Benny Hill Southern Brown

Extract Recipe

Submitted By: davecu (Shared)
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Brewer: Dave Cuthbert
Batch Size: 5.00 galStyle: Southern English Brown Ale (11B)
Boil Size: 3.00 galStyle Guide: BJCP 2008
Color: 26.3 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 13.2 IBUsBoil Time: 30 min
Est OG: 1.045 (11.2° P)
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Single Stage
ABV: 4.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1
8.00 oz Chocolate Malt (350.0 SRM) Grain 2
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 3
1 lbs Light Dry Extract (8.0 SRM) Dry Extract 4
0.50 oz Fuggles [4.5%] - Boil 30 min Hops 5
0.50 oz Hallertauer [4.8%] - Boil 30 min Hops 6
4 lbs Light Dry Extract [Boil for 15 min] (8.0 SRM) Dry Extract 7
1 pkgs British Ale (White Labs #WLP005) Yeast 8

Taste Notes

Absolutely delicious, clean, with chocolate flavor. Make this one again. Entered in the 2012 Beehive Brewoff and won 1st place in Brown Ales. Judges notes category 11B, Souther English Brown: Dave Cole, Proefessional Brewer, Epic Brewing Aroma 11/12: Very nice noise, caramel malt & dark fruites slow nicely. Appearance 3/3: Nice dark, dark mahogany color, Nice head retention. Flavor 17/20: Sweet dark malts dominate, dark fruits. Very nice. Maybe a touch too much toasty for style but like it. Mouthfeel 5/5: Creamy rick, good card, smooth. Overall Impression 8/10: Very nice beer! Creamy sweet but balanced. Total 44/50. Chris Thackeray BJCP Mead Judge Aroma 9/12: Good aromas per style, moderately fruity and malt. Appearance 3/3: Color is per style, Clarity is good, Head retention is nice. Flavor 16/20: Malty flavor throughout. Malt/hop levels are to style. Mouthfeel 5/5: Great body, and great carbonation. Overall Impression 8/10: I love your beer. The color, aromas, flavors are perfet to 'southern english brown' styles. Tasts great. Total 41/50.

Notes

labeled #3 Malt extract is Muntons. Fermented with the house set to 73 deg. My recommendations for the future: Ferment a bit cooler Use a yeast starter Reduce black patent from 4 oz to 2 or 3 oz Condition with 1 cup DME