
Kilmister Ale
Northern English Brown Ale • Extract • 5 gal
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
Ingredients (Extract, 5 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 | ![]() |