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Frankie's First Honey Brown

Frankie's First Honey Brown

American Brown Ale • All Grain • 5 gal

beerboy007

Brewed yesterday (03/08/08). Hope it turns out the way I planned!

March 9, 2008 pm 01:59pm

3.5/5.0 1 rating

Ingredients (All Grain, 5 gal)

  • 6.5 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

  • 1.25 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 1.25 lbs American Victory

    American Victory

    Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

  • .35 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • .35 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • .15 lbs Belgian Special B

    Belgian Special B

  • .15 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 2 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • .75 oz East Kent Goldings - 5.0 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • .75 oz Willamette - 5.0 AA% pellets; boiled 20 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 oz irish moss - (omitted from calculations)

    irish moss

  • 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

Brewed yesterday (03/08/08). Made a 1 quart yeast starter on Thursday, 03/06. Saturday, 03/08, brought 4 gal strike water to 170 deg, added grains, stirred for several minutes, bringing the mash temp to 155. Held for 1 hr, then drained off 2 quarts of wort. Brought this to a boil and returned to mash tun, bringing temp up to 168 (mash out). Held for 15 minutes, then began recirculation. Recirculated 2 quarts of wort, then began drain and sparge, using 5 gal sparge water @ 170 deg. Drain and sparge took about 40 minutes. Brought kettle to a boil (6.5 gal vol @ 90 min boil time). Added Kent Goldings @ 60 min, then Willamette and Irish moss @ 20 min. Added 2 lbs honey @ 5 min. Cooled kettle in sink filled with ice water (no wort chiller, arrggghhh!!) to 75 deg. OG came in @ 1.056, so I am close to target. Pitched yeast starter and stirred for several minutes. Will rack to secondary next week, then bottle 2 weeks after.

Style (BJCP)

Category: 10 - American Ale

Subcategory: C - American Brown Ale

Range for this Style
Original Gravity: 1.060 1.045 - 1.060
Terminal Gravity: 1.014 1.010 - 1.016
Color: 19.8 SRM 18 - 35
Alcohol: 6.0% ABV 4.3% - 6.2%
Bitterness: 25.5 IBU 20 - 40

Discussion

beerboy007

Moving to secondary tonight

2008-03-17 1:56pm

OG was 1.056, close to the estimated 1.060 the recipe came up with. Fairly sweet at this point, can't wait to try it after I've bottled!

beerboy007

Nice aftertaste

2008-03-18 2:57pm

Racked to secondary last night. FG came in at 1.010, lower than expected, but still within style. Bottling in 2 weeks!

beerboy007

Smooth, well balanced

2008-04-15 5:44pm

Bottled this 4 weeks ago, tried one last week to see how it turned out. Nice malty character, not too much on the hop bitterness. This one fermented really well, so the alcohol seems to come through more than any batch I have brewed. It doesn't affect the flavor, however, and is easy to drink. Gonna let this one sit another few weeks before diving back in, hehehe....

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