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Brown and out dbl
Northern English Brown Ale • All Grain • 36 L
Bit of a variation from the last time i did it. Very very nice brown ale. I am loving it!
May 9, 2012 am 02:46am
0.0/5.0 0 ratings
Ingredients (All Grain, 36 L)
- 5.6 kg
Golden Promise Malt; Thomas Fawcett
Golden Promise Malt; Thomas Fawcett
- .4 kg
Pale Crystal Malt; Thomas Fawcett
Pale Crystal Malt; Thomas Fawcett
Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and Kölsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, Kölsch, light or low-alcohol beers
- .2 kg
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- .2 kg
Pale Chocolate Malt; Thomas Fawcett
Pale Chocolate Malt; Thomas Fawcett
Roasted coffee flavor.
- 1.8 kg
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.
- 65 g
Willamette - 5.0 AA% pellets; boiled 60 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 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
12g chloride 4g gyps. 3.g citric. 3litre /kg. 64c-15, 68-45, 72-15 Biscuit is abbey.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 17.1 SRM | 12 - 22 | |
| Alcohol: | 4.5% ABV | 4.2% - 5.4% | |
| Bitterness: | 24.6 IBU | 20 - 30 | |
Discussion
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