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Old 06-12-2011, 03:16 AM   #1
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Default All-Grain - UK Brunette

Recipe Type: All Grain
Yeast: Wyeast 1335 British Ale II
Batch Size (Gallons): 5.00
Original Gravity: 1.059
Final Gravity: 1.014
IBU: 31.2
Boiling Time (Minutes): 60
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.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 11-01-2012, 03:57 PM   #2
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Going to try this on Saturday!
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Old 11-01-2012, 04:05 PM   #3
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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%.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 11-02-2012, 12:08 PM   #4
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Im not seeing a link to the other recipe?

edit: found it thanks
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Old 11-02-2012, 12:24 PM   #5
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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.
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Old 11-02-2012, 12:38 PM   #6
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what accentuates the caramel/toffee flavors?
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Old 11-02-2012, 01:02 PM   #7
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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.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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