|
Category Brown Ale
Recipe Type Extract
I just cracked open a bottle of my homebrew batch number 3. It's only been in the
bottle since last Saturday, so it's not quite carbonated all the way yet, but damn
this beer turned out great.
I have been slowy making my batches more complex. I added some Crystal Malt
grain to this batch. It added some really nice flavor to the beer. While my first two
batches turned out pretty good. They lacked the character the grain added to this
batch.
If there are any extract brewers out there who haven't tried adding a pound of
grain to their brews, I highly recommend you give it a try. It's not very difficult.
You need not mash to add a nice grain taste to your beer. Just make some grain
tea, but don't boil the grain or you will leach nasties out of the grain husks. Yank
the grain at about 160 F.
Here's my recipe for batch number 3. Suds rates it as a Flanders Brown Ale (Well
Hi-dilly-ho Neighbor!). I call it Angie's Ale (Angie is my border collie mix pup dog).
Fermentables
6 lb Light Liquid Malt Extract
1 lb Crystal Malt 60L
.75 cup Corn Sugar (priming)
Hops
2 oz Fuggles Hops (3.6% AA 30 min)
1 oz Willamette Hops (4.3% AA 10 min)
Other
5 gal Bottled Drinking Water
.5 tsp Non-Iodinized Salt
Yeast 1 pkt - Nottingham Dry Ale Yeast
Procedure Place Crystal Malt in a grain bag and heat with 2 gallons water in a
pasta pot. Remove grain at 160 F. Mix grain tea and Malt Extract in a cool brew
pot, and add another gallon or two of hot water. Bring to a boil add hops and salt.
Cool wart. Rehydrate yeast, and pitch at 80 F. Ferment in primary for 4 days at
room temp. Rack to Secondary. Ferment for additional 10 days at room temp. Â
|
