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Dangerous Honey Nut Beerio
American Brown Ale • Partial Mash • 5 gal
Rich
August 7, 2006 pm 05:04pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 1 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 4.0 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 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
East Kent Goldings - 6.2 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Fuggle - 4.1 AA% pellets; boiled 0 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
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
I added ~1lb honey after the boil and got OG 1.058. Racked to secondary at SG 1.020 with 2/3lb maple syrup and 1/3lb honey. Let ferment ~2wks. FG 1.020 - indicates syrup and honey fermented completely. Bumps Alc % to about 5.7-5.8%.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.016 | |
| Color: | 21.6 SRM | 18 - 35 | |
| Alcohol: | 5.3% ABV | 4.3% - 6.2% | |
| Bitterness: | 30.9 IBU | 20 - 40 | |
Discussion
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