Joined: 03 Aug 2012 Posts: 1047 Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
Link Posted: Tue Feb 12, 2013 4:42 pm Post subject:
So for what it's worth, referring back to my post yesterday where I calculate a post-boil gravity of 1.074, that's still the value I get regardless of the pre-boil volume. Which makes sense when I stop to think about it since the total gravity points from the grain are "conserved" through the post-mash extraction process. This recipe has 940.6 max total gravity points based on the grain and amounts used, so at 95% mash extraction efficiency that's 893.6 points into the BK. If the finished volume is 12 gallons then the gravity should be 1.074.
Working in reverse, if the actual post-boil OG is 1.068 for a 12 gallon volume, then the total gravity points in the BK are 816. That's equivalent to an 86.7% mash extraction efficiency (816/940.6).
So where am I going wrong in my evaluation of this process? My geeky spreadsheet is attached if anyone wants to play with it and/or figure out where I've gone wrong.
NOTE: This is a fantastic beer! I love it, I'm drinking it (at home not now ) and I'm making it again this weekend! So once again, I'm not complaining but rather just trying to thoroughly understand.
Joined: 19 Sep 2011 Posts: 152 Location: Evergreen, CO
Link Posted: Tue Feb 12, 2013 4:53 pm Post subject:
mvakoc - what kind of bottle caps are you using? The "oxygen-absorbing" ones?
I usually buy the oxygen caps. It definitely has an oxidized, sherry flavor hint. The bottling process I used for this was the same as others but I noticed aging with this particular beer far more than any other.
I really hate bottling and rarely do it these days.
Joined: 12 Dec 2010 Posts: 10948 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
Link Posted: Sun Feb 09, 2014 10:22 pm Post subject:
I brewed this beer again in the fall of 2013 but but this time I'm serving it using a beer gas blend (70% nitro / 30% CO2) instead of straight CO2, pushed through one of my stout faucets to get a nice creamy head and close to flat beer. Absolutely wonderful. I enjoy it a lot more than on regular C02 so this one's always going to be served this way from now on.
Link Posted: Thu Oct 08, 2015 2:11 pm Post subject: Re: Janet's Brown Ale (batch #134)
Photo (c) homebrewersassociation.org
This is a recipe by well known home brewer Mike McDole (aka 'Tasty' on the forums he frequents).
It's a recipe that got some great publicity when it took gold at the 2004 National Homebrew Competition (NHC) - it was entered under category 23 Specialty Ale.
Some may want to call it an American Brown Ale but is a bit outside the numbers for that style because it has slightly too much hops and alcohol. You could call it an Imperial American Brown Ale I suppose (if that category existed).
Just listened to The Session, with Tasty McDole (regular) and Gordon Strong (Guest, BJCP President) talking about the new 2014 BJCP Guidelines.
The new guidelines have a category 21B, Specialty IPA, which covers White, Black, Belgian and other varieties, as well as allowing, like all categories, strength variations (Session, double, Imperial, etc)
Russian River Janet's Brown is listed as a commercial example under 21B - Sprecialty IPA, under the subheading of "Brown IPA".
Gordon and Tasty agreed that under the new Guidelines, it would be "Category 21B - Specialty IPA - American Brown Session IPA"
Just got to a computer and googled the recipe and came across this post first, so figured I'd post an update.
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