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Northern English Brown Ale • Extract • 5 gal
bishop-évêque-véscovo-obispo-bischof-biskop-bisschop-püspök-shukyou-yepiskop
September 25, 2005 pm 04:17pm
3.0/5.0 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.
- 6 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1.5 oz
Willamette - 3.7 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
- 1.5 oz
Willamette - 3.7 AA% pellets; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1.5 oz
isinglass - (omitted from calculations)
isinglass
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
Primary 7 days @ ale temp Secondary 16 days @ ale temp. Clarify with isinglass in secondary. Prime with cup corn sugar for moderate carbonation Bottle Condition 14 days @ ale temp
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 13.5 SRM | 12 - 22 | |
| Alcohol: | 5.7% ABV | 4.2% - 5.4% | |
| Bitterness: | 21.2 IBU | 20 - 30 | |
Discussion
Actual Specific Gravity
2005-12-16 1:13am
OG 1.057 FG 1.020 4.8% abv
Malty and Rich
2006-01-17 7:43pm
Low hop flavor, very smooth. Rich and delicious.
recipe altered...
2006-02-17 6:40pm
to meet parameters of style.
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