London Brown Ale Recipe - Clone Of Medieval Roggenbier

Recipe Info

Recipe Image

Clone Of Medieval Roggenbier

by on
All Grain
2 Gallon(s)
3.5 Gallon(s)
60 min
70%
All Grain London Brown Ale homebrew recipe. This homebrew recipe uses the following ingredients: Rye - US, Caramel/Crystal 80 - US, Peated Malt - UK, Liberty Hops, Tettnang Hops, Fermentis Safbrew S-33 Homebrew Yeast, Whirlfloc.

This recipe was cloned from Medieval Roggenbier.

Fermentables

33% - Rye - US
1
37
3
Mash
50% - Caramel/Crystal 80 - US
1.5
35
80
Mash
17% - Peated Malt - UK
0.5
34
3
Mash

Hops

Liberty
0.1
Pellet
Boil
60 min(s)
4
4.3
Tettnang
0.5
Pellet
Boil
15 min(s)
4.5
11.9

Yeast

Fermentis Safbrew S-33
70%

Other Stuff

Whirlfloc
0.6
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Heat 2.25 gallon of water to 170?F and start mash at 152?F. Adjust starting temp as needed to achieve mash temp.
2.
Mash for 60 minutes at 152?F.
3.
Heat 5 gallon of water to 170?F to sparge grains.
4.
Drain mash to boil kettle and sparge remaining grains for 10 minutes, draw enough for 5 gallons to boil.
5.
Boil for 60 minutes adding whirlfloc last 15 minutes
6.
Cool down as quick as possible and add yeast.
7.
Ferment at 62?F (17?C)
8.
Adjust numbers to meet your environment, this is typical numbers for me, amount of grain, boil time etc.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Clone Of Medieval Roggenbier
London Brown Ale
  • 2.00 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.037 OG
  • 1.011 FG
  • 16.2 IBU (tinseth) Bitterness
  • 0.43 BG:GU
  • 25.8° SRM Color
  • 70% Efficiency
  • 3.4% ABV Alcohol
  • 123 per 12oz Calories
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