BeerBorg

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.

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!

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.

Dawg LB Steve wrote: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!

@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.

ScrewyBrewer wrote:@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

Dawg LB Steve wrote:

ScrewyBrewer wrote:@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?

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

Dawg LB Steve wrote: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.

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

Dawg LB Steve wrote: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?

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