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Old 01-11-2012, 01:50 PM   #1
Oct 2011
Wilmington, DE
Posts: 85

Recipe Type: All Grain   
Yeast: S-04   
Yeast Starter: none   
Batch Size (Gallons): 5.25   
Original Gravity: 1.049   
Final Gravity: 1.010   
IBU: 29.6   
Boiling Time (Minutes): 60   
Color: 15.5   
Primary Fermentation (# of Days & Temp): 9 days @65   
Secondary Fermentation (# of Days & Temp): 9 days @40   
Tasting Notes: Rich Brown ale taste with a smokey flavor that hits your nose every few sips   

Amt Name Type # %/IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.0 %
2 lbs Smoked Malt(rauchmalt) (9.0 SRM) Grain 2 20.0 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 5.0 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 2.5 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.5 %

Mashed at 152F for 60 Min, then batch sparged

0.50 oz Target [11.00 %] - Boil 45.0 min Hop 6 19.8 IBUs
0.26 tsp Irish Moss (Boil 15.0 mins) Fining 7 -
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 8 9.7 IBUs

So I originally tried to make this recipe to imitate Upper Canada Dark, a beer my family used to drink on outings to Ontario, but it eventually just took on an identity of its own. The first iteration had double the chocolate malt and half the smoked malt and it came out too dark with more of a porter taste and very little smoke flavor. So I cut back on the Chocolate and went all out with the smoked and ended up with this delicious little creation. The end result is a stereotypical NE brown ale flavor, color and body with a sneaky smoke flavor and aroma that catches you off guard every now and then. Very quaffable, I will definitely make this again. Now I just wish I took a pic before we blasted through the keg between christmas and NY

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