KopyKat
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Essex Ale
- Yeast Starter
- 2000 ML
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.046
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 70
- IBU
- 20.7
- Color
- 15 ARM
- Primary Fermentation (# of Days & Temp)
- 10 at 68 degrees
- Secondary Fermentation (# of Days & Temp)
- None
- Tasting Notes
- Marvelous! My brother and I like it. We hope you do.
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Recipe: Two Brothers Brown Ale
Brewer: Jerry Pritchett
Asst Brewer: Corey Martin
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.50 gal
Estimated OG: 1.046 SG
Estimated Color: 15.5 SRM
Estimated IBU: 20.7 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 87.71 %
6.0 oz Biscuit Malt (23.0 SRM) Grain 4.00 %
4.0 oz Black Barley (Stout) (500.0 SRM) Grain 2.66 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2.66 %
4.0 oz Caramel/Crystal Malt - 90L (90.0 SRM) Grain 2.66 %
0.5 oz Peat Smoked Malt (2.8 SRM) Grain 0.32 %
0.50 oz Fuggles [4.50 %] (60 min) Hops 6.9 IBU
0.50 oz Williamette [4.50 %] (60 min) Hops 6.9 IBU
1.00 oz Goldings, East Kent [6.20 %] (15 min) Hops 6.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Essex Ale Yeast WLP o22
Mash Schedule: My Batch Mash - Medium Body
Total Grain Weight: 9.41 lb
----------------------------
My Batch Mash - Medium Body
Step Time Name Description Step Temp
45 min Mash In Add 3.50 gal/169.4 F=154.0 F
5 min Mash Out Add 1.30 gal/209.0 F=167.0 F
10 min Recirculate/Sparge Add 0.00 gal/155.0 F=155.0 F
0 min Mash In Add 3.60 gal/188.2 F=168.0 F
10 min Recirculate/Sparge Add 0.00 gal
I first brewed this a couple of years ago and loved it. A recipe I got from Cory Martin, the president (primary fermenter) of our Homebrew Club.
I am usually not that big on brown ales but this one is exceptional. Very complex flavors and at a little over 4% ABV it is very quaffable. After a summer of pale ales, this was a very refreshing change.
Recipe: Two Brothers Brown Ale
Brewer: Jerry Pritchett
Asst Brewer: Corey Martin
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.50 gal
Estimated OG: 1.046 SG
Estimated Color: 15.5 SRM
Estimated IBU: 20.7 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 87.71 %
6.0 oz Biscuit Malt (23.0 SRM) Grain 4.00 %
4.0 oz Black Barley (Stout) (500.0 SRM) Grain 2.66 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2.66 %
4.0 oz Caramel/Crystal Malt - 90L (90.0 SRM) Grain 2.66 %
0.5 oz Peat Smoked Malt (2.8 SRM) Grain 0.32 %
0.50 oz Fuggles [4.50 %] (60 min) Hops 6.9 IBU
0.50 oz Williamette [4.50 %] (60 min) Hops 6.9 IBU
1.00 oz Goldings, East Kent [6.20 %] (15 min) Hops 6.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Essex Ale Yeast WLP o22
Mash Schedule: My Batch Mash - Medium Body
Total Grain Weight: 9.41 lb
----------------------------
My Batch Mash - Medium Body
Step Time Name Description Step Temp
45 min Mash In Add 3.50 gal/169.4 F=154.0 F
5 min Mash Out Add 1.30 gal/209.0 F=167.0 F
10 min Recirculate/Sparge Add 0.00 gal/155.0 F=155.0 F
0 min Mash In Add 3.60 gal/188.2 F=168.0 F
10 min Recirculate/Sparge Add 0.00 gal
I first brewed this a couple of years ago and loved it. A recipe I got from Cory Martin, the president (primary fermenter) of our Homebrew Club.
I am usually not that big on brown ales but this one is exceptional. Very complex flavors and at a little over 4% ABV it is very quaffable. After a summer of pale ales, this was a very refreshing change.
