Home Roasted Brown #2

English-Style Brown Ale - All Grain

Recipe Description

Check out this website for info on how we home roasted our grains.

http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 7 gal (26.5 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 7 lbs (3.18 kg) Maris Otter (4.5 °L)
  • 3 lbs (1.36 kg) Home roasted Amber (35 °L)
  • 1 lbs (0.45 kg) Home roasted Brown (175 °L)
  • Hops
  • 0.5 oz (14.17 g) Mt. Hood Pellet 5.5% AA (Boil - 60 mins)
  • 1 oz (28.35 g) Fuggle Pellet 4.5% AA (Boil - 30 mins)
  • Yeast
  • British Ale Yeast II (Wyeast 1335) (Liquid)

Directions

Infusion Step: Mash at 155 °F (68 °C) with 4 gal (15.14 L) of water for 60 minutes.

Recommended Sparge: 160 °F (71 °C)

Yeast starter used.
Sparge with 5 gals.
DH batch = OG 1.064 because of extra pound of Maris Otter.

Hold in primary fermentor for 14 days at 69 °F (21 °C).

Allow to carbonate and age for 14 days at 40 °F (4 °C).

If you started brewing this beer today you could be drinking it by March 20, 2018. Start brewing this recipe.