Description
This is a Recipe created by bythemashtungmail-com
Ingredients Included
Crisp Pale Ale Malt (3500 grams)
Thomas Fawcett – Pale Crystal Malt (400 grams)
Thomas Fawcett – Pale Chocolate Malt (250 grams)
SIMPSONS MALT GOLDEN NAKED OATS® (250 grams)
Crisp Pale Wheat Malt (250 grams)
Columbus BBC Pellets (100 grams)
Cascade BBC Pellets (100 grams)
WLP001 Californian Ale Yeast (1 packs)
Method
Beer Style (main): American Ales
Beer Style (sub): American-Style Brown Ale
Batch Size: 22L
Original Gravity: 1046
Final Gravity: 1010
ABV %: 4.7
IBU: 24.8
THE MASH
Temperature °C: 66.7
Length (mins): 60
Out temp °C:
Out time (mins):
THE BOIL
Boil time (mins): 60
Additions and timing:
Add 10g of BBC Columbus hops at the start of the boil for 60 minutes. At flameout add 40g BBC Columbus and 40g BBC Cascade hops.
Secondary additions and timing:
Dry hop with 50g BBC Columbus and 40g BBC Cascade, lasting for 24 hours before crash cooling.
Yeast: WLP001 California Ale Yeast
Fermentation temperature/steps: Ferment at 18 degrees C
Comments:
We brew and discuss this recipe in episode 21 of By The Mash Tun podcast. Find it here.
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