Biscuit Brown Ale
Source: Phil Tully
Recipe added: 12/18/96
Thames Valley Yeast added a nice subtle fruity note.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1042
Finishing Gravity: 1017
Time in Boil: 1 hour
Primary Fermentation: 7 Days
Secondary Fermentation: 7 Days
Additional Fermentation: NA
- 6.6 pounds English Light LME
- 1 pound 60l Crystal Malt
- 1 pound Briess Special Roast (Biscuit Malt)
- 1 ounce East Kent Golding (5%) 60 Minute Boil
- 1 ounce East Kent Golding 5 Minute Finish
- Wyeast Thames Valley Ale Yeast
Add crushed grain to two gallons of water, bring to approx.
155F. Let steep for 20 minutes, remove, rinse with a pint of
warm water then discard grain.
Add LME to pot mix thourghly, turn on heat then bring to a full boil.
When fully boiling add 5HBUs of East Kent Golding, let boil
55 minutes, add other hops let boil 5 more minutes.
Add the boiled WORT to 3+ gallons of very cold water, when
tempature of 5 gallons drops to approx. 70F add yeast.
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