Batch #6 Brown

Source: Mark Perlioni
Recipe added: 05/15/97
Email: ELPMTP@aol.com

Very good taste. Light with the same characteristics found Newcastle. You can taste a sweetness and a nuttiness as well as the chocolate malt and roasted barley. I used a starter for the yeast (about 14 hours). I would make it again. I chose not to secondary ferment on a whim, and it's just fine.

Specifics

Recipe type: Extract
Batch Size: 5 gal
Starting Gravity: 1.041
Finishing Gravity: 1.005
Time in Boil: 55 min
Primary Fermentation: 13 days
Secondary Fermentation: none
Additional Fermentation: none

Ingredients:

5.5 lbs light malt extract syrup
.7 lbs roasted barley
.4 lbs crystal 40
.2 lbs chocolate malt
1 oz Hallertauer hops (boiling)
1 oz Hallertauer hops (finishing)
1/2 cup dark brown sugar
1 tsp hydrated irish moss
3/4 cup corn sugar (priming)
Wyeast london ale yeast

Procedure:

Put all grains into cold water (3 gal) and bring to a boil. Remove grains when boiling begins. Lower heat or turn off to add brown sugar, boiling hops and malt extract. Bring to a boil for 53 minutes, then add finishing hops. Let boil for 2 more min. and remove. Remove hops, cool to 73 degrees, and strain into fermenter. Have enough water (I use from tap) for 5.5 gal.

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