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Old 06-18-2010, 10:57 AM   #1
Feb 2010
Grayling, MI
Posts: 299
Liked 1 Times on 1 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1272   
Yeast Starter: 1L   
Batch Size (Gallons): 5.25   
Original Gravity: 1.053   
Final Gravity: 1.013   
IBU: 75   
Boiling Time (Minutes): 60   
Color: 21L   
Primary Fermentation (# of Days & Temp): 7 @ 65   
Additional Fermentation: 4 days cold crashed   
Secondary Fermentation (# of Days & Temp): Dry hop at tail end of primary fermentation for 7 to 10 days   
Tasting Notes: Familiar brown ale malt character, with nice aroma and IPA style bittering.   

5.25 gallons
70% efficiency
Color: 21L
IBU 75
1.053 OG
1.013 FG

Grain Bill:
8.5lbs Pale Ale/Maris Otter
1.5lbs Crystal 60L
.5lb CaraPils
.375lb Chocolate malt

Mash at 154, 1 hour.

1.25oz Warrior (60 min)
1oz Glacier (15 min)
1oz Glacier (5 min)
2oz Glacier (Dry hop)

Wyeast 1272, 62-68 degrees.
Dry hop a day or so before hitting FG for 7 days.
Cold crash for four days.

Tasting notes:
Turned out real nice. Underlying taste of Newcastle brown with an upfront bittering and mellow bitter finish.

Next time I brew this, I'll kick the dryhop up a bit for stronger aroma, and may even switch out the Glacier hops for something with a bit different flavor profile.

On tap:
My best IPA
Paddlers Pale Ale

On Deck:
3% Summer Session IPA
SNPA inspired pale ale.

Brewing this week:
Irish Red.

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Old 12-20-2011, 11:59 PM   #2
Dec 2011
Miami, Florida
Posts: 29

After I finish this stout that i'm brewing, I am going to brew an India Brown Ale. I'm basically using the recipe of a Newcastle, with the same hops as the Stone IPA. I'm using Magnum and Centennial hops. My brew however will be brewed with extract..i'm not ready for the all grain brewing quite yet.

Any recommendations for before I brew???

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