Christmas Cinderella Double Brown Ale

ABV: 6.20%

IBU: 25

SRM: 32

OG: 1.060–1.064

FG: 1.013–1.017

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Brown Ale

The following beer recipe is featured in the Winter 1997 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Not quite your classic English brown ale, this Christmas Cinderella double comes in at about 6.2% ABV. It has the smooth, sweet caramel malt character of an English-style brown that is perfectly balanced with the flavor and aromatic character of chocolate malt. Wheat, special roast, and Belgian aromatic malts combine to contribute a rich, toasty, biscuit-like aroma and flavor, while the small addition of black malt adds color and assertiveness to balance the higher profile of alcohol.

This recipe was taken from Charlie Papazian's "World of Worts" article in the Winter 1997 issue of Zymurgy, in which he celebrates the variability in homebrewing from one recipe to the next. He highlights that these experiences are what make homebrewing homebrewing, while also encouraging homebrewers to relish in their best beers because they're only around for a fleeting moment.

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The following beer recipe is featured in the Winter 1997 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Not quite your classic English brown ale, this Christmas Cinderella double comes in at about 6.2% ABV. It has the smooth, sweet caramel malt character of an English-style brown that is perfectly balanced with the flavor and aromatic character of chocolate malt. Wheat, special roast, and Belgian aromatic malts combine to contribute a rich, toasty, biscuit-like aroma and flavor, while the small addition of black malt adds color and assertiveness to balance the higher profile of alcohol.

This recipe was taken from Charlie Papazian's "World of Worts" article in the Winter 1997 issue of Zymurgy, in which he celebrates the variability in homebrewing from one recipe to the next. He highlights that these experiences are what make homebrewing homebrewing, while also encouraging homebrewers to relish in their best beers because they're only around for a fleeting moment.

Ingredients:

  • 3.3 lb. (3 kg) cans EDME Maris Otter malt extract
  • 2.5 lb. (1.13 kg) Maris Otter pale malt
  • 1 lb. (0.45 kg) 75° L English crystal malt
  • 0.75 lb. (340 g) wheat malt
  • 0.5 lb. (225 g) special roast malt
  • 0.33 lb. (150 g) black patent malt
  • 0.33 lb. (150 g) Belgian aromatic malt
  • 0.5 oz. (14 g) English Kent Golding whole hops, 2.5 HBU (60 min.)
  • 1 oz. American Willamette hop pellets, 5 HBU (60 min.)
  • 0.6 oz. (17 g) American Cascade whole hops, 3 HBU (20 min.)
  • 0.25 tsp. (1.2 mL) powdered Irish moss (10 min.)
  • 1 oz. (28 g) American Cascade whole hops, 5 HBU (steep after boiling for 3 min.)
  • Wyeast 1275 Thames Valley ale yeast
  • 1 cup (237 mL) corn sugar/glucose (to prime)

Specifications:

Yield: 6 gallons (23 L)

Original Gravity: 1.060–1.064

Final Gravity: 1.013–1.017

ABV: 6.20%

IBU: 25

SRM: 32

Boil Time: 75 minutes

Directions:

Use a single-step infusion mash for the 3 3/4 lb. (2.6 kg) of grain. Add 6 quarts (5.7 L) of 172° F (78° C) water to the crushed grain, stir, stabilize, and hold the temperature at 156° F (69° C) for 60 minutes. After conversion, raise temperature to 167° F (75° C) and sparge with 2.5 gallons (9.5 L) of 170° F (77°C) water. You should have about 3.5 gallons (13.3 L) of sweet wort. Add malt extract, English Kent Golding and Willamette hops, then bring to a full and vigorous boil. Boil for 75 minutes. Ferment between 63 and 65° F (17 to 18° C) for 10 to 14 days. For best results, cellar at 50° F (10° C) for 2 to 5 weeks.


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