Bra mbling x

[far9410]

Hi, thinking of big Daves Brambling Bonanza, thoughts are brewing something appropriate, looked at brew dog, they do an extreme version.

Any ideas about using a sh#t load of these in a brew?

[seymour]

Any ideas about using a sh#t load of these in a brew?

For that, just follow any proven high-grav IPA recipe substituting Bramling Cross for everything else. Since that recipe will probably specify high-alpha American varieties, you may want to increase your Bramling Cross weights x1.5 or so.



If, however, you're looking for a tamer session option, here's one I gave to Uncle Joshua a few years back. Several members have brewed it and were well-pleased.

SEYMOUR BRAMLING CROSS BEST BITTER

6 US Gallons = 5 Imperial Gallons = 22.7 Liters

FERMENTABLES:
68.3% ≈ 7 lb ≈ 3.18 kg, Maris Otter
9.8% ≈ 1 lb ≈ 454 g, Dark Crystal Malt
9.8% ≈ 1 lb ≈ 454 g, Wheat (malted or torrified)
9.8% ≈ 1 lb ≈ 454 g, Dark Brown Sugar or Molasses (from kitchen, added to boil)
2.4% ≈ .25 lb ≈ .113 g, Oats (from kitchen: quick, flaked, rolled, pinhead, Scotch, etc)

MASH at 67°C 60 minutes or until converted

BOIL 60 minutes. DON'T FORGET TO ADD SUGAR!

HOPS:
1 oz ≈ 28.3 g, Bramling Cross, 60 minutes
.5 oz ≈ 14.2 g, Bramling Cross, 30 minutes
.5 oz ≈ 14.2 g, Bramling Cross, at flame-out, steep until cooled and pour through large strainer into fermentor
.5 oz ≈ 14.2 g, Bramling Cross, add dry-hops to fermentor after primary fermentation subsides, steep 1 week before bottling

Optional: pinch of calcium carbonate in mash, pinch of gypsum in boil kettle to make the hops pop. Irish moss near end of boil for clarity.

YEAST:
Fullers strain or Windsor

STATS assume 75% mash efficiency and 73% yeast attenuation:
OG: 1.050
FG: 1.014
ABV: 4.6%
IBU: 32
COLOUR: reddish amber