Springdale Beer Co. & Brewport Brewing Co.’s Brow Brau clone
Springdale Beer Co. & Brewport Brewing Co.’s Brow Brau clone
(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.017
IBU = 25 SRM = 25 ABV = 4.1%
This recipe may be best described as a modern brown porter that reflects the character of English porters 200 years ago. The resulting beer is smooth with good palate fullness and just a hint of bitterness from the hops and black malt, all backed up by the characteristic nutty, caramel, even vanilla-like flavors from the brown malt.
Ingredients
8 lbs. (3.6 kg) Crisp Maris Otter pale malt
2 lbs. (0.91 kg) Crisp brown malt
0.3 lb. (0.14 kg) Crisp black malt
6.6 AAU East Kent Golding hops (60 min.) (1.3 oz./37 g at 5.1% alpha acids)
0.5 lb. (0.23 kg) rice hulls (optional)
SafAle S-04 or Wyeast 1099 (Whitbread Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by step
Mash the grains (if using rice hulls add them to the tun first) at 152–153 °F (67 °C) with 3.5 gallons (13 L) of water. After 60 minutes, run off and sparge with water at 160–170 °F (71–77 °C) to collect 6 gallons (23 L) of wort. Boil for 60 minutes, adding the Golding hops at the start.
At the completion of the boil, cool to about 70 °F (21 °C) and pitch the yeast. Ferment for seven days at about 65 °F (18 °C), then rack to secondary for a further 14 days before racking to keg or bottling and carbonating as usual to at least 2.0 v/v. Give it another two weeks or so before drinking the beer.
Tips for success:
The reason for the long 14-day conditioning recommendation prior to packaging is to ensure complete fermentation as brown malt often results in slowing the fermentation down in the end and you need to be sure that you have really reached terminal gravity before the final racking. Give it the full two weeks to ensure fermentation completion.
Springdale Beer Co. & Brewport Brewing Co.’s Brow Brau clone
(5 gallons/19 L, partial mash)
OG = 1.049 FG = 1.018
IBU = 25 SRM = 25 ABV = 4%
Ingredients
4.5 lbs. (2 kg) Maris Otter liquid malt extract
1.8 lbs. (0.8 kg) pale 2-row malt
1.8 lbs. (0.8 kg) Crisp brown malt
0.36 lb. (0.16 kg) Crisp black malt
6.6 AAU East Kent Golding hops (60 min.) (1.3 oz./37 g at 5.1% alpha acids)
0.5 lb. (0.23 kg) rice hulls (optional)
SafAle S-04 or Wyeast 1099 (Whitbread Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by step
Bring 3 gallons (11 L) of water to about 160 °F (71 °C), put the crushed grains in a muslin bag and adjust the temperature so that it is as close as possible to 152–153 °F (67 °C). Cover the pot and leave for 1 hour. Remove the bag, allowing the liquid to drain thoroughly then rinse the grains with a further 2 gallons (8 L) of water at about 160 °F (71 °C). Stir the extract into the collected wort making sure the extract is thoroughly dissolved before proceeding. Adjust the volume to 6 gallons (23 L) and boil for 60 minutes, adding the Golding hops at the start.
At the completion of the boil, cool to about 70 °F (21 °C) and pitch the yeast. Ferment seven days at about 65 °F (18 °C), then rack to secondary for a further 14 days before racking to keg or bottling and carbonating as usual to at least 2.0 v/v. Give it another two weeks or so before drinking the beer.
Tips for success:
The reason for the long 14-day conditioning recommendation prior to packaging is to ensure complete fermentation as brown malt often results in slowing the fermentation down in the end and you need to be sure that you have really reached terminal gravity before the final racking. Give it the full two weeks to ensure fermentation completion.
