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Schitt Skid Brown
Northern English Brown Ale • Extract • 5 gal
Pretty darn close to Newkie!!
April 13, 2007 pm 03:36pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .15 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .3 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 5.75 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.
- 0.6 oz
Target - 10.0 AA% pellets; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 0.5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
-
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
1 week primary at 65-70 2 weeks secondary Prime 6oz corn sugar Used Nottingham Ale yeast 11g dry not wlp005
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 16.0 SRM | 12 - 22 | |
| Alcohol: | 5.3% ABV | 4.2% - 5.4% | |
| Bitterness: | 28.5 IBU | 20 - 30 | |
Discussion
Not quite newcastle
2007-05-14 9:07am
I was shooting for newcastle but i think i got a little too heavy on the chocolate malt but you know what??? I'm glad I did. This was a pretty good brew
Post a Comment
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