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Michael's House Warming Homebrew

Michael's House Warming Homebrew

American Brown Ale : All Grain : 5 gal

Rief Artisan Ales

Brewing this with/for my nephew. He's getting his first house soon!

February 26, 2013 at 09:02pm

5.0/5.0 1 rating

Ingredients (All Grain5 gal)

  • 9.00 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs 2-Row Caramel Malt 120L; Briess

    2-Row Caramel Malt 120L; Briess

    Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs 2-Row Chocolate Malt; Briess

    2-Row Chocolate Malt; Briess

    Rich Roasted Coffee. Characteristics & Applications: • 2-Row Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.5 lbs Weyermann Carapils®/Carafoam®; Weyermann

    Weyermann Carapils®/Carafoam®; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Same color rating and brewing characteristics as regular Weyermann Pilsner Malt, except for enhanced foam production, head retention, and fuller body and mouthfeel. Recommended Quantities: Up to 5% of total grain bill for pale/blond beers; up to 40% for Bockbier Suitability (beer styles): Lagers: Pils/Pilsner/Pilsener, all pale to golden lagers, low-alcohol beer, “light“ beer, Bockbier

  • 0.25 lbs Biscuit Malt (Mout Roost 50); Dingemans

    Biscuit Malt (Mout Roost 50); Dingemans

    This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.

  • 0.5 lbs Molasses

    Molasses

    Imparts strong sweet flavor. Use in stouts and porters.

  • 0.5 oz Magnum - 14.5 AA% pellets; boiled 60 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 1 oz East Kent Goldings - 5.0 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz Falconer’s Flight™ Blend - 11.0 AA% pellets; boiled 1 min

    Falconer’s Flight™ Blend

    An exclusive proprietary hop blend created by Hop Union to honor and support the legacy of Glen Hay Falconer. Known to contain Citra™, Simcoe® and Sorachi Ace among other varieties. Blend imparts tropical, citrus, floral, lemon and grapefruit tones.

  • Danstar Nottingham

    Danstar Nottingham

    The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Style (BJCP)

Category: 10 - American Ale

Subcategory: C - American Brown Ale

Range for this Style
Original Gravity: 1.062 1.045 - 1.060
Terminal Gravity: 1.015 1.010 - 1.016
Color: 28.5 SRM 18 - 35
Alcohol: 6.2% ABV 4.30% - 6.20%
Bitterness: 43.8 IBU 20.00 - 40.00

Discussion

Rief Artisan Ales

Brewed it this past weekend

2013-04-08 10:41pm

I brewed it and according to the information I have available via some freeware web sites I achieved approximately 82%-89% efficiency. Kinda shocked by that. I used a technique of reducing 3 qts of the vorlauf to about a pint and caramelized it and added it back to the boil. It produced a very pleasant caramel/molasses like flavor in the wort. Additionally it fermented so vigorously within the first 24 hours,(65-67*F), it clogged the air lock and blew the lid off the fermenting bucket and cleared the blow off vessel within a few hours. Had to use a larger vessel. Aging this one on bourbon soaked toasted Hungarian oak.

Rief Artisan Ales

Tasty Beverage

2013-04-27 6:25pm

This is clocking in around 7.5% ABV. It has a malty character balanced by the hops. Can't wait until it is carbonated!

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