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#21:  Smoky Brown Bastard (South English Brown Ale)
  • So named because it took on the smoky flavor from the yeast cake from my smoked porter, and most of the grains were surplus from other batches.
Chris Swingley 
27-Sep-2003

Recipe (for 5 gallons final volume)
6.0 pounds (63%) American 2-row
1.5 pounds (16%) American Munich
1.0 pound (10%) American Crystal 40L
8.0 ounces (5%) American Wheat
4.0 ounces (3%) Caramunich
4.0 ounces (3%) American Chocolate

0.5 ounces   Chinook pellet hops, 12.2% AA (60 minutes)
0.5 ounces   Kent Goldings pellet hops, 6.9% AA (10 minutes)

1 teaspoon   Irish Moss (10 minutes)

  • Wyeast 1056 American Ale, pitched at 72°F
  • Starter: Pitched onto yeast cake from previous recipe (smoked porter)

Water
  • Pioneer Wells water

Mash
  • 9.5 quarts water @ 175°F, grist ratio of 1.0 quarts:pound @ 157°F (Held 10 minutes)
  • 0.5 quarts water @ 55°F, grist ratio of 1.05 quarts:pound @ 154°F (Held 65 minutes)

Sparge
  • 22 quarts water @ 185°F, drain

Boil
  • Boiled 7.0 gallons for 75 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: glass, 8 days, 68°F
  • Secondary: glass, 14 days, 65°F

Packaging
  • Bottled with 92 grams dextrose
  • Ready to drink on 15-Nov-2003

Properties
Starting Gravity: 1.042 Final Gravity: 1.009
Original Extract: 10.5°plato Apparent Extract: 2.3°plato
Real Extract: 3.84°plato
Alcohol: 4.3% by volume (3.4% by weight)
Apparent Attenuation: 78.1% Mash Efficiency: 68%
Bitterness: 19 IBU Color: 26 SRM
BU:SG: 0.45 BV: 1.02

Tasting Notes
  • Easy to drink, nice brown color, very clear, light carbonation. Picked up a significant smoky flavor from the smoked porter yeast cake. Started to get a bit stale after a couple months in the bottle.

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