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Share this recipe on redditBatch Size (gallons) | 5.5 |
Efficiency | 78% |
Recipe type | All Grain |
Style | 10C. American Brown Ale |
Original Gravity | 1.059 |
Final Gravity | 1.014 |
ABV | 5.91% (basic) / 5.91% (advanced) [what's this?] |
IBU | 25.9 |
Color | 20.3 SRM |
Boil Time | 60 min |
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Yeast | Danstar - (Nottingham)
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Fermentables | Name | Amt | Pct | SRM | Pale Malt (2 Row) US | 9 lbs | 77.4% | 2 | Rye Malt | 1 lb | 8.6% | 4.7 | Caramel Munich 60L (US) | 12 oz | 6.5% | 60 | Caramel/Crystal 80L (US) | 8 oz | 4.3% | 80 | Chocolate Malt | 4 oz | 2.2% | 350 | Black (Patent) Malt | 2 oz | 1.1% | 500 |
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Hops | Name | Amt | Time | Alpha | IBU | Goldings, East Kent (Boil) | 1 oz | 60 | 5% | 16.2 | Liberty (Boil) | 1 oz | 30 | 4.3% | 10.7 | Willamette (Boil) | 1 oz | 0 | 5.5% | 0 |
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Directions | Mash in @ 152F for 60 minutes. I used full volume 7.5 gallons and BIAB. I did raise heat to 170F for 10 minutes before pulling the bag and squeezing it very well. Boil for 60 minutes, more or less...adding hops at appropriate times. I used a hops bag when adding hops. I added the last hops at flameout and cooled to about 170, then let it rest there for maybe 10 minutes to pull more aroma from the late addition hops.
I did treat my water with .75 tsp of lactic acid, and the same of calcium chloride.
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Fermentation notes | Cooled wort to 68F before adding rehydrated yeast...just stirred the heck out of it until it was nice and foamy, then attached the lid/airlock. Fermented for 1 month at 66F, but it was probably finished in 2 weeks.
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Tasting notes | Very well balanced with flavors of malt, caramel, chocolate, and a hint of light-roast coffee. The hops are just present enough to let you know they are there. The finish well balanced and you will want another, which is fine with under 6% ABV.
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##Caribou Rye-It Brown Ale
Recipe by: BowAholic
Batch Size (gallons): 5.5
Efficiency: 78%
Recipe type: All Grain
Original Gravity: 1.059
Final Gravity: 1.014
ABV: 5.91%
IBU: 25.9
Color: 20.3 SRM
Boil Time: 60 min
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**Yeast**
* Danstar - (Nottingham)
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**Fermentables**
* 9 lbs Pale Malt (2 Row) US (77.4%)
* 1 lb Rye Malt (8.6%)
* 12 oz Caramel Munich 60L (US) (6.5%)
* 8 oz Caramel/Crystal 80L (US) (4.3%)
* 4 oz Chocolate Malt (2.2%)
* 2 oz Black (Patent) Malt (1.1%)
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**Hops**
* 1 oz Goldings, East Kent, 16.2 IBU @ 60 min (Boil) - 5% AA
* 1 oz Liberty, 10.7 IBU @ 30 min (Boil) - 4.3% AA
* 1 oz Willamette, 0 IBU @ 0 min (Boil) - 5.5% AA
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**Directions:** Mash in @ 152F for 60 minutes. I used full volume 7.5 gallons and BIAB. I did raise heat to 170F for 10 minutes before pulling the bag and squeezing it very well. Boil for 60 minutes, more or less...adding hops at appropriate times. I used a hops bag when adding hops. I added the last hops at flameout and cooled to about 170, then let it rest there for maybe 10 minutes to pull more aroma from the late addition hops.
I did treat my water with .75 tsp of lactic acid, and the same of calcium chloride.
----------------------------------
**Fermentation Notes:** Cooled wort to 68F before adding rehydrated yeast...just stirred the heck out of it until it was nice and foamy, then attached the lid/airlock. Fermented for 1 month at 66F, but it was probably finished in 2 weeks.
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**Tasting Notes:** Very well balanced with flavors of malt, caramel, chocolate, and a hint of light-roast coffee. The hops are just present enough to let you know they are there. The finish well balanced and you will want another, which is fine with under 6% ABV.
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[View original recipe page](http://www.brewunited.com/view_recipe.php?recipeid=283)
This all grain American Brown Ale homebrew recipe was submitted by BowAholic.