Quote:
Originally Posted by TimT
This is a nice Brown Ale, in the vein of Newcastle.. I've never tried Dutch Brown Ale..
2-1/4 # Pale Malt
1/4# Wheat Malt
1/4# Roasted Barley
1/4# 80* Crystal Malt
Mash this for 1 hour @ 150 in a gallon of water..sparge after an hour with another gallon of water @ 172 adjust volume of water in kettle to 5-1/2 gal..
Add
1/4# Brown Sugar
2-1/2# Light DME
Start your boil
Add 1 oz. Fuggles at boil...and another 1 oz fuggles at 45 minutes
Boil for 1-1/2 hours... add Irish Moss
Chill wort, and pitch yeast.. Wyeast 1028 is good. 1084 works well also
Ferment for a week between 65-75 deg.. transfer to secondary for as long as you like... the longer it sits in secondary the clearer the beer will be..
Bottle
Enjoy
Burp
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Thanks again. I'll be a cooking this one up this evening. I'm substituting White Labs London Ale Yeast because my homebrew shop didn't have the 1028 or 1084 Wyeast. I'm also using Light LME. The grain bag smells fantastic.
I also bought a really cool little butane fired burner to try. I move up from a 16qt to 20qt pot and figured this would help get the water up to temp a little better than my cooktop stove. This is a really neat little setup for the partial grain setups or smaller (5 gallons or less) kettles.
