Banjo Brown Ale

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Banjo Brown Ale

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Beer Style: English Brown, American Brown 
Recipe Type: all-grain
Yield: 5 gallons

Description:

Colorado State University students brewed up a truly gluten-free all grain beer with Grouse malt.

Ingredients:

  • 15.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 1 -
  • 10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
  • 10.50 kg Grouse Millet Malt (2.5 EBC) Grain 3
  • 1.00 kg Grouse Buckwheat malt (4.0 EBC) Grain
  • 0.90 kg Grouse Light Crystal Malted Millet (8.0 EBC) Grain 5
  • 0.90 kg Grouse Medium Roast Millet (95.0 EBC) Grain
  • 0.60 kg Grouse Dark Roast Millet (800.0 EBC) Grain
  • 0.30 kg Organic Gluten-Free Oats, Rolled (2.0 EBC) Grain
  • 23.00 g Target [10.50 %] – Boil 60.0 min Hop 9 14.6 IBUs
  • 42.00 g Goldings, B.C. [5.00 %] – Boil 20.0 min Hop 10 7.7 IBUs
  • 21.00 g Cascade [5.50 %] – Boil 5.0 min Hop 11 1.4 IBUs
  • 30 g American Ale (Fermentis)

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.054
Final Gravity: 1.015
Alcohol by Vol: 5.6%
Color SRM: 0.0
Bitterness IBU: 23.7
Recipe Type: all-grain
Yield: 5.0 Gallons
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Procedure:

Mash Steps
Protein rest Add 41.67 l of water at 43.4 C 40.0 C 10 min
b Amylase rest Heat to 50.0 C over 10 min 50.0 C 20 min
a amylase Heat to 60.0 C over 10 min 60.0 C 10 min
conversion to 73.0 C 10 min
Sparge: 26.74 l water at 78.0 C
Mash Notes: adjust w/ lactic acid to hit 5.3

Notes:
The BrewMajic System is not ideal for step mashes as the wort is still viscous at the lower rests and does not perform well in a constant recirculation-which resulted in a stuck mash or two. This was remedied by loosening up the grain bed manually. Once the 73C temperature was reached, the mash tested negative for starch. Whirlfloc tablet added with 15 minutes left of the boil. Compressed oxygen was added to fermenter at 20 psi. Final wort temp was 19C.

Source:
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