The following beer recipe is featured in the September/October 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
In London, the brewing industry is growing quickly, just like ours here in the United States. New breweries have transformed London's beer scene, and many of their brewers share a significant trait: they started as members of the London Amateur Brewers (LAB) before going pro. Graham O'Brien, along with other friends from LAB, launched Pressure Drop Brewery at the end of 2012. They started on a 13.2-gallon (50-liter) system in O'Brien's house but soon began to look for a location that would host a 6 to 10 barrel system. Stokey Brown, one of their flagship brews, combines the maltiness of a brown ale with some added hop punch.
This recipe was featured in "London Area Brewers Go Pro," written by Mark Dredge, in the September/October 2013 issue of Zymurgy.
The following beer recipe is featured in the September/October 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
In London, the brewing industry is growing quickly, just like ours here in the United States. New breweries have transformed London's beer scene, and many of their brewers share a significant trait: they started as members of the London Amateur Brewers (LAB) before going pro. Graham O'Brien, along with other friends from LAB, launched Pressure Drop Brewery at the end of 2012. They started on a 13.2-gallon (50-liter) system in O'Brien's house but soon began to look for a location that would host a 6 to 10 barrel system. Stokey Brown, one of their flagship brews, combines the maltiness of a brown ale with some added hop punch.
This recipe was featured in "London Area Brewers Go Pro," written by Mark Dredge, in the September/October 2013 issue of Zymurgy.
Ingredients:
- 6.3 lb. (2.8 kg) Maris Otter pale malt
- 2.1 lb. (0.95 kg) Weyermann Pilsner malt
- 0.5 lb. (0.23 kg) amber malt
- 0.5 lb. (0.23 kg) Weyermann 60°L crystal malt
- 0.5 lb. (0.23 kg) chocolate malt
- 0.65 oz. (18 g) whole East Kent Goldings, 6.5% a.a. (60 min.)
- 0.3 oz. (9 g) Bramling Cross, 6% a.a. (30 min.)
- 0.4 oz. (11 g) Bramling Cross, 6% a.a. (10 min.)
- 1.0 oz. (28 g) Bramling Cross, 6% a.a. (flameout)
- 1.0 oz. (28 g) US Cascade, 5.5% a.a. (flameout)
- 1.0 oz. (28 g) US Centennial, 10% a.a. (flameout)
- 1.0 oz. (28 g) Bramling Cross, 6% a.a. (dry hop)
- 1.0 oz. (28 g) US Cascade, 5.5% a.a. (dry hop)
- 1.0 oz. (28 g) US Centennial, 10% a.a. (dry hop)
- Safale US-05 Yeast
Specifications:
Yield: 5 gallons (19 L)
Original Gravity: 1.054
IBU: 22
SRM: 25
Boil Time: 80 minutes
Directions:
Mash grains at 122°F (50°C) for 10 minutes. Raise to 156°F (69°C) and hold for 60 minutes. Boil 80 minutes. Rack to secondary and dry hop for three days at 36°F (2°C).
Extract Version:
Substitute 6.25 lb. (2.83 kg) pale malt extract syrup for Pilsner and Maris Otter malts. Steep remaining grains for 30 minutes in 160°F (71°C) water. Drain, rinse grains, and proceed with boil.
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