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Rog and Roger Brown Ale

Rog and Roger Brown Ale

Northern English Brown Ale : All Grain : 6 gal

jvlpdillon

Simple Brown Ale

November 9, 2009 at 04:06pm

0.0/5.0 0 ratings

Ingredients (All Grain6 gal)

  • .375 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • .25 lbs 2-Row Caramel Malt 80L; Briess

    2-Row Caramel Malt 80L; Briess

    Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .25 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 8 lbs Maris Otter; Crisp

    Maris Otter; Crisp

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • .25 lbs 2-Row Caramel Malt 40L; Briess

    2-Row Caramel Malt 40L; Briess

    Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .75 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • .3 oz Challenger - 8.2 AA% pellets; boiled 60 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • .3 oz Fuggle - 3.6 AA% pellets; boiled 60 min

    Fuggle

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

  • .3 oz Challenger - 8.2 AA% pellets; boiled 30 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • .3 oz Fuggle - 3.6 AA% pellets; boiled 30 min

    Fuggle

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

  • .3 oz Challenger - 8.2 AA% pellets; boiled 10 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • .3 oz Fuggle - 3.6 AA% pellets; boiled 10 min

    Fuggle

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

  • Wyeast 1318 London Ale III™

    Wyeast 1318 London Ale III™

    From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.

Style (BJCP)

Category: 11 - English Brown Ale

Subcategory: C - Northern English Brown Ale

Range for this Style
Original Gravity: 1.047 1.040 - 1.052
Terminal Gravity: 1.010 1.008 - 1.013
Color: 16.8 SRM 12 - 22
Alcohol: 4.9% ABV 4.20% - 5.40%
Bitterness: 26.8 IBU 20.00 - 30.00

Discussion

jvlpdillon

Brew date 1/9/13

2013-01-09 6:12pm

Ramp mashed with 5 gallons water for 90 minutes. Sparged with 4.5 gallons water. Boiled for 90 minutes.

jvlpdillon

bottled 1/30/13

2013-02-04 4:56pm

fermented at ambient temp of 55F. Stuck at 1.016 after 10 days . Warmed to 70F. dropped to 1.010 after 5 more days. bottled at 1/30/13

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