Batch 1 of Flossmoor Station Pullman Brown

Dates
Date Brewed: 4 Sep 2009 Date Racked: 23 Sep 2009
Date Packaged: 23 Sep 2009 Date Ready: 23 Sep 2009


Selected Style and BJCP Guidelines
10C-American Ale-American Brown Ale

Minimum OG: 1.045 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.016 SG
Minimum IBU: 20 IBU Maximum IBU: 40 IBU
Minimum Color: 18.0 SRM Maximum Color: 35.0 SRM


Recipe Overview
Target Wort Volume Before Boil: 7.50 US gals Actual Wort Volume Before Boil: 7.50 US gals
Target Wort Volume After Boil: 6.00 US gals Actual Wort Volume After Boil: 5.60 US gals
Target Volume Transferred: 5.50 US gals Actual Volume Transferred: 5.60 US gals
Target Volume At Pitching: 5.50 US gals Actual Volume At Pitching: 5.60 US gals
Target Volume Of Finished Beer: 5.00 US gals Actual Volume Of Finished Beer: 5.00 US gals
Target Pre-Boil Gravity: 1.053 SG Actual Pre-Boil Gravity: 1.050 SG
Target OG: 1.070 SG Actual OG: 1.069 SG
Target FG: 1.017 SG Actual FG: 1.018 SG
Target Apparent Attenuation:: 74.7 % Actual Apparent Attenuation: 72.8 %
Target ABV: 7.1 % Actual ABV: 6.8 %
Target ABW: 5.5 % Actual ABW: 5.3 %
Target IBU (using Rager): 33.2 IBU Actual IBU: 36.2 IBU
Target Color (using Morey): 28.0 SRM Actual Color: 29.4 SRM
Target Mash Efficiency: 75.0 % Actual Mash Efficiency: 70.5 %
Target Fermentation Temp: 69 degF Actual Fermentation Temp: 69 degF


Fermentables
Ingredient Amount % MCU When
Maris Otter 4lb 8oz 29.8 % 2.3 In Mash/Steeped
US 2-Row Malt 4lb 8oz 29.7 % 1.4 In Mash/Steeped
UK Rolled Oats 1lb 0oz 6.6 % 0.5 In Mash/Steeped
Canadian Honey Malt (Gambrinus) 12.00 oz 5.0 % 2.8 In Mash/Steeped
US Munich 10L Malt 12.00 oz 5.0 % 1.3 In Mash/Steeped
US White Wheat Malt 12.00 oz 5.0 % 0.3 In Mash/Steeped
US Chocolate Malt 12.00 oz 5.0 % 43.8 In Mash/Steeped
UK Carastan Malt 12.00 oz 5.0 % 4.4 In Mash/Steeped
UK Brown Malt 12.00 oz 5.0 % 7.1 In Mash/Steeped
Sugar - Molasses 10.00 oz 4.1 % 8.3 End Of Boil


Hops
Variety Alpha Amount IBU Form When
US Northern Brewer 8.5 % 0.53 oz 19.4 Loose Pellet Hops 90 Min From End
US Northern Brewer 8.5 % 0.53 oz 10.4 Loose Pellet Hops 30 Min From End
US Cascade 7.5 % 0.50 oz 3.4 Loose Pellet Hops 10 Min From End
US Cascade 7.5 % 0.50 oz 0.0 Loose Pellet Hops At turn off


Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 1.00 oz In Boil


Yeast
White Labs WLP023-Burton Ale


Water Profile
Target Profile: Edinburgh (UK)
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 72 Total Magnesium (ppm): 5
Total Sodium (ppm): 14 Total Sulfate (ppm): 147
Total Chloride(ppm): 9 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F)

Step Type Temperature Duration
Rest at 152 degF 60


Mash Notes
Strike in came in high because of boiled oats adding to the temp (duh). Added 2 qt cold water to bring down to 150F. Sparged with 3.5 gals at once, efficiency may have suffered because of it.


Boil Notes
Boiled for 120 mins to reduce the volume to 5 gal to allow for additional 2L starter. First hop addition was 20 mins into the boil, the rest as per schedule.


Fermentation Notes


Packaging Notes
Bottled.


Tasting Notes
Entered into a competition, received 27/50.