Nut Brown Ale

Our second beer scheduled for October 23 was the Nut Brown Ale. Northern Brewer once again supplied the ingredients, 8.5 lbs. of grain:

7.5 lb English Maris Otter
.25 lb Simpsons Chocolate
.25 lb Belgian Special B
.25 lb Belgian Biscuit
.25 lb Breiss Special Roast

Sacch' Rest: 154 deg for 60 min.
Mash Out: 167.7 deg for 10 min.

Hop Addition: 1 oz. Fuggle for 60 min.

Yeast Addition: White Labs English Ale Yeast (WLP002)

Recirculation:



Sparge:




Vital Statistics for the beer below:

Pre-boil gravity- 1.044**
Brewhouse efficiency- 79%
Original gravity- 1.054
Final gravity- 1.011
Abv- 5.67%

**Taking the Pre-boil Gravity:



GwH

English Pale Ale

We decided to branch out and try a new recipe. We both liked Bass and decided to go with an English Pale Ale. The brewing took place on August 27, 2011. We used 9 pounds of Marris Otter and .5lbs of Crystal.


We brought the strike water to 164 degrees and mashed in at 151 degrees.


We had used teflon tape on the hot liquor tank to avoid future leaking. It worked perfectly. We added the four gallons of water at 175 degrees to the hot liquor tank.


We also brought the 1.5 gallons to a boil. When we added it to the mash we brought the temperature up to 168 degrees. We wanted 170 degrees, but this was the best we had done.

(this is us doing some spargin')

Our preboil gravity was 1.027 at 117.7 degrees, or 1.032 for gravity.

The original gravity was 1.040 at 97.7 degrees, or 1.045 for gravity.

The total wort came out to 7 gallons. The preboil gravity was 1.037.

The gravity at 100% efficiency was 1.051 gravity

75% efficiency was 1.038 gravity

Brew house efficiency 72.14%