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Honey Brown v3

Honey Brown v3

Specialty Beer : All Grain : 22 L

Toombstone

Beautiful beer

October 27, 2012 at 07:55pm

0.0/5.0 0 ratings

Ingredients (All Grain22 L)

  • 3.5 kg Maris Otter Pale Ale Malt; Thomas Fawcett

    Maris Otter Pale Ale Malt; Thomas Fawcett

    A principal ingredient of cask ales using heritage barleys.

  • .5 kg Melanoidin Malt

    Melanoidin Malt

    Red Ales

  • .1 kg Amber Malt; Thomas Fawcett

    Amber Malt; Thomas Fawcett

    Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.

  • .05 kg Chocolate Malt; Thomas Fawcett

    Chocolate Malt; Thomas Fawcett

    Roasted coffee flavor.

  • .65 kg Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 50 g East Kent Goldings - 5.0 AA% whole; boiled 90 min

    East Kent Goldings

    Mild, slightly flowery.

  • 10 g Saaz - 5.0 AA% whole; boiled 15 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 5 g Saaz - 5.0 AA% whole; boiled 5 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 tbsp 5.2 pH Stabilizer - (omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.047 1.026 - 1.120
Terminal Gravity: 1.011 0.995 - 1.035
Color: 13.2 SRM 1 - 50
Alcohol: 4.7% ABV 2.50% - 14.50%
Bitterness: 39.7 IBU 0.00 - 100.00

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