (2 HBU; 30min) |
| .5 | oz Cascade whole hops (15 min) |
| .5 | oz Cascade whole hops (0 min) |
| Wyeast Irish ale yeast | |
| | |
| Original specific gravity: 1.034 |
| Final specific gravity: |
| Boiling time: 60 minutes (approximate) |
| Primary fermentation: glass |
| Brewed on: November 8, 2001 |
| Racked on: |
| Bottled on: |
Steeped grains in 150F water all afternoon (5 hours). Not sure full grain bag allowed great hydration (but long steep should handle conversion). Sparged briefly by dunking in water. Surprised that the extract was so low... suspect that the package was either short-changed or mislabled. I haven't used extract in a while, I think the bags were a little small. This beer was brewed with Bob Rasmus. Fermented in my garage where the temperature varied from about 55F to 70F (I'd guess 62F as an average).