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Barnicle Bill Brown Extract Recipe

Barnicle Bill Brown Extract Recipe

American Brown Ale • Extract • 5 gal

vtterror

Written for Paul and Bill, aka Dork Inc.

September 17, 2009 pm 06:38pm

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

  • 0.5 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 0.25 lbs Caramel Wheat Malt

    Caramel Wheat Malt

    For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.

  • 0.25 lbs Belgian Special B

    Belgian Special B

  • 4 lbs Dark Liquid; Alexanders

    Dark Liquid; Alexanders

    Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.

  • 3 lbs Amber Liquid; Alexanders

    Amber Liquid; Alexanders

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 0.5 lbs Dark Brown Sugar

    Dark Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 0.5 oz Magnum - 13.0 AA% pellets; boiled 60 min

    Magnum

    Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.

  • 1 oz East Kent Goldings - 5.0 AA% whole; boiled 10 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz Fuggle - 4.0 AA% whole; boiled 1 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish 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

Steep specialty grains in 1.5 qt. 160 F water for about 30 min. Strain and rinse grains with another 1 qt. hot water, collecting all resulting "grain tea" and rinse water. Pour into large pot with an additional 5.5 gal. hot water. Add Dark extract and brown sugar to pot, and stir until completely dissolved. Bring to vigorous boil, then add in bittering hops. Boil 50 min., then add flavor hops. Boil 10 min., add aroma hops. Turn off heat immediately after final hop addition.

Style (BJCP)

Category: 10 - American Ale

Subcategory: C - American Brown Ale

Range for this Style
Original Gravity: 1.056 1.045 - 1.060
Terminal Gravity: 1.014 1.010 - 1.016
Color: 21.3 SRM 18 - 35
Alcohol: 5.6% ABV 4.3% - 6.2%
Bitterness: 36.2 IBU 20 - 40

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