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-   -   Extract English Brown Ale (http://www.homebrewtalk.com/f67/extract-english-brown-ale-27601/)

Yooper 04-16-2007 11:27 PM

Extract English Brown Ale
 
3.3 LBS Amber LME
2 LBS Amber DME
8 oz Crystal 60L (crushed)

1 oz Williamette (60 minutes)
1/2 oz Williamette (5 minutes)

Pour two gallons water into brewpot and bring to approx 155 degrees. Steep grains (in a grain bag) 20 minutes, dunking grains like a tea bag. Remove grains and allow to drain without squeezing when finished. Discard the grains.

Heat the brewpot to boiling. Remove from heat and add malt extract. Stir until dissolved. Bring back to a boil and add bittering hops. Boil 55 minutes, then add finishing hops. Boil 5 minutes. Remove from heat and cool rapidly to 70 degrees by using a wort chiller or an ice bath. When cool, put contents into a large fermenter. Fill with cool water until the 5 gallon mark is reached. Using a hydrometer, take an og reading. Sprinkle the yeast in, stir, and secure the lid and airlock. Keep at 68 degrees, if possible.

Bottle after at least two weeks, and a f.g. of 1.012 or less, or rack to a secondary. Bottle with 5 ounces priming sugar.

mr_clean 09-22-2009 01:00 AM

What makes it brown?

Yooper 09-22-2009 01:21 AM

The amber LME and the amber DME get quite dark, but it's not as dark as a porter. It's darker than Newcastle, but not black.

T-rags 10-11-2009 12:11 AM

any particular extract? Why the mix of Liquid and Dried?

Yooper 10-11-2009 12:25 AM

The mix is because of the weights. It's easy to get LME in 3.3 pound cans. But it's not enough for the recipe, and 6.6 pounds is too much. You can mix and match extract, but I didn't want to buy a whole can is only use 3/4 of it.

The recipe uses amber malt extract, any brand is fine.

T-rags 10-11-2009 02:04 AM

Thanks. What kind of ABV do you get?

Yooper 10-11-2009 05:03 AM

Quote:

Originally Posted by T-rags (Post 1601739)
Thanks. What kind of ABV do you get?

I had an OG of 1.042, and a FG of 1.010, so it was right around 4.1% ABV.

robertus 11-14-2012 11:47 PM

Quote:

Originally Posted by Yooper (Post 1601943)
I had an OG of 1.042, and a FG of 1.010, so it was right around 4.1% ABV.

Brewed up a batch of this last week, but used WLP005 British Ale yeast. Left it at room temperature (~65-67), didn't bother with the swamp cooler. Took a reading an hour or so ago, and I hit these OG and FG numbers exactly. Plan on bottling it over Thanksgiving weekend.

Looks a little paler than I was expecting, but tasted pretty good. Should be an easy drinker.

ryno1ryno 12-15-2012 09:28 PM

Interesting... you said don't squeeze the grain. I heard this before.

I squeezed mine through the strainer 'thinking I was getting the last bit of amber malt'... so why not? Could squeezing the grains cause astringency?

skitter 12-19-2013 12:35 AM

I think this one gets a big fat NEXT stamp on it as my next batch attempt. 1/2 batch would be:

3lbs Amber LME
4oz Crystal 60L

1/2oz Willamette
1/4oz Willamette

Right?


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