Ray's Billiards 8 Ball Brown Ale 
(1 ratings)
Partial Mash Recipe
Submitted By: chipotle1965 (Shared)
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| Brewer: Rob & Renee Kightlinger | |
| Batch Size: 5.00 gal | Style: American Brown Ale (10C) |
| Boil Size: 2.30 gal | Style Guide: BJCP 2008 |
| Color: 24.7 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 11.7 IBUs | Boil Time: 60 min |
| Est OG: 1.079 (19.2° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Two Stage |
| ABV: 8.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
1 |
| 8.00 oz |
Munich Caramel Malt (9.0 SRM) |
Grain |
2 |
| 4.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
| 1 lbs |
Bries Bavarian Wheat Dry Extract (8.0 SRM) |
Dry Extract |
4 |
| 6 lbs 9.60 oz |
Bries BCW Golden Light Malt Extract (8.0 SRM) |
Extract |
5 |
| 12.00 oz |
Maple Syrup (35.0 SRM) |
Sugar |
6 |
| 0.75 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
7 |
| 1.00 oz |
Hallertau [4.8%] - Boil 20 min |
Hops |
8 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
9 |
| 0.20 oz |
Hazlenut Extract (Bottling 0 min) |
Misc |
10 |
Taste Notes
This really has matured nicely. Tasting on 2/19 shows the maple and the nut have come back nicely to the party. Will take to beer club for input, but DAMN this is a good beer!
Experienced brewers liked the slight maple and nut flavors. Rich says it's a great beer. Was happy that it was an original recipe and was impressed with the complex flavors... YES!
4/1 To me he maple is disipating. Don't change the recipe. Try refrigerating after 6 weeks of room temperature aging and see if the maple remains.
Might add 3 caps full of hazlenut extract. Can't hurt to play a little....Notes
Steeped grains at 165 for 30 minutes.
Added two caps full of hazlenut extract at flameout along with the maple syrup. Might attempt adding at bottling to retain flavor and increase amount.
Transfered to secondary after four days on Thursday. Fermentation held at 65-66 degrees steadily on floor of dining room near back room door. Gravity held at 1.016 for 5 days.
Bottled two weeks after start.
BeerSmith™ Recipes and Web Editor
Fantastic Ale!
by barnseykI had a bottle of this beer and I loved it! Flavors come through and easy to drink. Great job.