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St. Arnie X
American Brown Ale • Partial Mash • 5.00 gal
Saint Arnold Christmas Ale extract recipe converted to a partial mash recipe.
September 9, 2009 pm 09:31pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.00 gal)
- 7 lbs
Halcyon Pale Ale Malt; Thomas Fawcett
Halcyon Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- 0.5 lbs
Belgian Special B
Belgian Special B
- 1 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1 lbs
Munich Malt; Bairds Malt
Munich Malt; Bairds Malt
This malt is used in the production of dark Dunkel Lagers, which are dark in colour with a brownish tinge. Munich malt is only a part of the grist, along with pale Lager malt and perhaps Caramalt. The malt is a well modified Lager malt, which is kilned in such a way, that modification continues during kilning and very high finishing heats (105 -120°C) are used to produce the characteristic colour and flavour.
- 0.5 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 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.
- 1.0 oz
Perle - 7.2 AA% pellets; boiled 30 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1.0 oz
Perle - 7.2 AA% pellets; boiled 10 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 3.0 oz
Liberty - 4.0 AA% pellets; boiled 1 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 18.1 SRM | 18 - 35 | |
| Alcohol: | 6.2% ABV | 4.3% - 6.2% | |
| Bitterness: | 26.1 IBU | 20 - 40 | |
Discussion
Did some tweaking
2009-10-30 3:28am
Plugged in the AG recipe from BYO "Santa Clones" and saved it under Saint Arnold Xmas Ale Clone. Then calibrated this partial mash version to more closely match the AG version. Switched the base malt from English 2-row generic to the Halcyon Pale Ale. Total Bill $33.71 at Rebel Brewer.
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