Title: Brown Ale
Source: Standard Recipe
Date: 2008-07-19

Overview:  Basic recipe for TLM.  Will be adding raspberry puree for faster maturity and flavor.

Ingredients:
2# Mild
2# Munich
.25# Chocolate
1# Crystal
.5# Carapils
5# 2-row
.67 oz Kent Goldings @ 50 min
.5 oz Kent Goldings @ 15 min
.5 oz Kent Goldings @ 0 min
.33 oz Keng Goldings Dry
Wyeast 1056 American Ale
Raspberry Puree
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Plan is to keg...

Mash:
Total grain bill = 10.75 >> 11 lb
Mash water @ 1.25 qt/lb = 3.4 gallons (160 deg F.)
Assumed grain absorption @ 0.1 gal/lb. = 1.1 gal.
Water after grain absorption = 2.3 gal
Runnings = 3.25 gal * 2
Additional strike water = ~1.25 gal (boiling - try to reach 165 deg. F mashout)
Second water addition = 3.25 gal @ 185 deg F.

Procedure:
1. Heat 3.4 gallons to 160 deg F. add to grain in cooler and mash for 60 min.
2. Boil 1.25 gallons, add to mash, stir and rest 15 minutes
3. Sparge and recirculate slowly until runnings are clear.
4. Open up the flood gates into the brew kettle.
5. When mashtun is empty, stir in additional 3.25 gallons @ 185 deg F. and let set for 10 minutes
6. Repeat steps 3 and 4.
7. Bring to boiling.
8. Add hops when appropriate.
9. After 45 minutes, add .5 oz hops and Irish Moss, add chiller
10. After 60 minutes, remove from heat and chill rapidly.
11. Whirlpool and let set for 15 minutes.
12. Transfer to primary, pitch yeast, and stir.
13. When fermentation stops (3-5 days), transfer to secondary with hop tea
    13.1. Add .33 oz hops in hop bag to secondary with sanitized stainless washer
14. After 1-2 weeks, transfer to keg.
15. Cool overnight, carbonate to 2.6 gravities.

Initial Brew Time: Est. 7 hours. (Start: 8:30 AM - End:  PM - 6 hours)
Total Brew Time: Est. 9 hours.

Original Gravity: 1.066 @ 80 deg F.
Rack to Secondary (date/gravity): 2008-07-23 - 1.010
Rack to Tertiary (date/gravity): 2008-08-08 - ?
Bottle/Keg (date/gravity):
Finish Gravity: 1.010
ABV: 7.6%


Notes:
2008-07-19 9:00 AM - This is my first brew using the converted keg brew kettle.  Cleaning went OK, but there did seem to be some sediment left over.  The ball valve near the bottom doesn't seem quite low enough, but when tipped it should suffice.  This is also the first attempt at a smaller crush to compensate for the lesser amount of time the mash water is in contact with the grain because of the batch sparge process.  I had Barry crush the grains at .31 (I think that's centimeters, but not sure).

2008-07-19 11:06 AM - Boil has been going on for about 15 minutes now.  I already love my new brew kettle.  It holds about 8 gallons, so there is no worries of a boil over with a standard 6.5 gallon brew.  It is also holding such an awesome rolling boil that I have high hopes for the quality of this beer!

2008-07-19 12:45 PM - Brew is complete!  It appears that the smaller crush definitely did its job.  I'm not sure how far over I was on the weight, and how much further down I boiled, but 1.066 is quite a bit above where I was aiming!  Hopefully it doesn't mess people up too badly.