British Brown Ale Recipe - Salted Caramel Brown Ale 2

Recipe Info

Recipe Image

Salted Caramel Brown Ale 2

by on
All Grain
21 Liter(s)
32 Liter(s)
90 min
69%
Fermented at 15c for the first four days, after most of the fermentation was done pitched amoretti salted caramel 8oz bottle then raised to 19c. Cold crashed to 2c on day 13. Bottled with 100g of dextrose, 3g ascorbic acid, and 200g of lactose. Changes: Not enough salted caramel flavor from the amoretti syrup. Swapped 1.2Kg of S.M.O for Munich Light. Runoff two liters of wort and boil in a separate pot, reduce down to 200ML, 2L accounted for in Boil Size. Changed 200grams of crystal medium to crystal dark for stronger sweetness

This recipe was cloned from Salted Caramel Brown Ale.

Fermentables

55% - Maris Otter Pale - UK
3
38
3
Mash
22% - Munich - Light 10L - US
1.2
35
10
Mash
11% - Simpsons Brown
0.6
34
180
Mash
4% - Joe White Crystal Dark
0.2
33
177
Mash
4% - Joe White Crystal Medium
0.2
33
55
Mash
5% - Joe White Cara 65
0.3
33
17
Mash

Hops

Warrior
13
Pellet
Boil
90 min(s)
15.4
24.8

Yeast

Wyeast German Ale 1007
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

2.
.001
2.
.001

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Salted Caramel Brown Ale 2
British Brown Ale
  • 21.00 Gallons Liters Batch Size
  • 32.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.055 OG
  • 1.014 FG
  • 24.8 IBU (tinseth) Bitterness
  • 0.45 BG:GU
  • 28.4° SRM Color
  • 69% Efficiency
  • 5.3% ABV Alcohol
  • 183 per 12oz Calories
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