Harvest Brown Ale 
All Grain Recipe
Submitted By: cacack (Shared)
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| Brewer: Junction Brew Club | |
| Batch Size: 6.00 gal | Style: Strong Scotch Ale ( 9E) |
| Boil Size: 7.77 gal | Style Guide: BJCP 2008 |
| Color: 22.9 SRM | Equipment: Clonch 10gal Pot / Igloo (6.0gal) |
| Bitterness: 25.0 IBUs | Boil Time: 60 min |
| Est OG: 1.071 (17.4° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.015 SG (4.0° P) | Fermentation: Ale, Two Stage |
| ABV: 7.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs |
Maris Otter Malt (Muntons) (3.0 SRM) |
Grain |
1 |
| 3 lbs |
Carabrown (Briess) (55.0 SRM) |
Grain |
2 |
| 2 lbs |
Aromatic Malt (Briess) (20.0 SRM) |
Grain |
3 |
| 1 lbs |
Victory Malt (biscuit) (Briess) (28.0 SRM) |
Grain |
4 |
| 8.00 oz |
Caramel Malt - 60L (Briess) (60.0 SRM) |
Grain |
5 |
| 8.00 oz |
Honey Malt (25.0 SRM) |
Grain |
6 |
| 4.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
7 |
| 4.00 oz |
White Wheat Malt (2.4 SRM) |
Grain |
8 |
| 2.00 oz |
Chocolate (Briess) (350.0 SRM) |
Grain |
9 |
| 1 lbs |
Brown Sugar, Light (8.0 SRM) |
Sugar |
10 |
| 0.50 oz |
Challenger [7.5%] - Boil 60 min |
Hops |
11 |
| 0.25 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
12 |
| 0.50 oz |
Challenger [7.5%] - Boil 30 min |
Hops |
13 |
| 0.25 oz |
Goldings, East Kent [5.0%] - Boil 30 min |
Hops |
14 |
| 1.00 items |
Servomyces (Boil 20 min) |
Misc |
15 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
16 |
| 0.25 oz |
Goldings, East Kent [5.0%] - Boil 10 min |
Hops |
17 |
| 1.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
18 |
| 1 lbs |
Fruit - Apple butter (0.0 SRM) |
Adjunct |
19 |
Notes
Aiming for layers of malty caramel sweetness and toasty graham cracker with hints of nuttiness to pair with the apple butter. Minimal bitterness with balance leaning towards sweetness but not overly sweet. An imperial brown ale or scottish ale.
Yeast Strains
1728, Scottish Ale - high floc, 69-73% attenuation, 55-75 temp, 12 abv
Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile.
1332, Northwest Ale - high floc, 67-71% attenuation, 65-75 temp, 10 abv
One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity.
1335, British Ale II - high floc, 73-76% attenuation, 63-75 temp, 10 abv
A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.
1275, Thames Valley Ale - low/med floc, 72-76%, 62-72 temp, 10 abv
This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.
1214, Belgian Abbey Style Ale - low/med floc, 74-78% atten, 68-78 temp, 12 abv
A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.This Recipe Has Not Been Rated
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