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
- Mash crushed grains in 3.5 gallons of water at 153-155°F for 60 minutes
- Sparge grain with 170°F water to obtain desired pre-boil kettle volume
- Bring to boil
- Add 1.25 oz Willamette Hops
- Boil 50 minutes
- Add 0.25 oz Willamette hops
- Boil for 10 minutes
- Turn heat off and cool wort to 67°F
- Transfer to fermenter
- 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
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