From Buzzdigh Moog Double Brown Ale by Charlie Papazian.
2.3 kg Maris Otter malt
1kg Munich malt
1kg Vienna malt
500g Crystal malt
185g Light crystal
113g Black malt
113g Choc malt
28g Northern Brewer hops, 10.5%AA @ 90 minutes for 39 IBU.
14g Cascade hops, 7.6%AA @ 15 mins for 6 IBU.
28g Cascade hops, 7.6%AA @ 0 mins for 0 IBU.
Total of 45 IBU.
Danstar Nottingham yeast, 11g.
5.1kg at 21 C. 10L @ 60 C -> 55C. Added 2L cold -> 50C. 49 C at 15 mins. 47 C at 45 mins. 7L @ 100C -> 63 C. Heat added. 10 mins later: 65C. 1 hour later, continuous sparged with 80 C water. Boil volume 26L. 90 minute boil, hops added as scheduled. Pot wrapped in wet towels and left to cool over night. Syphoned into the fermenter. Came out to 18.5L, topped up to 20L. Pitched yeast.
No fermentation 48 hours later; pitched safale S-04 and fermentation then kicked off healthily by next morning.
10/7/2011: Discovered it had fermented out the top of the fermenter! Not by much though; didn’t even really damage the carpet.
