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Mancave Tennessee Honey Brown Ale
American Brown Ale • All Grain • 6 gal
American Brown Ale with big malty flavor, but slightly sweet finish with honey added at flameout and aged 2 weeks with oak spirals soaked in Jack Daniels Honey Whiskey for a barrel-aged finish.
March 9, 2017 06:46pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 10.00 lbs
Pale Ale Malt;Rahr
Pale Ale Malt;Rahr
A principal ingredient of cask ales using heritage barleys.
- .25 lbs
Special B - Caramel malt;Dingemans
Special B - Caramel malt;Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- .25 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .25 lbs
Roasted Barley;Briess
Roasted Barley;Briess
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .25 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1.00 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.00 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .75 oz
Cluster -7.0 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
-
FermentisUS-05Safale US-05
FermentisUS-05Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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(80F ±6F). 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(68F). 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
Soak (2) 8-inch oak spirals, medium toast 2 weeks in 8 oz. Jack Daniels Honey Whiskey. Reserve oak liquid. Add oak spirals to keg. Cold condition 2 weeks. Add reserved oak liquid to adjust final taste. Carb as normal.
Style (BJCP)
Category: 10 -American Ale
Subcategory: C -American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.045 -1.060 |  |
| Terminal Gravity: | 1.008 | 1.010 -1.016 | |
| Color: | 19.9 SRM | 18 -35 | |
| Alcohol: | 6.1% ABV | 4.3% -6.2% | |
| Bitterness: | 21.9 IBU | 20 -40 | |
Discussion
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