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Monk's Mug o' Barley
Northern English Brown Ale • Extract • 6 gal
Based on my recollections of an ale the brothers of the monastary near where I grew up brewed in the fall.
July 2, 2003 am 05:49am
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Ingredients (Extract, 6 gal)
- 0.18 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 0.71 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.22 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 5.79 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 0.34 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.4 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.60 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 0.60 oz
East Kent Goldings - 5.0 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 17.9 SRM | 12 - 22 | |
| Alcohol: | 4.7% ABV | 4.2% - 5.4% | |
| Bitterness: | 24.6 IBU | 20 - 30 | |
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