BeerSmith™ Recipe Cloud

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.