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Old Brown Dog Ale--Brewtus
American Brown Ale • All Grain • 5.5 gal
Named for my old brown dog Brewtus.
January 1, 2013 03:21pm
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 6.75 lbs
Maris Otter Pale Ale Malt;Thomas Fawcett
Maris Otter Pale Ale Malt;Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- 1.25 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .25 lbs
Pale Chocolate Malt;Thomas Fawcett
Pale Chocolate Malt;Thomas Fawcett
Roasted coffee flavor.
- .5 lbs
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- .5 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- .25 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- .5 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 oz
Willamette -5.0 AA% whole; boiled 75 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1tsp
Irish Moss -(omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- .5tsp
Wyeast Nutrient -(omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
Wyeast1028London Ale™
Wyeast1028London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Mash at 152. Boil 75 minutes.Ferment at 68F.
Style (BJCP)
Category: 10 -American Ale
Subcategory: C -American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.045 -1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 -1.016 | |
| Color: | 20.4 SRM | 18 -35 | |
| Alcohol: | 4.6% ABV | 4.3% -6.2% | |
| Bitterness: | 22.3 IBU | 20 -40 | |
Discussion
Change to recipe
2013-01-01 4:22pm
Changed to Maris Otter
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