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T-Boone's Brown Hopper Ale

T-Boone's Brown Hopper Ale

Northern English Brown Ale • All Grain • 5.5 gal

Big Red Head

Brewing this weekend Dry hop with additional 1oz./ea. of Perle, Fuggles and Cascade for 1 week.

September 14, 2012 pm 04:03pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5.5 gal)

  • 8 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 2 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • .25 lbs Belgian Biscuit

    Belgian Biscuit

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

  • .25 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • .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.

  • 1 oz Perle - 8.2 AA% pellets; boiled 60 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 1 oz Tettnanger - 4.5 AA% pellets; boiled 30 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 1 oz Fuggle - 4.8 AA% pellets; boiled 1 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 ea Whirlfloc Tablets (Irish moss) - (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • White Labs WLP005 British Ale

    White Labs WLP005 British Ale

    This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

Notes

Quick and easy English Brown with lots of hops! Also add 1lb C60, 1/4lb Carafoam & 1/4lb of Roasted Barley to mash.

Style (BJCP)

Category: 11 - English Brown Ale

Subcategory: C - Northern English Brown Ale

Range for this Style
Original Gravity: 1.049 1.040 - 1.052
Terminal Gravity: 1.011 1.008 - 1.013
Color: 17.1 SRM 12 - 22
Alcohol: 5.0% ABV 4.2% - 5.4%
Bitterness: 50.7 IBU 20 - 30

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