Granddad Brown Ale

Wednesday, February 15, 2006

Granddad Brown Ale

Malt Extract: 5lbs John Bull Light
Spec. Grain: 8oz 40-L Crystal Malt, 2oz Black Patent Malt
Bitter Hops: 1oz Saaz, 1/2 oz Hallertaver (45min)
Finishing Hops: 1/2 oz Hallertaver (5min)
Yeast: Whitebread Ale (liquid)
Primary: 7 days 55-61 degrees
Secondary: 10 Days 63 degrees
OG/FG: 1.040-1.050/1.008-1.014
Misc: Brown sugar boiled in with 1pt of water, introduced before secondary fermentation. Molasses is also something that can be added, preferable in the wart with the boil.

Notes: Late fermentation, it took about 32 hours to start fermenting, and I had to bring the brew to about 63F to get it moving. Temp increased to 66F and the fermentation picked up.

I think that the problems spawned from a bad pitch, I had not given the yeast enough time to wake up from the cold.

I introduced the brown sugar before the secondary fermentation (I forgot to add it during the primary), I would not recommend this as a normal practice because all of the additional activity will keep the brew from clearing up the way that you want.

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