Rounders Brown Ale (Extract)

Extract Recipe

Submitted By: BleacherBrewing (Shared)
Members can download and share recipes

Brewer: Jason Chalifour
Batch Size: 5.00 galStyle: British Brown Ale (13B)
Boil Size: 2.82 galStyle Guide: BJCP 2015
Color: 17.3 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 25.0 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Toasted Malt (Halycon Pale) (27.0 SRM) Grain 1
4.00 oz Chocolate Malt (350.0 SRM) Grain 2
3 lbs 4.80 oz Amber Liquid Extract (12.5 SRM) Extract 3
0.65 oz Brewer's Gold [9.0%] - Boil 60 min Hops 4
0.65 oz Willamette [5.3%] - Boil 10 min Hops 5
0.24 tsp Irish Moss (Boil 10 min) Misc 6
0.35 oz Willamette [5.3%] - Boil 0 min Hops 7
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 8
1 lbs Amber Dry Extract (12.5 SRM) Dry Extract 9
3 lbs 4.80 oz Amber Liquid Extract (12.5 SRM) Extract 10

Notes

Toasted Halycon malt in toaster oven, 350F for 15 mins. Filtered Beverly tap water. Pitched 1L starter made with Pilsen DME at 68F. Subbed Wilamette for EKG. The EKG I had didn't smell fresh, and I had a sealed package of Willamette. Not all of the late extract dissolved. From now on will add at 5 mins. Placed wet t-shirt over glass carboy to try and keep temps down. Wanted to place in bedroom but SWMBO said no.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine