Gladfield Big-O Brown Ale
Batch Size
30L Kettle Full; ~23L (in fermenter)
Ingredients
Malts
- 4.90kg Gladfield Ale Malt (77.2%)
- 0.57kg Gladfield Medium Crystal Malt (9%)
- 0.35kg Gladfield Biscuit Malt (5.5%)
- 0.35kg Gladfield Big-O Malted Oats (5.5%)
- 0.16kg Gladfield Light Chocolate (2.5%)
Hops
- 60min– 10g Pacific Jade 12.7% (12.7 IBU)
- 10min – 25g Fuggles 5.5% aa (5.5 IBU)
- 5min – 25g East Kent Goldings 7% aa (3.3 IBU)
Yeast
Lallemand Windsor English Ale Yeast (1 Packet)
Mash Additions:
3.00g Calcium Chloride
2.00g Calcium Sulfate
6.00g Sodium Bicarbonate
4.00g Calcium Carbonate
2.00g Magnesium Sulfate
0.50g Sodium Chloride
3-4mL 80% Lactic Acid (for pH Adjustment - requires pH Meter)
Water Profile
Brewing Process
- Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).
- Add minerals to Strike or Foundation water.
- Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
- Mash at 67°C for 60 mins. Confirm no residual starches remain.
- Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
- Boil for 60 minutes adding hops and kettle finings at indicated times.
- At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.
- Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
- Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 18°C for the first 3-4 days.
- At 4-6 SG points (1-1.5Po) from FG, cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.
If fining:
- 48hrs after FG is reached, Crash to 0-1°C.
- Wait for the beer to clear naturally or fine and filter as required.
- Keg or bottle condition - your choice? Aim for 2.45-2.55 volumes of CO2.
