Sort of nut brown ale

1 Servings

Ingredients

Quantity Ingredient
2⅜ pounds Pale ale malt
⅜ pounds Crystal malt (80L)
¼ pounds Pan roasted barley
½ cup Dark molasses
½ ounce Willamette hops (5.5 alpha)
Wyeast #1028

Directions

This recipe makes 2 gallons. Raw unmalted barley was roasted in a pan over medium heat until the outside was quite dark but the inside was only tan---stir often to avoid scorching. Mashin in 132 degrees (5 quarts of water) at pH of 5⅕ Mash 2 hours at 152-153 degrees. Mash out 5 minutes at 168 degrees. Sparge in 2-½ gallons of 165 degree water. Boil 90 minutes adding hops 30 minutes before end of boil. Chill and strain and pitch yeast. The toasted barley probably had a Lovibond rating around 80-100, the unfermented wort was delicious. This is similar to many stout recipes but the barley isn't roasted long enough to give it that much darkness. Original Gravity: 1.051 Recipe By : Serving Size:

From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (

File

Related recipes