New Messico Brown Ale Brew Session

Brew Session Info

Brew Date 12/13/2018

Notes (Include any important notes from brew day until tasting)

Pitch rate is 150mL of slurry. Including 5 minute boil and 25 minute steep, waited a total of 30 minutes for contact time with hops. Added cold steep grain liquor to the fermentor for incorporation into the wort; lots of sludge left over from the cold steeping, which I was able to decant the cold steeping liquid off this, thankfully. Racked to fermentor the boiled wort at 185F and will let chill overnight prior to pitching yeast tomorrow. Less than 2 hours, start to finish of clean up. 12/14 - checked temp and gravity when I got home from work in the morning, about 16 hours after brewing. Temp is 72F and gravity reading was 1.00485. Aerated for 45 seconds and pitched yeast. Wort was amazingly clear in the pycnometer. Regular bubbling is happening about 8 hours later. 12/23 - bubble every 5 minutes or so in the airlock. I'd like to rack 1 gallon of this onto 4oz of PB powder, so I may venture down that road. My plan is to bottle this on 12/27 and go from there. 12/27 - bottled today. Pycnometer sample was 1.0105, which is much lower than I anticipated given the number of specialty grains. Flavor was nutty and roasty, so pretty darn good. 1 gallon was racked onto 4oz of PB powder, which I plan on bottling in a couple of weeks. 1/11 - bottled the PB2 version today. Dried out to 1.0098. Lots of peanut butter flavor with the nut flavor that already exists in the beer.

Boil

Pre-Boil Gravity

NaN (estimated)

Boil Volume

2.75 gallons liters 0.00 (gallonsliters estimated)

Boil Time

5 minutes minutes (5 minutes estimated)

Post-Boil Volume

2.75 gals liters

Gravity Estimates

Based on boiling 2.75 gallonsliters at NaN for 5 minutes, this will decrease your wort by 0.00 gallonsliters, bringing your after boil OG to NaN.

You wanted an OG of 1.049. It looks like it will be over.

Fermentation

Volume in Fermenter

2.65 gallons liters 2.65 (gallonsliters estimated)

Original Gravity

1.049 (1.049 predicted)

Final Gravity

1.010 (1.011 predicted)

Conditioning

Condition Date

12/27/2018

Bottle/Keg

Priming Sugar Type

Dextrose

Priming Sugar Amount

1.25 oz g

Tasting Notes (1)

Tasted on 1/12/2019 by CheeseNips

Notes:

Pours mahogany in color with barely any foam and Crystal clear. Aroma is a very nutty weather bread with some yeast on the back end. Flavor is wheat bread dominant with hints of walnut and a slight roasty/ash flavor. Body is medium and there's not much nucleation sharpness. Overall, this is damn close to a 5 star beer in terms of flavor but the carbonation and/or head retention is lacking. In the next iteration, I would add a little carawheat while reducing roasted barley a bit. 4 stars as this is a great beer.

Recipe Facts

New Messico Brown Ale

American Brown Ale

2.65 Gallons Liters Batch Size
2.75 Gallons Liters Boil Size
5 min Boil Time
1.049 OG
1.011 FG
33.4 IBU (tinseth) Bitterness
0.68 BG:GU
27.1° SRM Color
85% Efficiency
4.9% ABV Alcohol
162 per 12oz Calories

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