Bellringer NHC 2005

Matt Hardesty

Specialty—Imperial Historic Brown Ale

for 9 U.S. gallons (34 L)

Ingredients

28.0 lb (12.7 kg) pale malt

3.0 lb   (1.36 kg) home smoked pale malt

1.5 lb   (0.68 kg) dextrin malt

3.0 lb   (1.36 kg) 30° L crystal malt

0.5 lb   (227 g) Special B malt

0.5 lb   (227 g) chocolate malt

2.0 lb   (0.9 kg) flaked barley

1.0 oz (28 g) Cluster pellet hops, 7% alpha acid (FWH)

0.5 oz (14 g) Cluster pellet hops, 7% alpha acid (90 min)

0.5 oz (14 g) Cluster pellet hops, 7% alpha acid (60 min)

0.5 oz (14 g) Cluster pellet hops, 7% alpha acid (30 min)

0.5 oz (14 g) Columbus pellet hops, 15.5% alpha acid (30 min)

1.0 oz (28 g) Columbus pellet hops, 15.5% alpha acid (15 min)

0.5 oz (14 g) Cluster pellet hops, 7% alpha acid (15 min)

1.0 oz (28 g) Kent Golding pellet hops, 4% alpha acid (15 min)

0.5 oz (14 g) Columbus pellet hops, 15.5% alpha acid (2 min)

0.5 oz (14 g) Cluster pellet hops, 7% alpha acid (2 min)

1.0 oz (28 g) Kent Golding pellet hops, 4% alpha acid (2 min)

0.5 oz (14 g) Columbus pellet hops, 15.5% alpha acid (0 min)

0.5 oz (14 g) Cluster pellet hops, 7% alpha acid (0 min)

0.5 oz (14 g) Kent Golding pellet hops, 4% alpha acid (0 min)

Lallemand Windsor yeast (22 g)

Forced CO2 and Kraeusen to carbonate

Irish moss to clarify

Specs

Original Specific Gravity: 1.092

Final Specific Gravity: 1.022

Boiling Time: 120 minutes

Primary Fermentation: 8 days at 68° F (20° C)

Secondary Fermentation: 20 days at 58° F (14° C)

Tertiary Fermentation: 60 days at 70° F (16° C)

Directions

Mash grains at 155° F (68° C) for 90 minutes. Brettanomyces Bruxellensis added for tertiary fermentation.

Judges’ Comments

“Smoky sweetness, hop bitterness overpowers in finish. Back off on smokiness, bring forward base style.”

“This is a very interesting beer. The Brett is used to good effect here. Listing all the information, however, sets up expectations that this beer doesn’t exactly meet. Less is more!”

“Very nice Brett character! Very light, almost undetectable toast character. The residual sweetness really conflicts with the Brett. A drier beer would be more drinkable.”