Christmas Cinderella Double Brown Ale

All Grain Recipe

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

Brewer: Junction Brew Club
Batch Size: 6.00 galStyle: Northern English Brown Ale (11C)
Boil Size: 8.02 galStyle Guide: BJCP 2008
Color: 21.7 SRMEquipment: JBC 10gal Pot (6.0gal)
Bitterness: 29.4 IBUsBoil Time: 75 min
Est OG: 1.062 (15.3° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 75 (Bairds) (75.0 SRM) Grain 2
12.00 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 3
8.00 oz Special Roast (Briess) (50.0 SRM) Grain 4
5.28 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 5
5.28 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 6
1.00 oz Willamette [5.5%] - Boil 60 min Hops 7
0.50 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 8
0.60 oz Cascade [5.5%] - Boil 20 min Hops 9
1.00 oz Cascade [5.5%] - Steep 3 min Hops 10
1.0 pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast 11

Notes

https://www.homebrewersassociation.org/homebrew-recipe/christmas-cinderella-double-brown-ale This recipe was taken from Charlie Papazian’s “World of Worts” article in the Winter 1997 issue of Zymurgy. Not quite your classic English brown ale, this Christmas Cinderella double comes in at about 6.2% ABV. It has the smooth, sweet caramel malt character of an English-style brown that is perfectly balanced with the flavor and aromatic character of chocolate malt. Wheat, special roast, and Belgian aromatic malts combine to contribute a rich, toasty, biscuit-like aroma and flavor, while the small addition of black malt adds color and assertiveness to balance the higher profile of alcohol.

This Recipe Has Not Been Rated

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