Staggering Squirrel
White Labs Burton Ale Yeast gives this brown ale a subtle fruity ester profile allowing the nuttiness of this malt to be forefront.
Type: Ale
Style: Mild / Red / Brown Ales
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 7.5 lbs | Briess Pale Ale Malt | Mash Grain | |
| 1.0 lb | Briess Victory® Malt | Mash Grain | |
| 0.5 lb | Briess Caramel Malt 80L | Mash Grain | |
| 0.25 lb | Briess Chocolate Malt | Mash Grain | |
| 1.0 oz | East Kent Goldings hops (6.0% AAU) | 60 min boil | |
| 1 pack | WLP023 Burton Ale Yeast | Fermenter |
Procedures
- Mash grains in 3.5 gallons of water at 150-152°F for 60 minutes
- Sparge grain with 170°F water to obtain desired pre-boil kettle volume
- Bring to boil
- Add 1.0 oz East Kent Goldings hops
- Boil for 60 minutes
- Turn off heat and cool wort to 70°F
- Transfer to fermenter
- Pitch pack of WLP023 Burton Ale Yeast
Primary Fermentation: 2 weeks at 68-72°F
Secondary Fermentation: 1-2 weeks at 32-40°F
Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 1/4 packet of WLP023 Burton Ale Yeast
Original Gravity: 1.050
Final Gravity: 1.015
Alcohol by Weight:
Alcohol by Volume: 4.5%
IBU: 20
Color: 30
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