British Brown Ale Northern English Brown

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Beerthoven

Well-Known Member
Joined
May 4, 2007
Messages
2,173
Reaction score
40
Location
Cary, NC
Recipe Type
All Grain
Yeast
Wyeast 1728 Scottish Ale
Batch Size (Gallons)
5.5
Original Gravity
1.050
Final Gravity
1.012
Boiling Time (Minutes)
70
IBU
27
Color
15
Primary Fermentation (# of Days & Temp)
21 days, 60-62 degrees
Secondary Fermentation (# of Days & Temp)
Optional
Tasting Notes
Has a subtle but unmistakable flavor and aroma of pipe tobacco
Muntons Maris Otter, 80%
Crisp brown malt 65L, 8%
Briess crystal 40L, 8%
Simpsons coffee malt 150L, 4%

Mash at 152 for 45 minutes, mash-out at 168 for 15 minutes.

Pilgrim (9.1% AA), 0.78 ounces for 60 minutes

Ferment with Wyeast 1728 Scottish Ale at 60-62 degrees for 3 weeks, then keg.

It's a nice, simple recipe. I would not add any late hops, which I think would obscure the tobacco flavor and aroma.
 
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