Bedford Brown Ale
This brown ale was crafted to emulate those of southern England. The Bedford yeast will result in a dry finish with a distinctively English ester profile.
Type: Ale
Style: Mild / Red / Brown Ales
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 3.3 lbs | CBW® Sparkling Amber LME | Extract, LME | |
| 1 lb | CBW® Pilsen Light DME | Extract, DME | |
| 2 lbs | Pale Ale Malt | Base | |
| 1 lb | Carabrown® Malt | Roasted, Brown | |
| .5 lb | Carapils® Malt | Dextrine | |
| .25 lb | Chocolate Malt | Roasted, Chocolate | |
| .5 oz | Nugget Hops (10% AA) | Boil 60 minutes | |
| .5 oz | Fuggle Hops (4% AA) | Boil 20 minutes | |
| 1 oz | Fuggle Hops (4% AA) | Boil 1 minute | |
| 1 vial | WLP006 Bedford British Ale | ||
| 1 capsule | Servomyces Yeast Nutrient |
Procedures
- Steep grains in 150-158ºF water for 30 minutes
- Remove grains
- Bring to boil
- Remove from heat
- Add liquid extract
- Add first hop addition
- Boil 40 minutes
- Add second hop addition
- Boil 19 minutes
- Add final hop addition
- Boil 1 minute
- Cool to 66ºF, oxygenate wort
- Pitch 1 vial WLP006 Bedforn British Ale
Primary Fermentation: 2 weeks at 66ºF
Secondary Fermentation: 2 weeks
Fermentation Notes:
Original Gravity: 1.044
Final Gravity: 1.011
Alcohol by Weight: 3.0%
Alcohol by Volume: 3.8%
IBU: 21
Color: 29
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