Brewing Double Batch of Brown Ale with a Friend
by Jim Vondracek on 02/22/15
So, since my last post, we've moved into the city and I gave away my brewing equipment due to lack of space. I've joined a nifty brewing club, CHAOS, which maintains a brewhouse, a facility for brewing and fermenting.
Yesterday, I brewed a 10 gallon batch with my friend Tom, who, during the winter, is limited to brewing on his stove top, which is a little undersized for brewing . Then we split it into two 5 gallon fermenters. We brewed an American Brown Ale, pushing the style towards the bigger and hoppier side of things - not quite a Janet's Brown but inching close to it.
With the new-to-me equipment I'm using at the CHAOS brewhouse, this was the second brew day in a row where everything went how we wanted it to - including hitting our mash temps and OG exactly. I'm now comfortable enough brewing there that I'd be happy to brew and split a double batch with anyone who would like to join me, just let me know.
Here's the recipe from yesterday:
Batch Size: 10.00 gal
Original Gravity: 1.065
Bitterness: 42 IBUs
Est Color: 28.1 SRM
Grain Bill
14 lbs Pale Malt (2 Row) US (2.0 SRM) 56.0 %
4 lbs 8.0 oz Munich Malt - 10L (10.0 SRM) 18.0 %
2 lbs Chocolate Malt (350.0 SRM) 8.0 %
2 lbs Wheat Malt, Ger (2.0 SRM) 8.0 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) 4.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) 4.0 %
8.0 oz Melanoiden Malt (20.0 SRM) 2.0 %
Hops
1.50 oz Horizon [11.5 %] - Boil 60 min 24.9 IBUs
2.00 oz Amarillo [7.7 %] - Boil 15 min 15.7 IBUs
2.00 oz Amarillo - Boil 1min 2.6 IBUs
3.00 oz Amarillo - dry hop
Mash - 154F, Single Infusion Batch Sparge
Yeast - Starter of Wyeast 1056 and a packet of US-05
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