Southern English Brown

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carnevoodoo

Well-Known Member
Joined
May 17, 2007
Messages
4,258
Reaction score
25
Location
San Diego, CA
Recipe Type
All Grain
Yeast
WLP004 Irish Ale
Yeast Starter
One quart slurry from a previous cake
Batch Size (Gallons)
5.5
Original Gravity
1.049
Final Gravity
1.013
Boiling Time (Minutes)
90
IBU
14.9
Color
27 SRM
Primary Fermentation (# of Days & Temp)
21
Tasting Notes
Scored a 40, and a first place at the San Diego County Fair Homebrew Competition
Efficiency on this batch was 80% This is based on Jamil's recipe. I used Irish Ale yeast because I had it laying around. I would think that this would do well with English or even Cali yeast. The profile is very neutral. Fermented at 64 degrees.

7 pounds pale - Great Western Two Row
.75 lb 80L
.75 lb 120L
.25 Biscuit
.25 Carafa II
.25 Caramunich
.25 Chocolate (American)

.85 oz US Goldings for 60 minutes. 5% alpha acid, I believe.

Mashed at 154 for 60 minutes. I just go the standard 1.25 quarts per pound. Batch sparge split into two equal volumes. Pretty straightforward.
 
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