Ledyard Brown Ale
Source: Richard Daines
Recipe added: 01/24/98
This recipe produces a light, very drinkable beer with 4.5% alcohol. The bitterness and hop flavor are not overwhelming. The recipes also hightlights the Briess Special Roast malt (like biscuit malt) which "is particularly suited to English Ales". Other malts of similar taste and color can, of course, be substituted
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.047
Finishing Gravity: 1.012
Time in Boil: 60
Primary Fermentation: 7-10 days
Secondary Fermentation: 7 days
- 6.5 lbs. Pale Ale malt
- 1 lbs. Special Roast Malt (Briess)
- 1 lbs. Cara-pils
- 0.5 lbs. Crystal malt 80 L
- 1 oz Fuggles (4.6%) 60 minutes
- 1 oz Fuggles (4.6%) 45 minutes
- 0.5 oz Kent-Goldings (4.1%) last 5 minutes (flavor/aroma)
- Wyeast 1275 Thames Valley
- 3/4 cup corn sugar for priming.
Grind malts and mash with an appropriate amount of water to reach 152 F. Sparge with 168 F when conversion is complete (~1 hour), use enough sparge water to collect 6 gallons of wort. Add the first once of Fuggles after the hot break and the second once 15 minutes later. Five minutes before the end of the boil add the Kent-Goldings. If you don't like the taste/smell of this hop add more Fuggles or the hop of your choice. Adding Cascade, however, will give an non English flavor.
Cool wort to room temp. or below, add to carboy (or bucket) add yeast starter and adjust volume with sanitized water.
Ferment at ale temps. Rack to secondary when primary fermentation subsides and bottle when all visible signs of fermentation are gone.
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