Yanky Brown



A new-age American Brown Ale, big on malt but ing a distinctly hoppy kick!

Amber Ale Artisan Fresh Wort
500g Brown malt
15g Simcoe Hops (15 min boil)
15g Simcoe & 10g Cascade Hops (5 min boil)
15g Simcoe & 10g Cascade Hops (0 min boil)
15g Simcoe & 10g Cascade Hops (Dry hop)
American Ale II (WY1272), Safale US05 or MJ M44 yeast

1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place grain in 1.5 litres of hot tap water and steep for 20 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
4. Bring grain wort to the boil and simmer 15g of Simcoe hops in a boiling bag.
5. After simmering for 10 mins, add 15g Simcoe and 10g Cascade hops and simmer for a further 5mins.
6. Turn off the heat, add 15g Simcoe and 10g Cascade hops and allow to steep for 10 minutes.
7. Remove hop sock and pour wort into the fermenter. Add the fresh wort and top up with water (use some cold water if necessary from the fridge) to 20L at 20-25°C and stir vigorously for 5mins.
8. Add your chosen yeast, seal fermenter and store in cool conditions.
9. On day 4 of fermentation, place 15g Simcoe and 10g Cascade hops in a sanitised hop bag and hang in fermenter. (If kegging, hang the hop sock in the keg after transferring the beer from the fermenter). Complete fermentation as normal.

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