UK Brunette

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Golddiggie

Well-Known Member
Joined
Dec 14, 2010
Messages
13,768
Reaction score
1,914
Location
Living free in the 603
Recipe Type
All Grain
Yeast
Wyeast 1335 British Ale II
Batch Size (Gallons)
5.00
Original Gravity
1.059
Final Gravity
1.014
Boiling Time (Minutes)
60
IBU
31.2
Color
17.7
Primary Fermentation (# of Days & Temp)
38 @ 65F
Tasting Notes
Toffee notes, along with some biscuit, and hints of caramel. Very good.
Ingredients:
------------
Amt Name Type # %/IBU
10# Pale Malt (2 Row) UK Bairds (2.9 SRM) 82.5 %
1# British Crystal Malt II (65.0 SRM) 8.2 %
12.0 oz British Dark Crystal Malt II (120.0 SRM) 6.2 %
6.0 oz Victory Malt (25.0 SRM) 3.1 %
0.75 oz Northdown [9.60 %] - Boil 60.0 min 26.5 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 15.0 4.6 IBUs
0.25 oz Goldings, East Kent [5.00 %] - Boil 1.0 0.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
1.0 pkg British Ale II (Wyeast Labs #1335)


Mash Schedule: Single Infusion, No Mash Out
Total Grain Weight: 12 lbs 2.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18qt of water at 166.9 F 152.0 F 75 min
Sparge 3.5 gallons at 168F for 15 minutes

Notes:
------
5 gallons into primary, left about 1qt in kettle.

Bottled 5/15/11
Carbonate with 3oz of sugar, bottling 4.5 gallons aiming for 2.3 CO2 volumes

For re-brew will use the mash in/mash out process to achieve better results, or better use of the grain.

Designed this brew to be a fusion of both northern and southern English brown ales. Very pleased with the results of this batch. Good carbonation in the glass for each bottle opened so far. This one is on my 'rebrew' list already. Looking forward to kegging part of that batch.
 
I have another version of this that I've brewed using different hop schedule, and altered grist (it's in my recipe list here), that also came out great. Just keep in mind that you want to aim for the IBU and OG (to maintain IBU:GU relationship). Adjust hop additions according to AA%.
 
So you like the other english brown ale in your recipe database over this one? I am trying this one since it has hints of toffee and caramel and that sounds delicious. My LHBS did not have dark crystal malt 120 only 150, so I scaled that back to 9oz.
 
The British crystal malt II will.

I like both recipes. I just like to tweak them from one brewing to another in order to see how it will impact the end result. Once I get a recipe nailed I can then brew it as often as I like with the same results. :D
 
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