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Ron Paul Revolution Imperial Brown Ale
American Brown Ale • Extract • 5 gal
Haven't brewed in a while due to mold in my house. Think I've gotten the problem under control. Here an experimental batch to celebrate.
March 3, 2008 am 09:45am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .25 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 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.
- 2 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- .75 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- .78 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 oz
Liberty - 4.0 AA% pellets; boiled 30 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 oz
Mt. Hood - 5.0 AA% pellets; boiled 45 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 2 oz
plums (2 whole plums not 2 ounces) - (omitted from calculations)
plums (2 whole plums not 2 ounces)
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. 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.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.083 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.020 | 1.010 - 1.016 | |
| Color: | 27.9 SRM | 18 - 35 | |
| Alcohol: | 8.4% ABV | 4.3% - 6.2% | |
| Bitterness: | 29.1 IBU | 20 - 40 | |
Discussion
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