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Mash-in with 2 1/2 gallons of water at 144°F. Target temp 130°F
30 min protein rest
Step up with 2 1/2 gallons boiling water. Target mash temp 153°F
1 Hour Starch Conversion.
Sparge with about 10 gallons water at 170°F
Skim hot break prior to first hop addition
Add 1 tsp rehydrated Irish Moss 20 minutes before end of boil.
Ferment at 68°F
Prime and bottle 3 1/2 gallons with 80 grams priming sugar. Keg the rest and force carbonate.
As opposed to the Heavy Engish Brown, this one was brewed in much stricter accordance with the BJCP Guidelines. The idea was to have a beer with a huge flavor profile in a low-gravity beer.
Rich malty caramel nose. Dark brown with ruby highlights. Rich caramel/toffee/plum flavors. Biscuit is apparent afterwards. Low hop bitterness fits style. Smooth drinking to a dry finish. 42 points.