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Holy Honey Aged Brown Ale
American Brown Ale • All Grain • 6 gal
American Brown Ale with big malty flavor
May 29, 2019 pm 04:13pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 11 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
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.
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 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 lbs
Barley (Pregelatinized Flakes); Briess
Barley (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.1 oz
Cluster - 7.0 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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(80F ±6F). 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(68F). 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
1.Target Final Boil Volume: 6 gallons 2.Evaporation Rate: 1.5 gallons per hour 3.Boil Time:60 minutes 4.Runoff Volume Needed: 7.75 gallons; (6 gallons final boil volume÷ 0.96 cooling+1.5 gallons boil evaporation) 5.Grain Amount: 13 pounds 6.Grain Absorption: 3.2 gallons 7.Total Water Needed: 11.7 gallons; (7.75 gallons runoff + 3.2 gallons grain absorbtion + .75 gallons equip. loss) 8.Mash Water Needed: 5.32 gallons @ 168 F; (based on 1.33 quarts per pound of grain) 9.Mash @153 F for 90 min. 10.Sparge Water Needed: 6.38 gallons @ 170 F; (11.7 gallons total water – 5.32 gallons mash water) Honey added at flameout. Soak (2) 8-inch oak spirals, medium toast for 2 weeks in 8 oz Jack Daniels Honey Whiskey. Reserve oak liquid. Add oak spirals to secondary. Cold condition for 2 weeks. Add reserved oak liquid to adjust the final taste. Carbonate as normal.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.016 | |
| Color: | 23.9 SRM | 18 - 35 | |
| Alcohol: | 6.5% ABV | 4.3% - 6.2% | |
| Bitterness: | 31.2 IBU | 20 - 40 | |
Discussion
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