Posted by (+10306) 8 years ago
I brewed a small batch, 21st century version of a Burton-style, brown ale going this morning. In the late 18th & early 19th centuries before the days of India Pale Ale, the brewers of Burton-on-Trent were famed for their brown ales. I’m going to shoot for a little complexity to the malt profile and go with enough hops to suit modern tastes. Not super hopped up, but definitely more than what was found in the traditional Browns. Those old-timey Englanders didn’t understand that hops could be used for more than merely preserving beer.
Burton Brown, partial, 7 gallons
Grist bill: 8 oz of Dark Muscovado sugar, amber & wheat DME, honey roast, and a little crystal, and tad of chocolate roast malts.
Hops schedule : Nugget for bittering, Northern Brewer for aroma, and Pride of Ringwood for a dry hop during secondary fermentation.
Yeast: Nottingham dry (I’m going old school with the yeast).
It’s now in the 10 gallon fermenter. And clean up is done. Sunday’s mission is accomplished : -)
If the yeasty beasties do their job and I hold up my end of the deal, it should be ready to sample in early to mid-February.
I’ve also got a couple small batches of Bush cider in the pipeline (in the smaller vessels). That should be ready to bottle in two weeks. Drinkable in 6 weeks, about as good as it will ever get in 10 weeks.
I have a pot of moose chili simmering away, Susan will bake cornbread to go with that, and we’ll wash it down with the winter ale I brewed last fall. All in all, I’d say it’s a good Sunday here in King Salmon.
Burton Brown, partial, 7 gallons
Grist bill: 8 oz of Dark Muscovado sugar, amber & wheat DME, honey roast, and a little crystal, and tad of chocolate roast malts.
Hops schedule : Nugget for bittering, Northern Brewer for aroma, and Pride of Ringwood for a dry hop during secondary fermentation.
Yeast: Nottingham dry (I’m going old school with the yeast).
It’s now in the 10 gallon fermenter. And clean up is done. Sunday’s mission is accomplished : -)
If the yeasty beasties do their job and I hold up my end of the deal, it should be ready to sample in early to mid-February.
I’ve also got a couple small batches of Bush cider in the pipeline (in the smaller vessels). That should be ready to bottle in two weeks. Drinkable in 6 weeks, about as good as it will ever get in 10 weeks.
I have a pot of moose chili simmering away, Susan will bake cornbread to go with that, and we’ll wash it down with the winter ale I brewed last fall. All in all, I’d say it’s a good Sunday here in King Salmon.
