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English Oatmeal Brown Ale
Mild • All Grain • 6 gal
English Oatmeal Brown Ale is a sweet dark-ale with a long lasting thick head. It has a very mild roasted flavor and low bitterness. This is an awsome brew when you are looking for a nightcap on a cold winter night.
November 20, 2001 pm 01:37pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 7 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .75 oz
Cluster - 6.0 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- .25 oz
Cluster - 6.0 AA% pellets; boiled 30 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- .5 oz
Willamette - 5.5 AA% pellets; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1187 Ringwood Ale™
Wyeast 1187 Ringwood Ale™
Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.
Notes
Single infusion mash at 157 degrees F for 90 minutes. Add brown sugar at the begining of the boil. Cool to 68 degrees F and pitch yeast. Five days in primary fermentor and one nine days in secondary. I don't worry too much about the beer falling bright in the secondary. It's a dark brew, so, I tend to let it clear up in the bottle.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 21.1 SRM | 12 - 25 | |
| Alcohol: | 4.5% ABV | 2.8% - 4.5% | |
| Bitterness: | 23.8 IBU | 10 - 25 | |
Discussion
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