Wort Chiller Hell Brown Ale

Posted Oct 21st 2008 | By:

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So after buying one kit and making it, I decided that it was time to delv into the world of "my own" recipes. "My own" because what I do is google recipes for the style I want to make, get a general consesus of what ingredients are involved, and then play around with Beersmith until I get the numbers where I want them (and within the style guidelines). The next step up the evolutionary ladder will be to damn the style guidlines and make small batches (in the good ole Mr. Beer fermenter) of what I think would taste good, then scale up the good ones. Until then, my first attempt at "my own" recipe: 48.00 oz Light Dry Extract Dry Extract 40.42 % 52.75 oz Amber Liquid Extract Extract 44.42 % 6.00 oz Caramel/Crystal Malt - 40L Grain 5.05 % 6.00 oz Chocolate Malt Grain 5.05 % 6.00 oz Victory Malt Grain 5.05 % 1.25 oz Fuggles [4.50 %] (60 min) Hops 20.3 IBU 0.50 oz Goldings, East Kent [5.00 %] (15 min) Hops 4.5 IBU 1 Pkgs Ringwood Ale (Wyeast Labs #1187) Estimated OG: 1.051 GOT 1.053 Estimated FG: 1.015 GOT 1.014 This puppy has been in the fermenter for three weeks (as of tomorrow). She'll go into the bottle when my priming sugar arrives from Midwest on Thursday. I took the FG reading on Sunday and of course had to drink my sample. Holy ape****, man did this stuff taste yummy! My only concern was the super-thin white film on the top of the beer. A quick search on here kept me from starting an "is my beer ruined?" thread. Well that, and the fact that the sample was so damn yummy. Oh, I almost forgot to mention the fact that as my brewbuddy and I were chilling the wort with the IC, the input hose literally came off of the chiller. It snaked around the driveway like one of those toys we put on the end of the garden hose when we were kids. So far, it's been nice to have incidents happen during the brewing process. It makes naming the beer much easier. Up next: Dontknowwhatsgoingtohappenyet Irish Red Ale

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