Hey Guys and Gals! A nutty northern English brown ale in the Newcastle style, from extract. Makes 5 gallons.
Ingredients
6 lb light liquid malt extract
12 oz crystal 60L malt, crushed (steeping)
4 oz chocolate malt, crushed (steeping)
1 oz Fuggles hops (60 min)
0.5 oz East Kent Goldings hops (15 min)
1 pack Nottingham ale yeast
Priming: 1 1/4 cups dry malt extract or 3/4 cup priming sugar
Directions
1. Steep the grains in a grain bag in 3 gallons of water at 155 degrees for 30 minutes. Remove the bag.
2. Bring to a boil, take off the heat and stir in the extract. Return to a boil.
3. Boil 60 minutes. Fuggles at the start, Goldings with 15 minutes left.
4. Cool, transfer to the fermenter, top off to 5 gallons, aerate and take a gravity reading.
5. Pitch the yeast at about 72 degrees. Ferment 1 week with the carboy a third empty.
6. Rack to a secondary and let it sit about 1 week.
7. Boil the priming sugar in two pints of water for 5 minutes, pour into the bottling bucket, siphon the beer over it, bottle and cap.
8. Store at 75 degrees for at least the first week to carbonate.