Wicket Brown Ale
Smooth English-style mild ale formulated to have a chocolatey-drying finish that begs for the next sip, and an ABV that permits many more.
Type: Ale
Style: Mild / Red / Brown Ales
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Staff
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 4.0 lbs | CBW® Golden Light DME | 60 min boil | Extract, DME |
| 0.25 lb | Chocolate Malt | Steep Grain | Roasted, Chocolate |
| 0.25 lb | Carapils® Malt | Steep Grain | Dextrine |
| 1.0 oz | UK Challenger Hops (4.0% AAU) | 60 min boil | |
| 1 pack | WLP005 British Ale Yeast | Fermenter |
Procedures
- Steep grains in 2 gallons of water at 160-170ºF for 30 minutes
- Remove grains and bring to desired pre-boil kettle volume
- Bring to boil
- Add 1.0 oz UK Challenger Hops
- Boil for 60 minutes
- Turn heat off and cool wort to 68ºF
- Transfer to fermenter
- Pitch one pack of WLP005 British Ale Yeast
Primary Fermentation: 2-3 weeks at 66-70ºF
Secondary Fermentation:
Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 1/4 packet of WLP005 British Ale Yeast for 2-3 weeks
Original Gravity: 1.037
Final Gravity: 1.008
Alcohol by Weight:
Alcohol by Volume: 3.7%
IBU: 12
Color: 20 SRM
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