Favorites - "Janet's Brown"

American Brown Ale (10C)

Notes
Based on Mike McDole's world famous, award winning recipe.  Janet's Brown is a huge American Brown Ale clocking in at 7% ABV.  The brew uses a copious amount of Northern Brewer hops for balance, is very hop forward yet remains incredible balanced for a beer of this magnitude.  It's awesome!

For my interpretation, I supplemented a donated supply of Northern Brewer (Thanks Deric!) with Columbus.  I did so because McDole (aka Tasty) is on record stating Columbus as a suitable sub.  I didn't use the recommended Chico liquid yeast and instead opted for a cheaper US-05 alternative; again Tasty approved.  I experimented with dry-hopping in the primary post fermentation, I was unhappy with the result. When I brew this again I will dry-hop longer, perhaps 10-12 days and use a secondary.

Recipe Type: All Grain
Yeast: Fermentis Safale US-05
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.068
Final Gravity: 1.015
IBU: 60.8
Boiling Time (Minutes): 65
Colour (SRM): 16

Primary Fermentation (# of Days & Temp): 9 @ 64-70F
Secondary Fermentation (# of Days & Temp): 9 @ 64F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F

Ingredients

75.0% Canadian 2-Row (OiO)
07.8% Crystal 110 (Muntons)

07.8% CaraFoam (Weyermann)

06.3% Wheat Malt (OiO)

03.1% Chocolate Malt (Muntons)

1.0oz Northern Brewer (8.5% AA) @ Mash Hop

0.2oz Columbus  (13.9% AA) @ Mash Hop

1.5oz Northern Brewer (8.5% AA) @ 60min

0.2oz Columbus (13.9% AA) @ 60min

1.0oz Northern Brewer  (8.5% AA) @ 15min

0.2oz Columbus  (13.9% AA) @ 15min

1.5oz Cascade  (5.5% AA) @10min

2.0oz Cascade (5.5% AA) @ 0min

2.0oz Centennial (11.1% AA), Dry-hop, 5 days

Water (City tap water treated with Campden)

Gypsum, Calcium Chloride and Epsom Salt added
Ca-81/Mg-13/Na-18/Cl-91/S04-130
1 tsp extra of Gypsum added to the boil

Mash
Single infusion,  60 minutes (154F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle