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Varosky-O's Honey Nut Ale
Northern English Brown Ale • Extract • 5.5 gal
A friend requested I try a breakfast cereal beer for our Fantasy Football draft this Summer. Here she is!
May 27, 2010 pm 12:52pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- .25 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- .25 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 6 lbs
Premier Gold Liquid
Premier Gold Liquid
A light- to medium-bodied lager or ale of yellow to gold color.
- 1 oz
Goldings - 5.0 AA% whole; boiled 60 min
Goldings
Mild. Slightly flowery.
- 1 oz
Fuggle - 4.8 AA% whole; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Fuggle - 4.8 AA% whole; boiled 5 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
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.
Notes
Steep two cups of honey-nut cereal with the grains for 20 minutes. Soak one cup almonds in one pint of honey bourbon, then add to secondary fermentor.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.041 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.013 | |
| Color: | 13.6 SRM | 12 - 22 | |
| Alcohol: | 4.2% ABV | 4.2% - 5.4% | |
| Bitterness: | 22.2 IBU | 20 - 30 | |
Discussion
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