Beer Style: American Brown Ale (10C)
Recipe Type: extract
Yield: 5 US gallons
Well I just brewed this 11 days ago so it's still bottle conditioning. But, I could see sediment in the bottles after only 24 hours in the bottle so, yesterday, after ony 4 days bottle conditioning, I couldn't stand it and decided to open a 7 oz bottle of it.
It tastes SO GOOD I can't believe it, lol!! I should tell you this is only my 12th batch of home brew and only the last three were my first attempts at brewing ale-style beers (my first 9 home brews were meads). And, I haven't yet shared any of it so of course the jury is still out on what others will think of it.
I thought it tastes really crisp, clean and although really no head when I poured to a mug, it is well carbonated. And it is more like a stout imho.
And I've never tasted a coffe stout before, but they must taste alot like this ale tastes! That's right, it tastes and looks like strong, black coffee to me, with a nice bitterness to it. Fortunately, I LOVE coffee, lol. I don't know but guessing the coffee type flavor is from the roasted barley I used and the bitterness of course is from the ample hop additions I put in it.
Who knows, I'm a BIG fan of Guinness, maybe the coffee-like flavor and some of the bitterness will mellow a little and taste like a Guinness with another few weeks bottle conditioning. But honestly, I like it just the way it is already so will probably drink it long before that happens, lol. Cheers.
Original Gravity: 1.052
Final Gravity: 1.014
Alcohol by Vol: 4.97%
Recipe Type: extract
Yield: 5.00 US Gallons
HOMEBREW PROJECT #12:
American Brown Ale (~5.25 gallons)
my BROWN EYED GIRL Ale
Extract plus grain:
***Aiming for ~1.052 OG and ~1.014 FG***
**NAILED est. OG on brew day hit the est. FG after only FOUR DAYS ferm, bottled two days after that. No secondary.
1. Sanitize everything you think you will need. And have a bucket of Starsan standing by for the stuff you may forget and have ~20 lbs ice for the ice bath.
2. Put 2 gallons Spring water in the fridge.
3. In your 20 qt S.S. BK, bring ~2.5 gallons Spring water to a boil.
4. Put your milled grains into a small, course strain, nylon bag and tie a knot in it and set aside.
5. While the BK is heating up, in your small stock pot ,Bring ~one gallon Spring water to ~170*F then steep the bag of milled grains for ~30 minutes between ~145* - 155*F ***DO NOT let the water get higher than 170*F while steeping***
6. Also while the BK is heating up, in another small pot, fill with tap water and heat (for heating the LME syrup can before you open it).
7. Again, while the BK is heating up, in another pot, bring ~a 1/2 gallon Spring water to ~170*F (to rinse the steeped grains with after 30 minute steep is done).
8. After steeping the bag of milled grains for ~30 minutes, rinse the steeped grains with the water from step #7 (@ <170*F) over the grain bag in the metal strainer, into the small stock pot of steeped grain water.
9. After rinsing the steeped grains, give the grain bag a gentle squeeze in the strainer into the small stock pot of steeped grain water, then set bag of grains aside and discard grains later. The BK water should have reached boil by now.
10. Turn off the heat on the BK once it has reached a boil, then add ~1/3 of the DME, the steeped/rinsed grain water (in the small stock pot), 2 oz. Fuggle hop pellets and stir all in well.***Add the DME first, before the steeped grain water and hop pellets in case of a boil over***
11. Turn BK heat back on and resume boil for ~45 minutes.
12. With ~15 minutes boil remaining, turn BK heat off and add in the remaining DME, LME, 1 oz. Fuggle hop pellets and 1 Whirfloc tablet. Stir all in well.
13. Heat ~a 1/2 cup Spring water in the microwave and use it to rinse all extract out of the LME can. Pour into the boil kettle.
14. Resume boil for ~10 minutes.
15. While the wort is boiling, in a small pot, boil ~ 1.5 cups Spring water for ~a minute or 2 (to rehydrate the yeast, yeast energizer and yeast nutrient with).
16. At ~5 minutes boil remaining, add in 1 oz. Willamette hop pellets.
17. After ~60 minute boil is done, place BK immediately into an ice water bath in the kitchen sink, DO NOT COVER, and cool down in <= 20 minutes, to <= 100*F (cover the stock pot only while adding water/ice to the bath so you dont accidentally spill any into the wort).
18. Pour ~1.5 gallons cold Spring water into the FV(6.5 gallon ale bucket is what I used).
19. In a small bowl, re-hydrate dry yeast in ~3/4 cup sterile Spring water (from step #15 when it is at ~80*F). Let the yeast sit still and rehydrate for ~15 minutes, then stir gently for another ~30 minutes. ***First time using this yeast, it takes a bit longer, ~45 minutes, to rehydrate, and you only use ~80*F sterile (boiled Spring water)***
20. In another small bowl, rehydrate the yeast energizer and nutrient in the other ~3/4 cup sterile Spring water (from step #15).
21. When the wort is cooled down to <=~100*F, pour the wort, through the strainer, into the FV (straining is of course optional, don't strain your wort if you don't want to, it was kind of a pain with all the hop trub clogging the strainer before I had poured all the wort into the FV but think I ended up with more ale because I did, I think)
22. Top up to ~5.25 gallons with Spring water.
23. Add in the rehydrated yeast energizer and nutrient into the fermenter.
24. Get SG,wort temp, and pH measurements.
25. At this point, if the SG is < 1.052, you can add in Avocado Honey to raise it to ~1.052.**Didn't have to, hit the OG perfect.**
26. Aerate the wort vigorously while waiting for the yeast to finish rehydrating.
27. When the wort is at appropriate ~(room) temperature, and the yeast has re-hydrated, pitch the yeast (***There should be less than a 10*F temperature differential between the wort and the re-hydrated yeast temps).
28. Give it another good stir and put on the lid with airlock.
29. Primary fermentation should be over in ~7 days.(Hit FG in FOUR DAYS, bottled two days later).