Sunward33
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- Nope
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.056
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 31.6
- Color
- 24.7 SRM
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- NA
- Tasting Notes
- Really nice fireside beer. Roasty, malty, and molasses-y. Enjoy at 55 F.
From BeerSmith
Style: American Brown Ale (19C)
Batch Size: 5.50 gal
Boil Size: 6.22 gal
Color: 24.7 SRM
Bitterness: 31.6 IBUs
Ingredients
Amount Name Type #
7 lbs 8.00 oz Pale Malt (2 Row) Bel (3.0 SRM)
1 lbs Caraaroma (130.0 SRM)
8.00 oz Carafa I (337.0 SRM)
8.00 oz Carafoam (2.0 SRM)
1.00 oz Crystal [3.5%] - First Wort Hops
1.00 oz Cascade [5.5%] - Boil 30 mins
1 pkgs Safale American (DCL/Fermentis #US-05)
1 lbs Brown Sugar, Light (8.0 SRM) at flame out
This was a happy accident which occurred when I attempted to brew MysticMead's Raging Irish Red.
I was at my LHBS and couldn't find Melanoidin malt so I subbed Carafa, which turned out to be waaayy too dark and roasty for the original style.
But, I decided to brew anyway and went on to replace the honey with a pound of brown sugar.
It turned out so good!
It is dark and malty with a touch of molasses sweetness. I've been slowly meting out my bottles all winter and enjoying them at cellar temp (about 55 degrees F) by the fire in the evenings. In fact, I think it looses something when it's too cold.
The brew steps are pretty straight forward.
I mashed in at 152 with 3 gallons of water for 60 minutes. I then sparged twice with 2.5 gallons of 168 degree water for a total preboil volume of about 6.5 gallons.
Added 1 oz of Crystal Hops to the kettle as I drained the mash tun
Added 1 oz. Cascade with 30 minutes left in the boil
Added the brown sugar at flame out
Chilled down to 70 and pitched the yeast.
It took off so hard the next day that I had to quickly rig up a blow off tube.
After two weeks I racked to a bottling bucket with 4.5 oz of corn sugar and bottled in 22s. I aged for 30 days and then started enjoying.
Since then it just keeps getting better.
Style: American Brown Ale (19C)
Batch Size: 5.50 gal
Boil Size: 6.22 gal
Color: 24.7 SRM
Bitterness: 31.6 IBUs
Ingredients
Amount Name Type #
7 lbs 8.00 oz Pale Malt (2 Row) Bel (3.0 SRM)
1 lbs Caraaroma (130.0 SRM)
8.00 oz Carafa I (337.0 SRM)
8.00 oz Carafoam (2.0 SRM)
1.00 oz Crystal [3.5%] - First Wort Hops
1.00 oz Cascade [5.5%] - Boil 30 mins
1 pkgs Safale American (DCL/Fermentis #US-05)
1 lbs Brown Sugar, Light (8.0 SRM) at flame out
This was a happy accident which occurred when I attempted to brew MysticMead's Raging Irish Red.
I was at my LHBS and couldn't find Melanoidin malt so I subbed Carafa, which turned out to be waaayy too dark and roasty for the original style.
But, I decided to brew anyway and went on to replace the honey with a pound of brown sugar.
It turned out so good!
It is dark and malty with a touch of molasses sweetness. I've been slowly meting out my bottles all winter and enjoying them at cellar temp (about 55 degrees F) by the fire in the evenings. In fact, I think it looses something when it's too cold.
The brew steps are pretty straight forward.
I mashed in at 152 with 3 gallons of water for 60 minutes. I then sparged twice with 2.5 gallons of 168 degree water for a total preboil volume of about 6.5 gallons.
Added 1 oz of Crystal Hops to the kettle as I drained the mash tun
Added 1 oz. Cascade with 30 minutes left in the boil
Added the brown sugar at flame out
Chilled down to 70 and pitched the yeast.
It took off so hard the next day that I had to quickly rig up a blow off tube.
After two weeks I racked to a bottling bucket with 4.5 oz of corn sugar and bottled in 22s. I aged for 30 days and then started enjoying.
Since then it just keeps getting better.
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