Products
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
$3 USD
Quick Brown Fox Ale
Northern English Brown Ale • Extract • 5 gal
Stronger and darker than the true style. Ready to drink in two weeks or less! Bitterness balanced by sweet, rich, hearty flavor.
April 29, 2004 pm 12:24pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 7 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- .5 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2 oz
Fuggle - 5.0 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 tsp
Gypsum (Optional) - (omitted from calculations)
Gypsum (Optional)
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Notes
Add crystal and black patent to 1.5 gals cold water. Bring to boil, then remove grains. Add malt extract, brown sugar (boiled in 1 c. water) and 2 oz. Fuggles and boil 60 min. Last 5-10 min., add 1/2 oz. finishing hops. Pitch yeast when cool. Single-stage ferment, ready to bottle in 5-6 days! Ready to drink in 5-9 days of conditioning! Bitterness balanced by sweetness. Caution: High alcohol content!
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.017 | 1.008 - 1.013 | |
| Color: | 24.7 SRM | 12 - 22 | |
| Alcohol: | 6.9% ABV | 4.2% - 5.4% | |
| Bitterness: | 50.0 IBU | 20 - 30 | |
Discussion
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm