only 2 weeks ago I took a keg of this blast from the past to Bavaria and my German friends loved it though not a session beer
DOGBOLTER
Northern English Brown Ale (11 C)Type: All Grain
Batch Size: 23.00 l
Boil Size: 25.81 l
Boil Time: 60 min
End of Boil Vol: 23.92 l
Final Bottling Vol: 23.00 l
Fermentation: Ale, Two Stage
Date: 21 Jul 2014
Brewer: Troutie
Asst Brewer:
Equipment: Trouts equipment
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients Amt Name Type # %/IBU
5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 85.5 %
0.40 kg Crystal malt (120.0 EBC) Grain 2 6.8 %
0.12 kg Chocolate Malt (886.5 EBC) Grain 3 2.1 %
0.12 kg Wheat Malt, Ger (3.9 EBC) Grain 4 2.1 %
0.10 kg Oats, Flaked (2.0 EBC) Grain 5 1.7 %
0.10 kg Roasted Barley (591.0 EBC) Grain 6 1.7 %
25.00 g Goldings, East Kent [5.00 %] – Boil 90.0 min Hop 7 13.3 IBUs
30.00 g cascade [5.00 %] – Boil 5.0 min Hop 8 3.0 IBUs
25.00 g Fuggles [4.50 %] – Steep/Whirlpool 60.0 min Hop 9 6.1 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 10 –
Gravity, Alcohol Content and Color
Est Original Gravity: 1.057 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 22.3 IBUs
Est Color: 40.4 EBC Measured Original Gravity: 1.060 SG
Measured Final Gravity: 1.004 SG
Actual Alcohol by Vol: 7.4 %
Calories: 554.7 kcal/l
Mash Profile
Mash Name: Double Infusion, Medium Body
Sparge Water: 2.38 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 5.85 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20 Mash Steps Name Description Step Temperature Step Time
Protein Rest Add 10.98 l of water at 55.6 C 50.0 C 30 min
Saccharification Add 9.76 l of water at 89.2 C 66.7 C 30 min
Mash Out Add 8.54 l of water at 99.5 C 75.6 C 10 min
Sparge: Fly sparge with 2.38 l water at 75.6 C
Mash Notes: Double step infusion – for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.