Source: Tim Neall
Recipe added: 03/01/98
I was going through my old brewing logs and found this recipe. It was the sixth batch I made. I think it was based on a recipe in the TNCJOHB and was supposed to be a california common beer, but turned out more like a brown ale, not my favorite style. It actually tastes very similar to Gritty McDuff's Brown ale. To revise the recipe, I would get rid of the toasted malt and add Irish moss. It might also be good to use light extracts and add color with specialty grains, perhaps chocolate malt.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.056
Finishing Gravity: 1.022
Time in Boil: 60 minutes
- 3.3 lbs. John Bull Amber Malt Syrup
- 3.5 lbs. Amber Dry Malt Extract
- 1/2 lb. Crystal Malt 40L
- 1/4 lb. Toasted malt
- 1 oz. Northern brewer Pellets 7%
- 1 oz. Liberty Hops 4.5 %
- Dry Ale yeast
Steep the specialty grains in water and remove when water is uncomfortable to touch. Bring water to a boil. Add extracts and Northern Brewer Pellets. At 50 minutes add Liberty Pellets. Cool, transfer to fermentor and pitch yeast. Ferment to completion and bottle with 2/3 C. corn sugar.
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