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Early Fall Cinnamon Brown Ale

Early Fall Cinnamon Brown Ale

Old Ale • Extract • 6 gal

JJef14

Fall inspired Brown Ale. No cinnamon flavor came thru. Heavy on the nutmeg flavor, but delicious.

February 15, 2011 pm 03:28pm

0.0/5.0 0 ratings

Ingredients (Extract, 6 gal)

  • 1.5 lbs British Crystal 55°L

    British Crystal 55°L

    Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.

  • .25 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • .5 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 8 lbs Dry Light; Muntons

    Dry Light; Muntons

    Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.

  • .25 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 1.0 lbs Molasses

    Molasses

    Imparts strong sweet flavor. Use in stouts and porters.

  • 1 oz Brewers Gold - 9.4 AA% pellets; boiled 45 min

    Brewers Gold

    Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor

  • 1.5 oz Saaz - 7.7 AA% pellets; boiled 45 min

    Saaz

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

  • 1.5 oz Willamette - 4.8 AA% pellets; boiled 2 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 8 ea Cinnamon (stick) - steep 30 min (omitted from calculations)

    Cinnamon (stick)

    Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.

  • 4 tsp Nutmeg (ground) - boil 60 min (omitted from calculations)

    Nutmeg (ground)

    Nutmeg is pungent and sweet. Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the trees fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.

  • 8 ea Cinnamon (stick) - boil 60 min (omitted from calculations)

    Cinnamon (stick)

    Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.

  • Wyeast 1028 London Ale™

    Wyeast 1028 London Ale™

    Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: A - Old Ale

Range for this Style
Original Gravity: 1.074 1.060 - 1.090
Terminal Gravity: 1.017 1.015 - 1.022
Color: 21.8 SRM 10 - 22
Alcohol: 7.5% ABV 6% - 9%
Bitterness: 50.1 IBU 30 - 60

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