Recipe Type: All Grain
Yeast: Wyeast #1318
Yeast Starter: 2L on stir plate
Batch Size (Gallons): 5.5
Original Gravity: 1.058
Final Gravity: 1.020
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 27 days at 65-70F
Tasting Notes: Damned good. Roasty, caramel/toffee flavors blending into something wonderful.
10# Pale Malt (2 Row) UK Thomas Faucet Golden Promise
1.5# British Crystal Malt II (65 SRM)
1# British Dark Crystal Malt I (85 SRM)
1# Honey Malt (25 SRM)
1oz East Kent Goldings (5.00% AA) 15 minutes
1oz East Kent Goldings (5.00% AA) 10 minutes
1oz East Kent Goldings (5.00% AA) 5 minutes
.5oz Fuggles (4.00% AA) 5 minutes
1.5oz East Kent Goldings (5.00% AA) 0 minutes
Mash at 150F for 75 minutes with 20qt water (1.5qt/#)
Sparge to hit pre-boil volume for your system.
Once fermentation is complete, allow to mature before bottling/kegging. I kegged this batch, carbonating to about 2.3 CO2 volumes. Excellent head retention, for the entire pint (~1/8" thick once it's settled after the pour). Longer time on the yeast (primary) lends it to have a very smooth character. Not overly sweet, with good hop flavors too. Not much bitterness on the back end, but balanced so it's not too sweet.
This was my first experiment with hop bursting. Not sure if I'll do it again or not.
I consider this more of an English cream ale than a brown ale, but it probably falls best into the brown ale category. A bit bigger than a mild, since it's at 5.1% ABV.
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
K2: Epic mead
On Deck: Caramel Ale
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine