Haven't posted a full brew day yet so i thought i would start when i hit in double figures. So this is a clone recipe of Abbot Ale and i got the recipe from here and i adapted it in Beersmith.
The recipe is as follows:
Recipe: Abbot Ale Clone
Brewer: JD
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 43.49 l
Post Boil Volume: 41.60 l
Batch Size (fermenter): 40.00 l
Bottling Volume: 41.00 l
Estimated OG: 1.050 SG
Estimated Color: 12.4 EBC
Estimated IBU: 34.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 84.3 %
0.50 kg Amber Malt (43.3 EBC) Grain 2 5.6 %
0.50 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 3 5.6 %
30.00 g Challenger [7.50 %] - Boil 90.0 min Hop 6 15.8 IBUs
20.00 g Challenger [7.50 %] - Boil 10.0 min Hop 10 3.6 IBUs
30.00 g First Gold [7.50 %] - Boil 10.0 min Hop 8 5.3 IBUs
30.00 g Fuggles [4.50 %] - Boil 10.0 min Hop 9 3.2 IBUs
30.00 g Fuggles [4.50 %] - Boil 30.0 min Hop 7 6.8 IBUs
1.0 pkg Burton Ale (White Labs #WLP023) [35.49 m Yeast 11 -
0.25 kg Wheat, Flaked (3.2 EBC) Grain 4 2.8 %
0.15 kg Oats, Flaked (2.0 EBC) Grain 5 1.7 %
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 8.90 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 24.80 l of water at 73.0 C 65.6 C 75 min
Sparge: Fly sparge with 28.10 l water at 75.6 C
HLT on and warming the Mashtun
Doughed in and put some foil to fill the dead space
Temperature of 66 C
90 min mash and took the first runnings. Lost 0.1 degree in the 90 mins (i can live with that)
Sparge on the go.
Final SG at 1000 to get the quantity required
Hot break forming
Hops in
Brand new cooler i made
Running off into the fv
Final OG at 1042 which will give me a slightly weaker than the original abbot ale at 4.5%
The recipe is as follows:
Recipe: Abbot Ale Clone
Brewer: JD
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 43.49 l
Post Boil Volume: 41.60 l
Batch Size (fermenter): 40.00 l
Bottling Volume: 41.00 l
Estimated OG: 1.050 SG
Estimated Color: 12.4 EBC
Estimated IBU: 34.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 84.3 %
0.50 kg Amber Malt (43.3 EBC) Grain 2 5.6 %
0.50 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 3 5.6 %
30.00 g Challenger [7.50 %] - Boil 90.0 min Hop 6 15.8 IBUs
20.00 g Challenger [7.50 %] - Boil 10.0 min Hop 10 3.6 IBUs
30.00 g First Gold [7.50 %] - Boil 10.0 min Hop 8 5.3 IBUs
30.00 g Fuggles [4.50 %] - Boil 10.0 min Hop 9 3.2 IBUs
30.00 g Fuggles [4.50 %] - Boil 30.0 min Hop 7 6.8 IBUs
1.0 pkg Burton Ale (White Labs #WLP023) [35.49 m Yeast 11 -
0.25 kg Wheat, Flaked (3.2 EBC) Grain 4 2.8 %
0.15 kg Oats, Flaked (2.0 EBC) Grain 5 1.7 %
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 8.90 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 24.80 l of water at 73.0 C 65.6 C 75 min
Sparge: Fly sparge with 28.10 l water at 75.6 C
HLT on and warming the Mashtun
Doughed in and put some foil to fill the dead space
Temperature of 66 C
90 min mash and took the first runnings. Lost 0.1 degree in the 90 mins (i can live with that)
Sparge on the go.
Final SG at 1000 to get the quantity required
Hot break forming
Hops in
Brand new cooler i made
Running off into the fv
Final OG at 1042 which will give me a slightly weaker than the original abbot ale at 4.5%
