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The Red Head's October Ale
Northern English Brown Ale • Extract • 5 gal
Made for my wife's aunt from Illinois; she visits every Halloween here in Phoenix.
September 13, 2004 pm 01:00pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .0625 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 5 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1.0 oz
Cascade - 5.9 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .50 oz
Crystal - 4.0 AA% pellets; boiled 15 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- .50 oz
Crystal - 4.0 AA% pellets; boiled 5 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
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.
Notes
* Steep grains @154 for 20 min. * Add Irish Moss last 15 min.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 17.5 SRM | 12 - 22 | |
| Alcohol: | 4.7% ABV | 4.2% - 5.4% | |
| Bitterness: | 31.3 IBU | 20 - 30 | |
Discussion
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