- Recipe Type
- All Grain
- Yeast
- Wyeast 1272 - American Ale II
- Yeast Starter
- Optional
- Additional Yeast or Yeast Starter
- 2L starter or 2 packs
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.051
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 31
- Color
- 30
- Primary Fermentation (# of Days & Temp)
- 14 days @ 68F
- Secondary Fermentation (# of Days & Temp)
- Optional, improves with time
- Tasting Notes
- Ancient English malt bill + classic American hops = Round, nutty, roasty, complex
Not quite English. Not quite American.
This recipe delivers round, mouth-filling brown ale nuttiness and chocolate notes with a clean American hop finish. At 4.9% ABV, it's super drinkable and clean on the palette. This is a favorite year-round brew and it smells incredible! If you are looking for a brown ale that is less sweet and more complex (and right on the edge of a Porter), then this is for you.
WATER PROFILE
Ca 110.0 ppm, Mg 18.0 ppm, Na 17.0 ppm, SO4 350.0 ppm, Cl 50.0 ppm.
GRIST
6lb - Pale 2-Row
2lb - Maris Otter Pale
0.75lb - Brown Malt (UK)
0.75lb - Carafa II
0.75lb - Caramel/Crystal 80L
MASH - Efficiency: 75%
Saccharification Rest - 154 F for 45 minutes
Mash-Out - 170 F for 15 minutes
Sparge - Batch or Fly @ 170 F
BOIL - 60 Minutes
1oz Cascade @ 60
1 Whirlfloc Tablet @ 15
1oz Cascade @ 10
1oz Centennial @ Whirlpool (20min prior to cooling, can sub Cascade)
PRIMARY
Ferment with Wyeast 1272 American Ale II for 2 weeks @ 68F (or until gravity stabilizes)
SECONDARY
Optional Gelatin fining, but this beer is SO DARK that it doesn't matter much.
CARB
Carb to 2.4 Volumes (4.57oz corn sugar if bottle conditioning)
Brewtoad link (use to scale up/down):
https://www.brewtoad.com/recipes/barbarians-end
This recipe delivers round, mouth-filling brown ale nuttiness and chocolate notes with a clean American hop finish. At 4.9% ABV, it's super drinkable and clean on the palette. This is a favorite year-round brew and it smells incredible! If you are looking for a brown ale that is less sweet and more complex (and right on the edge of a Porter), then this is for you.
WATER PROFILE
Ca 110.0 ppm, Mg 18.0 ppm, Na 17.0 ppm, SO4 350.0 ppm, Cl 50.0 ppm.
GRIST
6lb - Pale 2-Row
2lb - Maris Otter Pale
0.75lb - Brown Malt (UK)
0.75lb - Carafa II
0.75lb - Caramel/Crystal 80L
MASH - Efficiency: 75%
Saccharification Rest - 154 F for 45 minutes
Mash-Out - 170 F for 15 minutes
Sparge - Batch or Fly @ 170 F
BOIL - 60 Minutes
1oz Cascade @ 60
1 Whirlfloc Tablet @ 15
1oz Cascade @ 10
1oz Centennial @ Whirlpool (20min prior to cooling, can sub Cascade)
PRIMARY
Ferment with Wyeast 1272 American Ale II for 2 weeks @ 68F (or until gravity stabilizes)
SECONDARY
Optional Gelatin fining, but this beer is SO DARK that it doesn't matter much.
CARB
Carb to 2.4 Volumes (4.57oz corn sugar if bottle conditioning)
Brewtoad link (use to scale up/down):
https://www.brewtoad.com/recipes/barbarians-end