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Across the Pond Brown Ale
American Brown Ale • Partial Mash • 5 gal
British and American ingredients partial mashed in harmony.
March 2, 2006 pm 09:25pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2.0 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1.0 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 0.5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 6.0 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 1.0 oz
Northern Brewer - 6.8 AA% pellets; boiled 45 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 2.0 oz
Centennial - 8.5 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 tsp
Irish Moss 15 minutes - (omitted from calculations)
Irish Moss 15 minutes
-
White Labs WLP023 Burton Ale
White Labs WLP023 Burton Ale
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a
Notes
Mash Maris Otter at 150F for 45-60 minutes in 1 gallon of tap water, then remove and rinse grains. Add 2 gallons of distilled water to the wort. Add crystal and chocolate malts and steep at 150F for 15-20 minutes. Remove grains, bring to a boil and add hops and Irish moss as noted. Add LME at end of boil. Top off to 5 gallons with distilled water and pitch yeast.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 23.3 SRM | 18 - 35 | |
| Alcohol: | 5.8% ABV | 4.3% - 6.2% | |
| Bitterness: | 43.6 IBU | 20 - 40 | |
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