Dawg LB Steve 'New' Bottoms Up Brown Ale

[ScrewyBrewer]

I was looking on FaceBook and came up with Steve's new enhanced Bottoms Up Brown Ale recipe he's got in progress. I am looking forward to brewing a nice September Fall beer and this one seems like a winner. Steve, it's good to see you're brewing again. As always any chance we can get you to share your recipe would be greatly appreciated.

[MadBrewer]

I would be curious as well. I have brewed a Brown Ale or two but never an American Brown Ale. It's coming around to that time of year!

[Dawg LB Steve]

The base recipe is on the main page and recipe page at just entering beerborg.com. I used Spelt Malt for some nuttiness and backed out some 2 row and Maris Otter. When I get home I can give you the weights that got subbed out.

[ScrewyBrewer]

The base recipe is on the main page and recipe page at just entering beerborg.com. I used Spelt Malt for some nuttiness and backed out some 2 row and Maris Otter. When I get home I can give you the weights that got subbed out.

Awesome thanks Steve!

[ScrewyBrewer]

@Dawg LB Steve scaling up your recipe to 10-gallon as shown on the index page I plan to brew this next month. For the baking soda water adjustment is that based on starting out with RO or tap water? I ask because I start out using RO water as the source so I wanted to check with you first.

[Dawg LB Steve]

@Dawg LB Steve scaling up your recipe to 10-gallon as shown on the index page I plan to brew this next month. For the baking soda water adjustment is that based on starting out with RO or tap water? I ask because I start out using RO water as the source so I wanted to check with you first.

No I use this as my starting point, I forgot to grab the recipe, but ended up with OG 1.059 calculated and hit the number. Added 14 oz Spelt Malt and backed out a bit of 2 Row and Marris Otter the same amount. After adding the Spelt to the recipe I started backing out the same amount of each till I got into the 1.058-1.059 range. Also try to keep my mash pH for this beer closer to 5.4.

Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity pH
33 9 13 22 28 65 (HCO3) 7.5

[ScrewyBrewer]

@Dawg LB Steve scaling up your recipe to 10-gallon as shown on the index page I plan to brew this next month. For the baking soda water adjustment is that based on starting out with RO or tap water? I ask because I start out using RO water as the source so I wanted to check with you first.

No I use this as my starting point, I forgot to grab the recipe, but ended up with OG 1.059 calculated and hit the number. Added 14 oz Spelt Malt and backed out a bit of 2 Row and Marris Otter the same amount. After adding the Spelt to the recipe I started backing out the same amount of each till I got into the 1.058-1.059 range. Also try to keep my mash pH for this beer closer to 5.4.

Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity pH
33 9 13 22 28 65 (HCO3) 7.5

Thanks, Steve no worries. I'm only on my second cup of coffee this morning and may have missed your reply. Did you use RO water as a starting point and then add the baking soda? Or did you start out with tap water?

[Dawg LB Steve]

Sorry Vince, that is my tap water profile. Have not delved into RO yet.

[ScrewyBrewer]

Sorry Vince, that is my tap water profile. Have not delved into RO yet.

Thanks for clarifying Steve. I'll be dialing in the mineral additions now based on RO water.

[Dawg LB Steve]

The revised recipe:
Mashed 60 @152

5.8 lbs 2 row 1.8 srm
2.8 lbs Maris Otter 3.0 srm
1 lb Chocolate Pale malt 220.0 srm
14 oz Spelt 3.0 srm
12 oz C-60 60 srm
8 oz Honey Malt 25.0 srm
8 oz Carapils 1.5 srm

1 oz US Northern Brewer @ 60
.5 oz Cascade @ 20
.75 oz Willamette @15

Yeast S-04

[Inkleg]

The revised recipe:
Mashed 60 @152

5.8 lbs 2 row 1.8 srm
2.8 lbs Maris Otter 3.0 srm
1 lb Chocolate Pale malt 220.0 srm
14 oz Spelt 3.0 srm
12 oz C-60 60 srm
8 oz Honey Malt 25.0 srm
8 oz Carapils 1.5 srm

1 oz US Northern Brewer @ 60
.5 oz Cascade @ 20
.75 oz Willamette @15

Yeast S-04

What volume and SG are you shooting for?

[Dawg LB Steve]

On my system 5.5 gallons of 1.059 wort in the fermenter. Luckily I hit both those dead on Sunday.