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Old 07-29-2011, 01:58 PM   #1
mthelm85
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Apr 2011
Yakima, WA
Posts: 179
Liked 3 Times on 3 Posts


Recipe Type: All Grain   
Yeast: Wyeast 1335 British Ale II   
Yeast Starter: Needs 153 billion cells   
Additional Yeast or Yeast Starter: N/A   
Batch Size (Gallons): 5   
Original Gravity: 1.043   
Final Gravity: 1.011   
IBU: 30 (BU:GU = .54)   
Boiling Time (Minutes): 60   
Color: 17 SRM   
Primary Fermentation (# of Days & Temp): 2 weeks @ 63 - 75   
Additional Fermentation: N/A   
Secondary Fermentation (# of Days & Temp): N/A   
Tasting Notes: Classic Northern English Brown Ale. Tasty and ready to drink in 3 - 4 weeks (bottled)   

All of my ingredients come from Northern Brewer:

Malts:

6 lbs. Marris Otter
1 lb. Simpson's Medium Crystal
1/4 lb. Simpson's Chocolate

Hops:

1.5 oz. E.K. Goldings (4.75% AA) 60 mins.
.25 oz. E.K. Goldings (4.75% AA) 10 mins.

Mash at 153 for 60 minutes.

For this beer you should start your fermentation temperature around 65 and then, after the krausen has fallen off, bump it up to about 70 in increments to ensure it finishes attenuating within the 2 week time frame (shouldn't be a problem with this yeast). You may decide to ferment a little bit warmer as a faint hint of esters is acceptable in this style and the range max is 75. Personally, I like them to be almost unnoticeable in a brown ale.

After 2 weeks in primary, it should be ready to bottle and as soon as it's carbonated it should be a good, clean, crisp Northern English Brown Ale. Go Man U!

IMPORTANT: OG is based on 80% efficiency. 75% will get you an OG of about 1.041 which is still within the accepted range for this style.

 
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Old 08-08-2011, 03:33 AM   #2
AB-Brew
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Aug 2011
Matamoras, Pennsylvania
Posts: 40

With what yeast?

 
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Old 08-08-2011, 01:20 PM   #3
mthelm85
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Apr 2011
Yakima, WA
Posts: 179
Liked 3 Times on 3 Posts


Quote:
Originally Posted by AB-Brew View Post
With what yeast?
Wyeast 1335 British Ale II

 
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Old 05-14-2013, 03:05 AM   #4
annenbob
 
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Aug 2012
Conway, NH
Posts: 2


Do you start with 2.25 gal of strike water at 173 F, then sparge with 5 gallons at 175F ?

 
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Old 05-17-2013, 05:36 PM   #5
bellmtbbq
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Aug 2012
Pennington, NJ
Posts: 564
Liked 31 Times on 28 Posts


I'm going to brew this but at 70% efficiency to have a nice dark mild.
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