This is a Brown Ale that is a little bit red although I was hoping for a more pronounced red colour. At the time of writing I haven’t bottled it yet so I will update this in a few weeks with my thoughts after tasting it as well as a picture or two of the final product. This is a recipe for a batch of 19.5 litres (minus any deadspace losses in the kettle).
- 3kg Pale Malt
- 1kg CaraRed
- 1kg Melanoidin
- 50°C – 20 minutes
- 64°C – 20 minutes
- 67°C – 30 minutes
- 75°C – 10 minutes
60 minute boil with the following additions:
- 30g Brewer’s gold @45 minutes 18.4 IBUs
- 30g Fuggles @20 minutes 10.8 IBUs
- 200g Extra Light DME @ 10 minutes
- 1.5 tsp Irish moss @ 10 minutes
Fermentation and conditioning:
Direct pitch of Fermentis SafAle S-04 dried English Ale yeast. Fermented in primary for 7 days before bottling and dry hopped with 20g Fuggles for the last 3 days in the primary.
Batch prime with 75g glucose (dextrose/corn sugar) in an equal volume of water in a clean and sanitised secondary before immediate bottling.
Condition for at least 2 weeks in the bottle.