Brown Ale Brewed w/ Homemade Specialty Malts!!!🍺

This American Brown Ale is the first grain to glass beer I’ve brewed with my own homemade malt and homemade specialty malts. Open this video description for the full recipe.

Options if you'd like to support Bearded & Bored:
Shirts & Drinkware - https://bearded-and-bored.creator-spr...
Patreon Monthly Contribution:   / beardedandbored  
Monthly Contribution through YouTube = click the JOIN button next to the Subscribe button.
One Time Contribution to help me buy supplies: https://www.paypal.com/donate?hosted_...

How to Make Your Own Specialty Malts -    • 🍺How to Malt Barley & Toast 5 Special...  

Bearded’s Brown Ale – 2 gallon BIAB recipe – 5.25% ABV
OG Range= 1.047 to 1.051 / FG= 1.007
3.5 gallons (13.25L) water – preboil volume
2# (907g) Pale Malt
1# (453g) Munich Malt
8 oz (226.7g) Caramel Malt 80L
4 oz (113.4g) Special B Malt
2 oz (56.6g) Chocolate Malt
.5oz(14g) Willamette hops @30 minutes
1/8tsp Irish Moss @10 minutes
.25oz(7g) US Goldings hops @ 5 minutes
½ packet Nottingham yeast – rehydrate in water w/ 1 tsp sugar

1. Get 3.5 gallons(13.25L) of water up to strike temperature of 157F(69.4C), then put your brew bag in the pot and add in the crushed grain, stirring as you go to prevent dough balls. Mix well and mash at 148F(63.8C) for 60 minutes.
2. Lift out your bag and pour 2 quarts(2L) of hot water over the bag slowly to rinse out residual sugars, then drain for 10 minutes.
3. Boil the wort for 30 minutes, then add 0.5oz(14g) of Willamette Hop pellets.
4. Boil for 20 minutes, then add 1/8 tsp Irish Moss mixed with 4oz cooled wort.
5. Boil 5 minutes, then add 0.25oz(7g) US Goldings Hops. Boil 5 more minutes and turn off the heat.
6. Remove your hop bags and cool the beer to 80F(26.6C) or below and take a gravity reading. Should be between 1.047 and 1.051.
7. Pitch your rehydrated Nottingham yeast, Seal up the fermenter with an airlock and let the beer ferment for at least 2 weeks.
8. Your final gravity should be around 1.007.
9. For bottling you can make a priming solution of 1.5oz of table sugar and 4 ounces of water, or add 1/2tsp of dry sugar to each 12oz bottle, or rounded 1/2tsp to 16oz bottles.
10. Allow your bottles to carbonate at room temperature for at least two weeks, then chill and enjoy.

The equipment I use the most:
16oz Swing Top Bottles - https://amzn.to/2L5r9Df
Glencairn Glasses - https://amzn.to/33mnyY2
Aquarium Pump - https://amzn.to/3gQUdJ0
Hydrometer - https://amzn.to/2ZixC33
Bucket Spigot - https://amzn.to/2IBceO5
StarSan - https://amzn.to/2P1XFqR
Airlocks - https://amzn.to/2ADAQRg
Grommets for Airlocks - https://amzn.to/2Rx9m7U
Mini Siphon - https://amzn.to/2Df7fQz
Shop at Amazon using these affiliate links to help support my channel without costing you anything extra. As an Amazon Associate I earn from qualifying purchases.

Disclaimer: Production of alcoholic beverages comes with inherent risks. Know and follow all applicable laws. The content of this or any of my videos is provided for entertainment and educational purposes. If you attempt this or any of my projects you assume all risks. Please drink responsibly.

TWITTER -   / beardednbored  

Intro music - “Yes Ma’am” by Cullah is licensed under an Attribution-ShareAlike License. Check him out. He's Awesome!    / @cullah  

#SpecialtyMalts #AmericanBrownAle #HomeBrewing