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Bumble Brown Ale
American Brown Ale • All Grain • 5 gal
This is an original recipe inspired by JW Dundee's Honey Brown. Enjoy!
November 25, 2007 am 10:29am
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 6 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 1 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .5 lbs
Weyermann CaraFoam®; Weyermann
Weyermann CaraFoam®; Weyermann
Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .3 oz
Nugget - 13.0 AA% pellets; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- .4 oz
Willamette - 5.0 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1/4 tsp
Super Moss - (omitted from calculations)
Super Moss
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Single Infusion Mash at 153F. Honey is added at the end of boil.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 16.9 SRM | 18 - 35 | |
| Alcohol: | 5.1% ABV | 4.3% - 6.2% | |
| Bitterness: | 22.4 IBU | 20 - 40 | |
Discussion
Homebrew Genius in a bottle!
2007-11-30 4:31pm
This brewer is fantastik! This recipe is excellent!
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