Amount | Fermentable | % |
---|---|---|
16.00 pounds | British Maris Otter Pale Malt | 85.9% |
0.88 pounds | Crystal Malt 40L | 4.7% |
0.50 pounds | American Special Roast | 2.7% |
0.50 pounds | British Pale Chocolate Thomas Fawcett and Sons | 2.7% |
0.25 pounds | Belgian Special B Malt | 1.3% |
0.25 pounds | German CaraMunich Malt I | 1.3% |
0.25 pounds | Belgian Caravienne Malt | 1.3% |
18.63 pounds | Total Fermentable Weight | 100% |
Amount | Hop | Time | Use | Form | AA | |
---|---|---|---|---|---|---|
2.25 ounces | Challenger | 60 minutes | Boil | Leaf | 5.2% | |
1.25 ounces | Williamette | 5 minutes | Aroma | Pellets | 4.5% | |
3.50 ounces | Total Hop Weight |
Amount | Non-Fermentable | Type | Use | Time |
---|---|---|---|---|
1/8 tsp. | Super Moss | Fining | Boil | 15 minutes |
4 grams | Gypsum (Calcium Sulfate) | Water Agent | Mash | 90 minutes |
Name | Lab/Manufacturer | Product ID | Form |
---|---|---|---|
Dry English Ale | White Labs | WLP007 | Liquid |
# | Name | Time | Temp. | |
---|---|---|---|---|
1 | Infusion | Infusion | 60 minutes | 152° F |
It's been nearly five years since I brewed a brown ale. This one was brewed to be, essentially, a 10 gallon starter for the ImpyNut Brown club barrel brew, the second recipe of my making the Rock Hoppers have chosen to brew to age in a barrel - this time in one that once aged some pinot noire.