Knight Piesold Brown Ale

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 37.4 IBUs 17.5 SRM 1.055 1.017 5.0 %
Actuals 1.059 1.02 5.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Brown Ale 10 C 1.045 - 1.06 1.01 - 1.016 20 - 40 18 - 35 2 - 2.6 4.3 - 6.2 %

Fermentables

Name Amount %
Pale 2-Row 9 lbs 85.71
Victory 12 oz 7.14
Chocolate 8 oz 4.76
Aromatic Malt 4 oz 2.38

Hops

Name Amount Time Use Form Alpha %
Centennial 28.3 g 60 min Boil Pellet 8.9
Goldings, East Kent 14.2 g 60 min Boil Pellet 5

Yeast

Name Lab Attenuation Temperature
California Ale V (WLP051) White Labs 73% 66°F - 70°F

Mash

Step Temperature Time
Dough In 146°F 20 min
Mash In 156°F 45 min

Fermentation

Step Time Temperature
Primary 7 days 67°F
Secondary 14 days 67°F
Aging 8 days 65°F

Notes

Brewed: 1/30/2016, 1.059 SG
Transferred to Secondary: 2/7/2016, 1.020 SG, 5.1% ABV
Keg: 2/20/2016, 6.5 PSI, SG:
Taste: 2/28/2016,
Serve: 2/29/2016, KP Leap Day Party