Chocolate Brown Ale
This dark Brown Ale is a perfect winter drink. Although there is no milk added you still get a delicious chocolate and coffee creaminess, reminiscent of a comforting hot chocolate or coffee on a cold evening. The UK Dark Ale yeast provides its full body, and its medium bitterness matches it perfectly to a sweet dish.
EXPECTED BREW FIGURES
OG: 1.046
FG: 1.012
ABV: 4.5%
Volume: 23 L
INGREDIENTS
• 4 kg Marris Otter Pale Ale
• 0.25 kg Bairds Chocolate
• 0.5 kg Bairds Light Crystal
• 0.25 kg Bairds Brown Ale
• 1 x UK Dark Ale Craft Series Yeast
• 10 g Pacific Jade
• 40 g Styrian Goldings
• 40 g Fuggles
• 1 tsp Irish Moss
METHOD
• Add 14.5 L of water and heat to 67 degrees C.
• Add your grains and stir.
• Mash at 67 degrees C for 60 minutes.
• Mash out by raising temperature to 75 degrees C for 10 minutes.
• Once 10 minutes is up, turn off the pump.
• Rinse your grain with 17.5 L of water at 75 degrees C.
• Boil for 75 minutes. (Boil size will be 28 L.)
• Add all 10 g of Pacific Jade at 60 minutes.
• Add 20 g of Styrian Goldings and 20 g of Fuggles and your Irish Moss at 10 minutes.
• Add the other 10 g of Styrian Goldings and 10 g of Fuggles at 0 minutes.
• Once transferred to your fermenter and wort has been cooled to 21-22 degrees C, pitch your yeast into your fermenter.
• Wait 5 days after pitching yeast before dry hopping.
• Add 10 g of Styrian Goldings and 10 g of Fuggles to your fermenter.
• Once fermentation is complete, bottle or keg as usual.
