Colonial Brown Ale

All Grain Recipe

Submitted By: Oginme (Shared)
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Brewer: CWP
Batch Size: 2.64 galStyle: British Brown Ale (13B)
Boil Size: 3.80 galStyle Guide: BJCP 2015
Color: 18.6 SRMEquipment: 1 All-Grain BIAB ( 10L) Indoor 161016
Bitterness: 21.6 IBUsBoil Time: 90 min
Est OG: 1.050 (12.4° P)Mash Profile: 01e. Single Infusion BIAB, 156F, Full volume
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 5.0%Taste Rating: 39.5

Ingredients
Amount Name Type #
1.70 g Calcium Chloride (Mash 60 min) Misc 1
1.20 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
3 lbs 1.38 oz Pale Malt, Maris Otter (3.0 SRM) Grain 4
3.53 oz Brown Malt (65.0 SRM) Grain 5
3.53 oz Caramel Malt - 90L (Briess) (90.0 SRM) Grain 6
3.53 oz Corn, Flaked (1.3 SRM) Grain 7
3.53 oz Oats, Flaked (Briess) (1.4 SRM) Grain 8
1.41 oz Chocolate Malt (Muntons) (385.0 SRM) Grain 9
1.41 oz Pale Chocolate Malt (220.0 SRM) Grain 10
1.41 oz Acidulated (Weyermann) (1.8 SRM) Grain 11
3.53 oz Molasses (80.0 SRM) Sugar 12
0.28 oz Challenger [8.9%] - Boil 60 min Hops 13
1.00 g Irish Moss (Boil 10 min) Misc 14
0.53 oz East Kent Goldings (EKG) [4.5%] - Boil 5 min Hops 15
1 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 16

Taste Notes

Gold medal winner at FOAMStock competition in Fitchberg, MA. Runner up to best in show.

Notes

Cereal mash with corn and 1.5 liters of water. Add in a small handful of grains to the corn mash once it gets to around 140F to keep the corn from gelatinizing and forming a polenta like mass. Bring to boil to fully solubilize the corn starches. Add to mash at dough in.
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