brown ale, extract
Source: Peter Graves (firstname.lastname@example.org),
The recipe is from Miller's "Brewing the World's Great Beers". OK,
it started out from his recipe.
- 3.3 lbs. British pale malt extract
- 3.3 lbs. British amber malt extract (or less)
- 1 lbs. turbinado sugar (from health food shop)
- 8 oz. British dark crystal
- 4 oz chocolate malt
- 4 oz. wheat
- 2 ozs Fuggles at 45 minutes (williamette or styrain goldings good as)
- .5 oz Fuggles at 10 minutes (optional)
- Wyeast 1028 London ale yeast
- 1/2 C. priming sugar
Steep grains in a bag 30 minutes in 1 Gal. of 150 degree water.
Rinse a bit with 170 degree water. Add extracts.
60 minute boil, chill to 75 degrees, rack to leave behind cold break,
pitch with 1.5 Qts of yeast and starter. Aerate 12 hours with air
and a .22 u air filter. Rack at end after 3-4 days. Rack at 2 weeks
and bottle. Style has low hops and low carbonation. Nut flavor
I think is from the barely refined sugar. The english have a dark brown
sugar (raw sugar??) that we in the states do not, british recipes call for it.