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niquejim

Burrowing Owl Brewery
HBT Supporter
Joined
Jul 9, 2007
Messages
2,370
Reaction score
62
Location
Cape Coral Florida
Recipe Type
All Grain
Yeast
WLP002
Yeast Starter
1gal
Batch Size (Gallons)
5
Original Gravity
1.057
Final Gravity
1.014
Boiling Time (Minutes)
60
IBU
51
Color
10
Primary Fermentation (# of Days & Temp)
10@62
Secondary Fermentation (# of Days & Temp)
14@55
Not quite Fullers but close
04C. Bitter And English Pale Ale, Strong Bitter / English Pale Ale

OG 1.057
FG 1.014
IBU 51
ABV 5.5 %
SRM 10

Specifics
Boil Volume 6.5 gallons
Batch Size 5 gallons
Yeast 75% AA

Style Comparison
Low High
OG 1.046 1.057 1.065
FG 1.011 1.014 1.020
IBU 30 51 65
SRM 6 10 14
ABV 4.4 5.5 6.2



Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
90.8 % 9.12 British Two-row Pale 52.0 4.6
5.0 % 0.50 Flaked Corn 3.0 0.1
3.5 % 0.35 British Crystal 50-60L 1.8 3.9
0.7 % 0.07 Black Patent 0.3 7.0
10.04 57.1

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
37.5 % 0.75 Chinook Pellet 12.0 9.0 60 0.268 36.1( Use Target if you have it)
25.0 % 0.50 Challenger Pellet 7.5 3.8 30 0.206 11.6
12.5 % 0.25 East Kent Goldings Pellet 5.5 1.4 20 0.162 3.3
12.5 % 0.25 East Kent Goldings Pellet 5.5 1.4 0 0.000 0.0
12.5 % 0.25 East Kent Goldings Pellet 5.5 1.4 DH 0.000 0.0
2.00 51.1


Mash @ 153 60minutes

Black Patent is for color only 1oz for 5 gal
 
I made one small change to this recipe. I replaced the 1 oz of black patent with 8 oz of homemade caramel. ( 8oz of sugar in a foil pan into a 350f oven until it melts)
I bottled this today and I drank 2 bottles while I was filling the rest. Even flat and 60f it was the best I've made.:rockin:
 
Fullers is more like 35, but I like a bit more bitter

If you do it DO NOT overcook the caramel. If it goes beyond reddish-brown into the brownish-black color range it will impart a burnt taste to the beer
 
I made this with the brewers carmel instead of the black patent and I mashed thickish at 1qt/lb and at 151F for 60 and man... it came out so nice, an incredible mellow finish, like silk... beautiful color - the carmelizing was not easy... I decided 'The Joy Of Cooking' method was the way to go and it was not! I'm guessing that baking it would be better... I still got a nice product of carmelized sugar but it was very hard to do it like I did, stove top.

I will be making this again and again... thanks for the recipe and ideas!

:mug:
 
OK folks. I am brewing something with hints from this recipe and decided to caramelize my own sugar as suggested. Thought I would add some tips

- If you think you're going to do this at 350 degrees in the oven, get out a good book, cause you'll be there all day. 425-450 degrees minimum.
- don't pre-heat the oven, the edges of your sugar may burn quickly
- level out the sugar as much as possible. I put a pound of sugar in a foil "boat" on a thick cookie sheet with silpat layer, on a pizza stone, in a high end convection oven...
- Rotate the pan a couple of times to evenly heat
- stir with a temp tolerant spatula (silicone)
- once it cures, you can cut off (or break off) and burnt edges outside of your color range preference.

I started with 16 ounces, ended up with 14.4 ounces. Good enough for me, but if you are worried about hitting your recipe dead on, I would use more sugar than you need and then you can back-adjust after you have caramelized accordingly.
 

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