Homebrew Batch #48: Smokey Brown Ale

What better way to start the first day of spring than with an all-grain brew first thing in the morning?   I woke up this morning and mashed in an upgraded grain bill for my brown ale, which included some added smoked malt just for giggles.  I also rounded up the Maris Otter malt to account for my terrible mash efficiency.   The recipe is posted here on Brewtoad, and reproduced below:

Bring 2.5 gallons of water to 170 degrees, and mash into:

6.5lbs Maris Otter

1.5lbs Beechwood smoked malt

.5 lbs brown malt

.5 lbs cara-pils

.125 lbs chocolate malt.

I mashed for about 75 minutes at 155 degrees, then sparged with a little more than 2 gallons of 180 degree water.  I batch sparged:  drained and reciruclated my wort a bit, then drained it all into my kettle.  I added the sparge water, stirred, and let it settle for 15 minutes, then drained, recirculated a bit, and again drained into my kettle.

I brought it to a boil, added the hops:

.5 oz East Kent goldings for 60 minutes

.5 oz East Kent goldings for 30 minutes.

Chill to 70 degrees, pitch S-04 yeast, ferment for 3 weeks in the basement (temps are around 61 down there currently).

My OG came in at 1.06 which, by my math, is about 45% efficiency – a new low.   At this rate, it’s not even worth all-grain brewing.



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