12 June, 2011

Homebrew: Brown Sugar

This was a bit of an experiment, using some leftover liquid extract, some crystal 60, and some brown sugar. I've let it age in the bottle for six weeks, and it is getting better. It has fairly strong alcohol warmth, but with a sweetness to balance it. This doesn't fit any specific category, I was trying something different. Oh yeah, this was the first time I used a pair of 1.25gal glass jars (think COSTCO sized pickle jars) for primary fermentation, which I've since used on a couple cider and mead recipes.

Batch 1.80 gal
Recipe Gravity 1.087 OG
Estimated FG 1.022 FG
Recipe Bitterness 38 IBU
Alcohol by Volume 8.4%
Recipe Color 24° SRM
Alcohol by Weight 6.6%

1.50 lb Briess LME - Sparkling Amber Extract
2.00 lb Brown Sugar, Dark Sugar
0.40 lb Crystal 60L Grain Mashed

0.30 oz Centennial Whole 30 minutes
0.20 oz Zeus Whole 30 minutes
0.50 oz Cascade Whole 10 minutes

0.50 unit Irish Moss Fining 1/2 tsp
0.50 unit Safale S-05 Dry Ale Yeast American: Temperature Range: 59°-75° F 11.5 GRAMS


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