English Brown (All Grain) 5 US gallons

English Brown
(All Grain) 5 US gallons

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This Homebrew Recipe was added by Aidan on July 06, 1997 at 11:45:04:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: WYeast 1028 London
Yeast Starter: 1000 ml 2nd generation
Batch Size: 5 US gallons
Original Gravity: 1.050
Final Gravity: 1.015
Alcohol Content: 5.4% %
Total Grains: ca. 9.5
Color:
Extract Efficiency: 75% %
Hop IBU's: 25
Boiling Time: 90
Primary Fermentation: 3 days at ca. 68
Secondary Fermentation: 21 days at ca. 68
Additional Fermentation:

Grain Bill:

6 lbs pale ale M&F
1 lb Munich DC
8 ozs 30 crystal MF
8 ozs 60 crystal MF
6 ozs dextrine
4 ozs 120 crystal
4 ozs aromatic DC
4 ozs Special B DC
3 ozs roasted barley MF
1 oz chocolate MF

Hop Bill:

1 oz Fuggles pellets 5.5% for 60 minutes
1/4 oz the same for 10 minutes
1/4 oz of the same at finish

Mash Schedule:

Mash with ca. 10 qts water to stabilize a 155 for 60 minutes. Iodine test negative for starch. Mash-out at 170 for 15 minutes. Mash pH between 5-5.5. No water treatment. Sparge with 170 water to a gravity of 1.008.

Brewers Notes:

Added 1 Tbsp rehydrated Irish moss for last 15 minutes. Boiled 30 minutes before first hop addition. Boiled first quart of sparge runnings to a thick syrup in small pan and added back to main boil, gives that nice caramelly flavor, melanoidons everywhere. For a real winner add two bottles of Noirot hazelnut extract at bottling. this beer won the AHA regional 1st round competition for specialty classic styles with the hazelnut