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Kilmister Ale

Kilmister Ale

Northern English Brown Ale • Extract • 5 gal

dalew

A simple recipe along the lines of Newcastle. I plan on experimenting and tweaking this recipe over time, but it tastes good now.

July 18, 2003 pm 06:32pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 1.5 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 3.5 lbs Liquid Amber Extract

    Liquid Amber Extract

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 2.0 lbs Dry Amber Extract

    Dry Amber Extract

    Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.

  • .75 oz 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

  • .5 oz Willamette - 5.0 AA% pellets; boiled 15 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 1338 European Ale™

    Wyeast 1338 European Ale™

    From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.

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: 1.012 1.008 - 1.013
Color: 16.5 SRM 12 - 22
Alcohol: 4.8% ABV 4.2% - 5.4%
Bitterness: 22.5 IBU 20 - 30

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