I've been looking forward to brewing this beer for awhile. The inspiration for this beer was a cask-conditioned brown ale served by hand pump at one of the Goose Island brewpubs. It had an incredibly creamy mouth feel, nutty flavor, and a really nice fresh-cut tobacco aroma.
I'm hoping to capture some of that tobacco character by using a small amount of black cardamom at the end of the boil. Even at .25 g, I'm worried that it may be overpowering. Though, I'm looking forward to finding out.
SBDC Brown Ale
TGT OG 1.045 TGT FG 1.013 TGT ABV 4.3% TGT AA 71.0% TGT IBU 24.4 TGT SRM 13.5
Total Grain: 10.3 lbs
Wort Volume: 5.96 gal
TGT Pre-boil Volume: 8.00 gal
TGT Pre-boil Gravity: 1.034
Anticipated Efficiency: 70%
Boil Time: 90 Minutes
Evaporation: ~17% hourly
75.0% - 7.75 lbs. Maris Otter
10.0% - 1.03 lbs. Victory Malt
05.0% - 0.52 lbs. Carapils
04.0% - 0.41 lbs. Medium Crystal (50-60L)
03.0% - 0.31 lbs. Golden Naked Oats
03.0& - 0.31 lbs. Pale Chocolate Malt
0.7 oz. Northern Brewer (Pellet, 9.4% AA) @ 60 min.
1.00 tablet Whirlfloc @ 15 min.
2.64 g Wyeast Yeast Nutrient @ 10 min.
.25 oz Black Cardamom @ 5 min.
WY1469 – West Yorkshire Ale
Carbon filtered Waco
Rest 60 min @ 154 F
25 October 2011 – Made 1.0 l starter of WY1469 (production date 05 October 2011) w/ Wyeast Yeast Nutrient and 2 drops Foam-Control on a stir plate.
26 October 2011 – Moved starter to refrigerator.
27 October 2011 - Brewed by myself. Doughed in with 4 gal (1.5 qt/lb) water at 166 degrees. Adjusted with 1/4 tsp phosphoric acid. Mash pH ~5.2. Rested at 154 for 60 minutes. Batch sparged with 5.25 gal of water at 180 degrees for 30 minutes at 168 degrees.
Yielded 7.8 gal of 1.041 wort (calculated efficiency 83.4%).
Boiled for 90 minutes. Added 6 drops of Foam Control and .2 gal water. Finished with 6.44 gal of 1.050 wort. Too lazy to adjust with distilled water, will leave at higher gravity.
Chilled to 64 degrees. Oxygenated for 30 seconds with O2. Added 4 more drops of Foam Control. Decanted and pitched starter. Shook for 20 seconds, topped with sanitized aluminum foil, and set in freezer with controller set to 65 degrees F.
29 October 2011 - Minor blow-off through airlock. Second time using this yeast and it is very active. next time use blow-off tube or more head space. It also might be time to toss my Foam Control and get a new one, this bottle doesn't seem to be doing its job anymore.
30 October 2011 - Raised temperature to 70 degrees F for diacetyl rest.
01 November 2011 - Gravity 1.016 (AA 67.1%). Still very cloudy with yeast, should finish up in a few days.
09 November 2011 - Moved to freezer to cold condition at 35 degrees for a few days before kegging.
17 November 2011 - Kegged ~4.75 gal. Final gravity 1.014 (71.1% AA, 4.8% ABV). Target carbonation 2.1 vol CO2, 45 degrees F @ 10 psi.
27 November 2011 - Raised pressure to 30 psi to speed carbonation up.