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Rockslide Brown Ale
Mild • Extract • 5 gal
Produced a malty brown ale with toasty flavors and a slight residual sweetness(which I was looking for).
May 25, 2001 pm 03:22pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.625 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.125 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.375 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 0.25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.25 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 6.6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.0 oz
Northdown - 8.0 AA% pellets; boiled 60 min
Northdown
Mellow English higher alpha-acid hop.
- 0.5 oz
Northdown - 8.0 AA% pellets; boiled 10 min
Northdown
Mellow English higher alpha-acid hop.
- 0.5 oz
Fuggle - 5.0 AA% pellets; boiled 10 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.5 oz
Northdown - 8.0 AA% pellets; boiled 2 min
Northdown
Mellow English higher alpha-acid hop.
- 0.5 oz
Fuggle - 5.0 AA% pellets; boiled 2 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.5 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 4 oz
Maltodextrine - (omitted from calculations)
Maltodextrine
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Steep grains for 30 minutes at 150-155 degrees. Rinse with 1/2 gallon of 160 degree water. Add Irish Moss at 15 minutes remaining and maltodextrine with 5 minutes remaining. Aerate well, and pitch yeast which has been started at least 2 days before(note, I pitched entire starter, including wort).
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.013 | |
| Color: | 18.7 SRM | 12 - 25 | |
| Alcohol: | 5.4% ABV | 2.8% - 4.5% | |
| Bitterness: | 36.6 IBU | 10 - 25 | |
Discussion
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