Method:All Grain Style:American Brown Ale Boil Time:60 min Batch Size:22 gallons
(fermentor volume) Pre Boil Size:24.22 gallons Post Boil Size:22.6 gallons Pre Boil Gravity:1.048
(recipe based estimate)
Post Boil Gravity:1.051
(recipe based estimate)
Efficiency: 76%
(brew house) Source:Matt Rating:
4.00 (1 Review)
Calories:168 calories
(Per 12oz)
Carbs:16.9 g
(Per 12oz)
We experimented with a cold mash extraction for the roasted barley, pale chocolate, crystal 60, and the blackprinz. We ground the grains and added roughly 4 gallons of 32 degree cold liquor in lauter. Vorlaufed for an hour. Then ran it off into the BK where we heated at 150f for conversion for an hour. Boiled briefly to sterilize and poured the wort into a sterile bucket, covered and put into the walk in cooler overnight.
We intended to make an American Stout but we knew early on in the brew we did not have nearly enough cold extracted wort for color so we morphed it on the fly to a Texas Brown Ale. The cold wort was poured into the BK once we had around 3 gallons of base malt run off. At this point we concentrated on color and gravity. The BF calculations don't reflect it but we ended up with a contribution of circa 1.025 from the cold wort (surprisingly). We achieved the color we wanted at a gravity of 1.057 at 23 gallons (about 5 gallons short of capacity). We intended only bittering hops but since we morphed it, I threw in 8oz each of Citra/Centennial in the WP.
Lastly, as shown by the base malts, we were "clearing the grain cabinet". Will this beer be drinkable? We shall see. I think so.
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Last Updated: 2024-11-04 14:09 UTC
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NEW Water Requirements:
Kitchen Sink TX Brown Ale (Cold Mash/read notes)
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Water Requirements:
Kitchen Sink TX Brown Ale (Cold Mash/read notes)
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Recipe Cost
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
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Other
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This pilot 1 BBL batch brewed at New Magnolia in Houston, TX started off as an American Stout. As mentioned in the notes, this brew was going to be a bit experimental for us doing the cold extract process for the specialty/dark grains. Also, we wanted to do it on the cheap and use grains we had in inventory (hence the 5 varied base malts). It became clear we did not make enough cold extract to keep the color in the range of a stout so we switched to a TX brown. We cut off the sparge when the hit the color and gravity we wanted which luckily was at the same volume. We had some citra/centennial in the cooler so we used that in the WP and cascade for DH. The beer turned out surprisingly well. It starts out slow with malt forward flavors but it builds towards the back end along with a bit of citrus, pine and resin from the hops. Its a strange flavor profile...but pleasing, hard to describe (I guess that is why I am not a beer judge). I was nervous it would not come out well but it turned out solid.
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