Kettelvinr "Kettel Friend" Brown Ale (AG)

9 lbs. Maris Otter Malt
0.5 lb. Crystal 80L US (crushed)
0.5 lb. chocolate malt US(crushed)
0.5 lb. Cara-Pils Dextrin Malt
.75 oz. Cluster hop pellets (8% alpha acid) for 60 min. Bittering
0.25 oz. Target hop pellets (10% alpha acid) for 30 min. Flavor
0.5 oz. Hallertauer hop pellets (3 % alpha acid), for 2 min. Aroma
1/2 tsp. Irish moss @15 mins
¾ cup corn sugar for priming

Step by Step:
Mash In-3.28 gals @ 171 degrees for Mash Temp of 158 for 60 mins

Draw off 1st runnings to brew kettle. Don’t forget to recirc.

Sparge-5.69 gals @ 168 degrees.

Draw off 2nd runnings to brew kettle. Don’t forget to recirc.

Gravity sample

Start 90 min boil.
@ 30 mins. Add Cluster hops
@ 60 mins Add Target Hops
@ 75 mins Add Irish Moss and chiller
@ 88 mins Add Hallertauer Hops
@ 90 mins Flame out

Start chiller and whirlpool. NO SPLASHING!!!!!!!

Cool to 90 degrees. Drain to fermenter (you should have 5.5 gallons). SPLASH all you want.

Gravity sample

Pitch yeast at 75 degrees


Ferment with an airlock in the primary fermenter, and move to a secondary fermenter when the foam subsides. Bottle when the beer is flat, still, and clearing. Prime and bottle as normal. The beer will be good in three weeks and at its best in three months.

Bottled this last night and tried a sample. This is showing a great deal of promise.
3-6 weeks and this should come around nicely.

Well I gave into temptation and had a sample. My brother was a bartender for 20 years and a true beer snob, His words were, "GODDA**, thats good."

It's only 2 weeks in the bottle and is very close to Newcastle.

This one's a keeper.

Hey BadKarma,

Any updated tasting notes for this????

I am planning a brew over the Holidays.... and considering this one!

Thanks!

I apologize folks, I've had real life issues and have been away for awhile.

This brew really does improve with age. The last of this was sacrificed on New Years Eve and got compliments from everyone who tried it. It ended up smoothing out to a very silky, malty balanced sweetness. The hops were just right, just enough to hit you on the back of your tongue, but not get in the way of the malt.

FYI, this turned out to have a bit more alcohol than planned, about 7%, but was hidden very well. When I bottled this, I conditioned it in the fridge.

This was my very first all mine recipe. I'm very proud of it.

Let me know how it turns out for you.

I wish I would have seen this thread. I did a 2.5 gallon Porter recipe that has the exact same proportion of ingredients (did extract with light DME) as this recipe just cut in half. Well needless to say my porter now tastes like Newcastle at bottling. So yeah, in a weird way I have tried this recipe out and it's good!