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Nickel Copper Brown Altbier
Northern English Brown Ale • Extract • 6 gal
havent tested yet
May 28, 2008 pm 07:34pm
0.0/5.0 0 ratings
Ingredients (Extract, 6 gal)
- 1 lbs
German Dark Crystal
German Dark Crystal
- 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
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 6 lbs
Gold Dry; Northwestern
Gold Dry; Northwestern
Can be used in making Pilsner, Pale Ale, Dortmunder, Marzen and other Lagers.
- 1 oz
Saaz - 3.0 AA% pellets; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 2.5 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Hallertauer Hersbrucker - 4.2 AA% pellets; boiled 45 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.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
Cooper's Ale Yeast used Cold steeped the grains for 30 hours Orig Grav 1.04 Final Grav 1.01
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.013 | |
| Color: | 25.4 SRM | 12 - 22 | |
| Alcohol: | 5.9% ABV | 4.2% - 5.4% | |
| Bitterness: | 18.7 IBU | 20 - 30 | |
Discussion
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