Bastrop Brewhouse’s St. Camilla’s Honey Brown Ale clone

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Bastrop Brewhouse

St. Camilla’s Honey Brown Ale clone

(all-grain recipe; English units)

recipe by Ed Peters

 

DESCRIPTION

The first time Ed Peters brewed St. Camilla’s Honey Brown Ale was for the birthday of the cousin of a friend (named Camille) that he had only met once. He brought a keg of brown ale and a keg of root beer. Now, St. Camilla’s Honey Brown Ale is one of the year-round offerings at Bastrop Brewhouse. Ed describes the beer as based on a Northern English brown ale, but bigger and tweaked to match the birthday girl’s taste. The beer is smooth and chocolately, and nicely balanced with English hops.

INGREDIENTS (for 5 gallons)

 

Water Profile

Bastrop’s water has a lot of carbonates (~250 ppm HCO3) and a fair amount of calcium (~80 ppm Ca2+). Ed adds phosphoric acid to drop the pH of the brewing liquor to 6.3–6.6.

For the mash, Ed adds 0.14 oz. CaCl2 and 0.11 oz. CaSO4 to achieve a mash pH 5.3–5.5.

Malts and Other Fermentables

(for an OG of 14.2 °P/SG 1.058 at 70% extract efficiency and 21 SRM)

9.0 lbs. English pale ale malt (Maris Otter)

9.5 oz. crystal malt (60 °L)

8.5 oz. chocolate malt

10 oz. honey (just before knockout) *

* Bastrop Brewhouse’s honey is sourced from Spotted Goat Farms

Hops (for 31 IBUs total)

Magnum hops (26 IBUs)

0.50 oz. (at 14% alpha acids) boiled for 60 minutes

East Kent Goldings hops (4.5 IBUs)

0.67 oz. (at 5% alpha acids) boiled for 10 minutes

East Kent Goldings hops (0 IBUs)

0.85 oz.(at 5%alpha acids) boiled for 0 minutes

Yeast (to attenuate to FG 3.0 °P/SG 1.012  and an ABV of 5.8%)

0.95 oz. Fermentis Safale S-04

Processing Aids and Other 

5.0 oz. corn sugar  (to prime bottles for 2.5 volumes CO2)

 

PROCEDURE

Mash at 153 °F. Sparge with 170 °F water. Boil for 60 minutes, adding hops at times indicated. Add honey just before knockout. Cool to 66 °F. Pitch yeast and ferment.

 

Bastrop Brewhouse

St. Camilla’s Honey Brown Ale clone

(all-grain recipe; metric units)

recipe by Ed Peters

 

DESCRIPTION

The first time Ed Peters brewed St. Camilla’s Honey Brown Ale was for the birthday of the cousin of a friend (named Camille) that he had only met once. He brought a keg of brown ale and a keg of root beer. Now, St. Camilla’s Honey Brown Ale is one of the year-round offerings at Bastrop Brewhouse. Ed describes the beer as based on a Northern English brown ale, but bigger and tweaked to match the birthday girl’s taste. The beer is smooth and chocolately, and nicely balanced with English hops.

 

INGREDIENTS (for 19 L)

 

Water Profile

Bastrop’s water has a lot of carbonates (~250 ppm HCO3) and a fair amount of calcium (~80 ppm Ca2+). Ed adds phosphoric acid to drop the pH of the brewing liquor to 6.3–6.6.

For the mash, Ed adds 4 g CaCl2 and 3 g CaSO4 to achieve a mash pH of 5.3–5.5.

Malts and Other Fermentables

(for an OG of 14.2 °P/1.058 SG at 70% extract efficiency and 21 SRM)

4.1 kg English pale ale malt (Maris Otter)

270 g crystal malt (60 °L)

240 g chocolate malt

290 g honey (just before knockout) *

* Bastrop Brewhouse’s honey is sourced from Spotted Goat Farms

Hops (for 31 IBUs total)

Magnum hops (26 IBUs)

14 g (at 14% alpha acids) boiled for 60 minutes

East Kent Goldings hops (4.5 IBUs)

19 g (at 5% alpha acids) boiled for 10 minutes

East Kent Goldings hops (0 IBUs)

24 g boiled for 0 minutes

Yeast (to attenuate to FG 3.0 °P  and an ABV of 5.8%)

27 g Fermentis Safale S-04

Processing Aids and Other 

140 g corn sugar  (to prime bottles for 2.5 volumes CO2)

 

PROCEDURE

Mash at 67 °C. Sparge with 77 °C water. Boil for 60 minutes, adding hops at times indicated. Cool to 19 °C. Pitch yeast and ferment.

