Gambrinus' Mug: Bonanza Brown Ale<title></head> <body bgcolor="#ffffff"> <center><img src="/brewery/img/bn_gm.gif"></center> <center><h1>Bonanza Brown Ale</h1></center> Source: <i>Michael Willis</i><br> Recipe added: 11/11/97 <br> Email: <a href="mailto:willism@gte.net">willism@gte.net</a><br> <hr> <i>After trying some of the recipes in "Brew Your Own Real Ale At Home" by Graham Wheeler and Roger Protz (CAMRA Books), I decided to apply what I'd learned and design my own recipe. I chose to use a slightly higher mash temperature for increased body. The result was an ale that is a beautiful, bright deep ruby color with excellent aroma and head retention. Served at between 50 and 60 degrees it's a mountain of complex malt and hops flavors. It seems to age well though it doesn't seem to last long enough for that to become a factor. Enjoy! </i><p> <h3>Specifics</h3> Recipe type: <b>All Grain</b><br> Batch Size: <b>5 gallons</b><br> Starting Gravity: <b>1.048</b><br> Finishing Gravity: <b>1.009</b><br> Time in Boil: <b>90 minutes</b><br> Primary Fermentation: <b>7 days at 65 degrees F</b><br> Secondary Fermentation: <b>4 days at 65 degrees F</b><br> <p> <h3>Ingredients:</h3> <ul> <li>6# English Pale Grain <li>1# English Crystal Grain, 50-60L <li>1# Flaked Wheat <li>2 oz Black Patent <li>12 oz Corn Sugar (start of boil) <li>3/4 oz Challenger Pellet Hop, AA 8.2% (start of boil) <li>3/4 oz Northdown Pellet Hop, AA 8.0% (start of boil) <li>1/2 oz Kent Goldings Pellet Hop, AA 6.7% (last 15 minutes) <li>1 tsp Irish Moss (last 15 minutes) <li>1 tsp Lactic Acid (optional - add to sparge water) <li>3/4 cup Corn Sugar (priming) <li>1 pkg Wyeast #1275, Thames Valley Ale Yeast</ul> <p><h3>Procedure:</h3> A classic single-infusion mash with a strike temperature of 154 degrees F. Rest for 90 minutes before sparging. The temperature of the sparge water should be about 174 degrees at the surface of the grain bed. Lactic acid may be used in the sparge water to reduce tannins leaching into the wort. Collect 6-1/2 gallons of wort and use a moderately agressively boil for 2 hours. <hr> <a href="/gambmug/toc/gm.1_3_3.toc.shtml"><IMG SRC="/brewery/img/Back.gif" align=middle ALT="[Back]">Back to previous Table of Contents</a> <hr> <b>Copyright © 1996 - 2005. All Rights Reserved. No information found in the <i>Gambrinus' Mug</i> pages should be assumed to be in the public domain.</b> <hr> </body></html>