Category: 25 – Smoke-Flavored and Wood-Aged Beer
Brewers: John Gladden, Daniel Owens, and Matt Peterson
Style: Northern English Brown Ale aged in char 3 barrel
(Aside: I judged this beer in the NHC Final Round–it was my pick of the flight!)
Recipe Details
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
6 gal | 60 min | 28.5 IBUs | 17.6 SRM | 1.057 | 1.013 | 5.7 % |
Actuals | 1.057 | 1.013 | 5.8 % |
Style Details
Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
---|---|---|---|---|---|---|---|
British Brown Ale | 13 B | 1.04 - 1.052 | 1.008 - 1.013 | 20 - 30 | 12 - 22 | 1.8 - 2.5 | 4.2 - 5.4 % |
Fermentables
Name | Amount | % |
---|---|---|
Pale Malt (2 Row) US | 8.8 lbs | 52.01 |
Amber Malt | 2.9 lbs | 17.14 |
Pilsner (2 Row) Ger | 2.9 lbs | 17.14 |
Cara-Pils/Dextrine | 1.3 lbs | 7.68 |
Caramel/Crystal Malt - 60L | 8 oz | 2.96 |
Carastan - 30L | 4.8 oz | 1.77 |
Chocolate Malt | 3.52 oz | 1.3 |
Hops
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Horizon | 1 oz | 60 min | Boil | Pellet | 7.9 |
Goldings, East Kent | 1 oz | 5 min | Boil | Pellet | 5.7 |
Miscs
Name | Amount | Time | Use | Type |
---|---|---|---|---|
Yeast Nutrient | 0.25 tsp | 10 min | Boil | Other |
Yeast
Name | Lab | Attenuation | Temperature |
---|---|---|---|
London Ale Yeast (1028) | Wyeast Labs | 75% | 60°F - 72°F |
Mash
Step | Temperature | Time |
---|---|---|
Saccharification | 152°F | 60 min |
Mash Out | 168°F | 10 min |
Notes
Northern English Brown aged in char 3 barrel Aged finished beer in charred oak barrel until desired character is reached. Treat water w/ 1 g/gal CaCl2. Carb to 2.4 vol CO2. |
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