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Malt: Blackprinz® Malt

• 

  British Brown Ale

  
  

  WLP013 London Ale Yeast brings additional complexity to this malt-focused brew.

  
  

  Type: Ale

  Style: Mild / Red / Brown Ales

  Batch Size: 5 gallons

  Recipe Type: All grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  5.0 lbs	Brewers Malt	Mash Grain	Base malt
  3.5 lbs	Pale Ale Malt	Mash Grain	Specialty base malt
  0.5 lb	Caramel Malt 80L	Mash Grain	Caramel Malt (Roasted)
  0.5 lb	Caramel Malt 20L	Mash Grain	Caramel Malt (Roasted)
  2.0	Blackprinz® Malt	Mash Grain	Bitterless Black Malt
  1.25 oz	Williamette Hops (5.1% AAU)	60 minute boil
  0.25 oz	Williamette Hops (5.1% AAU)	10 minute boil
  1 pack	WLP013 London Ale Yeast (plus 1/4 pack for bottle conditioning)	Fermenter

  
  

  Procedures

  1. Mash crushed grains in 3.5 gallons of water at 153-155°F for 60 minutes
  2. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
  3. Bring to boil
  4. Add 1.25 oz Willamette Hops
  5. Boil 50 minutes
  6. Add 0.25 oz Willamette hops
  7. Boil for 10 minutes
  8. Turn heat off and cool wort to 67°F
  9. Transfer to fermenter
  10. Pitch one pack of WLP013 London Ale Yeast

  ---

  Primary Fermentation: 1-2 weeks at 66-68°F

  Secondary Fermentation: 2 weeks at 34-38°F

  Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP013 London Ale Yeast for 2-3 weeks

  Original Gravity: 1.050

  Final Gravity: 1.013

  Alcohol by Weight:

  Alcohol by Volume: 4.8%

  IBU: 24

  Color: 22 SRM

  Tags: