Gold medal winning recipe for category 11 of the 2012 National Homebrew Competition (second round) 11-C Northern English Brown Ale Author: Nick Ladd Size: 6.0 gal Efficiency: 57.0% Attenuation: 75.0% Original Gravity: 1.051 Terminal Gravity: 1.013 Color: 18.21 Alcohol: 4.99% Bitterness: 27.8 Ingredients: 10 lb (66.1%) Maris Otter; Crisp 3 lb (19.8%) Vienna Malt; Weyermann 12 oz (5.0%) Special Roast Malt; Briess 8 oz (3.3%) Victory® Malt; Briess 8 oz (3.3%) Crystal 77; Crisp 6 oz (2.5%) Pale Chocolate; Crisp 42 g (74.8%) East Kent Goldings (4.7%) - added during boil, boiled 60 m 1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 m .5 tsp Wyeast Nutrient - added during boil, boiled 10 m .25 oz (12.6%) East Kent Goldings (4.7%) - added during boil, boiled 5 m .25 oz (12.6%) Styrian Goldings (4.3%) - added during boil, boiled 5 m 1 ea WYeast 1469-PC West Yorkshire Ale Schedule: 00:03:00 Conversion Infusion - Liquor: 5.0 gal; Strike: 163.61 °F; Target: 152 °F 01:03:00 Conversion Rest - Rest: 60 m; Final: 152.0 °F 01:04:00 Mash Out - Water: 3.25 gal; Temperature: 196.2 °F; Target: 168 °F 01:14:00 Mash Out Rest - Rest: 10.0 m; Final: 168.0 °F NO SPARGE Notes - Build 1800ml 1.040 starter on stirplate. - Ferment primary 2 weeks. Start at 60*F and let ramp slowly to 68*F 10 days. Crash cool at end 3 days. |
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