Ingredients with Measurements:
- 6 lbs. of pale malt extract
- 1 lb. of honey
- 1 lb. of crystal malt
- 1 oz. of Brewers Gold hops
- 1 oz. of Willamette hops
- 1 package of ale yeast
- 5 gallons of water
Special equipment needed:
- Large pot
- Fermentation vessel
- Airlock
- Bottling equipment
Step-by-step instructions:
1. Heat 2.5 gallons of water in a large pot until it reaches 155°F.
2. Steep the crystal malt in a muslin bag for 30 minutes.
3. Remove the bag and add the pale malt extract and honey to the pot.
4. Bring the mixture to a boil and add 1 oz. of Brewers Gold hops.
5. Boil for 60 minutes, adding 1 oz. of Willamette hops in the last 10 minutes.
6. Cool the mixture and transfer it to a fermentation vessel.
7. Add the ale yeast and ferment for 2 weeks.
8. Bottle the beer and let it carbonate for 2 weeks.
Time:
Preparation time: 30 minutes
Cooking time: 60 minutes
Fermentation time: 2 weeks
Carbonation time: 2 weeks
Temperature:
Steeping temperature: 155°F
Boiling temperature: 212°F
Fermentation temperature: 68°F
Serving size:
This recipe makes 5 gallons of beer, which is approximately 40 12-ounce bottles.
Nutritional information:
Calories per serving: 150
Carbohydrates: 15g
Protein: 2g
Fat: 0g
Substitutions for ingredients:
- Pale malt extract can be substituted with light dry malt extract.
- Crystal malt can be substituted with caramel malt.
- Brewers Gold hops can be substituted with Northern Brewer or Chinook hops.
- Willamette hops can be substituted with Fuggle or East Kent Goldings hops.
Variations:
- Add 1 lb. of roasted barley for a darker color and roasted flavor.
- Use a different type of honey, such as clover or wildflower, for a different flavor profile.
- Add 1 lb. of oats for a creamier mouthfeel.
Tips and tricks:
- Use a wort chiller to cool the mixture quickly and efficiently.
- Sanitize all equipment before use to prevent contamination.
- Use a hydrometer to measure the specific gravity of the beer during fermentation.
Storage instructions:
Store the bottled beer in a cool, dark place for up to 6 months.
Reheating instructions:
This beer is not meant to be reheated.
Presentation ideas:
Serve the beer in a pint glass with a frothy head.
Garnishes:
Garnish with a slice of orange or lemon.
Pairings:
This beer pairs well with grilled meats, spicy foods, and chocolate desserts.
Suggested side dishes:
Serve with a side of roasted vegetables or a salad.
Troubleshooting advice:
- If the beer is too sweet, reduce the amount of honey used.
- If the beer is too bitter, reduce the amount of hops used.
- If the beer is cloudy, let it settle for a few days before serving.
Food safety advice:
Sanitize all equipment before use to prevent contamination.
Food history:
Brown ales originated in England in the 17th century and were brewed with brown malt. Honey has been used in beer brewing for centuries and was often added as a natural sweetener.
Flavor profiles:
This beer has a malty sweetness with a slight honey flavor and a balanced bitterness from the hops.
Serving suggestions:
Serve this beer chilled in a pint glass.
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Region: Canadian