Biscuit Brown Ale

Source: Phil Tully
Recipe added: 12/18/96
Email: tullyshomebrew@hotmail.com

Thames Valley Yeast added a nice subtle fruity note.

Specifics

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

Ingredients:

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

Procedure:

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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