Extract - Bastet Brown Ale

carbon111 · 08-16-2009, 07:57 AM

Recipe Type: Extract
Yeast: Nottingham
Yeast Starter: n/a
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.015
IBU: 28.2
Boiling Time (Minutes): 60
Color: 23 SRM
Primary Fermentation (# of Days & Temp): 31
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): n/a
Tasting Notes: Delish! Smokey with great mouthfeel...good hop backbone.

5 lbs Briess Dark DME
8 oz Brer Rabbit Molasses
8 oz Crystal 60L
5 oz Crystal 90L
4 oz Biscuit Malt
2 oz Black Patent

2 oz Yakima Goldings (4.2 AA ) - 60 minutes
1.5 oz Cascade (5.4 AA) - 15 minutes

Whirlfloc Tab added at 15 minutes

Steep grains for 30 minutes at 156 F. Hops are pellet hops. Use Nottingham or US-05.

This one gets ***rave*** reviews.

SWMBO and all my friends love it.

Cheers!

SteveM · 01-31-2010, 12:10 AM

Thanks - this looks like just what I need - I will try this recipe soon.

mburlison · 07-07-2010, 12:45 AM

I know I'm doing a bit of ressurecting here, but I just wanted to be clear on part of this recipe. You threw the molasses in along with the malt during boil right? Have you made any personal changes to this recipe recently that you can recommend. I hope to get this going tonight or tomorrow. Thanks!

carbon111 · 07-16-2010, 09:04 PM

I now have moved to a partial mash Brown Ale that uses brown malt instead of molasses:
http://hopville.com/recipe/120855/american-brown-ale-recipes/carbons-basic-brown

...folks like it a lot better.