 

Bastrop Brewhouse

St. Camilla’s Honey Brown Ale clone

(extract adaptation; English units)

recipe by Ed Peters

 

DESCRIPTION

The first time Ed Peters brewed St. Camilla’s Honey Brown Ale was for the birthday of the cousin of a friend (named Camille) that he had only met once. He brought a keg of brown ale and a keg of root beer. Now, St. Camilla’s Honey Brown Ale is one of the year-round offerings at Bastrop Brewhouse. Ed describes the beer as based on a Northern English brown ale, but bigger and tweaked to match the birthday girl’s taste. The beer is smooth and chocolately, and nicely balanced with English hops.

 

INGREDIENTS (for 5 gallons)

 

Water Profile

Bastrop’s water has a lot of carbonates (~250 ppm HCO3) and a fair amount of calcium (~80 ppm Ca2+). Ed adds phosphoric acid to drop the pH of the brewing liquor to 6.3–6.6.

For the mash, Ed adds 0.14 oz. CaCl2 and 0.11 oz. CaSO4 to achieve a mash pH 5.3–5.5.

Malts and Other Fermentables

(for an OG of 14.2 °P/SG 1.058 and 21 SRM)

1 lb. 14 oz. English pale ale malt (Maris Otter)

9.5 oz. crystal malt (60 °L)

8.5 oz. chocolate malt

10 oz. honey (just before knockout) *

* Bastrop Brewhouse’s honey is sourced from Spotted Goat Farms

4.5 lbs. light dried malt extract

Hops (for 31 IBUs total)

Magnum hops (26 IBUs)

0.50 oz. (at 14% alpha acids) boiled for 60 minutes

East Kent Goldings hops (4.5 IBUs)

0.67 oz. (at 5% alpha acids) boiled for 10 minutes

East Kent Goldings hops (0 IBUs)

0.85 oz.(at 5%alpha acids) boiled for 0 minutes

Yeast (to attenuate to FG 3.0 °P/SG 1.012  and an ABV of 5.8%)

0.95 oz. Fermentis Safale S-04

Processing Aids and Other 

5.0 oz. corn sugar  (to prime bottles for 2.5 volumes CO2)

 

PROCEDURE

Steep crushed grains for 45 minutes at 153 °F in 4 qts. of water. Rinse grain bag with 2 qts. of 170 °F water. Add water to make at least 3 gallons, stir in roughly half of the malt extract and boil for 60 minutes, adding hops at times indicated. Add honey and remaining malt extract just before knockout. (Dissolve these in some hot wort from your brewpot first.) Cool to 66 °F. Pitch yeast and ferment.

 

Bastrop Brewhouse

St. Camilla’s Honey Brown Ale clone

(extract adaption; metric units)

recipe by Ed Peters

 

DESCRIPTION

The first time Ed Peters brewed St. Camilla’s Honey Brown Ale was for the birthday of the cousin of a friend (named Camille) that he had only met once. He brought a keg of brown ale and a keg of root beer. Now, St. Camilla’s Honey Brown Ale is one of the year-round offerings at Bastrop Brewhouse. Ed describes the beer as based on a Northern English brown ale, but bigger and tweaked to match the birthday girl’s taste. The beer is smooth and chocolately, and nicely balanced with English hops.

 

INGREDIENTS (for 19 L)

 

Water Profile

Bastrop’s water has a lot of carbonates (~250 ppm HCO3) and a fair amount of calcium (~80 ppm Ca2+). Ed adds phosphoric acid to drop the pH of the brewing liquor to 6.3–6.6.

For the mash, Ed adds 4 g CaCl2 and 3 g CaSO4 to achieve a mash pH of 5.3–5.5.

Malts and Other Fermentables

(for an OG of 14.2 °P/1.058 SG and 21 SRM)

850 g English pale ale malt (Maris Otter)

270 g crystal malt (60 °L)

240 g chocolate malt

290 g honey (just before knockout) *

* Bastrop Brewhouse’s honey is sourced from Spotted Goat Farms

2.0 kg light dried malt extract

Hops (for 31 IBUs total)

Magnum hops (26 IBUs)

14 g (at 14% alpha acids) boiled for 60 minutes

East Kent Goldings hops (4.5 IBUs)

19 g (at 5% alpha acids) boiled for 10 minutes

East Kent Goldings hops (0 IBUs)

24 g boiled for 0 minutes

Yeast (to attenuate to FG 3.0 °P  and an ABV of 5.8%)

27 g Fermentis Safale S-04

 

Processing Aids and Other 

140 g corn sugar  (to prime bottles for 2.5 volumes CO2)

 

PROCEDURE

Steep rushed grains for 45 minutes at 67 °C in 3.8 L of water. Rinse grain bag with 2 L of 77 °C water. Add water to make at least 11 L, stir in roughly half of the malt extract and boil for 60 minutes, adding hops at times indicated. Add honey and remaining malt extract just before knockout. (Dissolve these in some hot wort from your brewpot first.) Cool to 19 °C. Pitch yeast and ferment.

 

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