Angela’s Bruise

A play on the word "brews," Angela coined this name for one of her best homebrewed ales. Apparently homebrewing is not a sore spot with her.

Type: Ale

Style: Other Ale

Batch Size: 5 gallons

Recipe Type: Extract only

Recipe Contributed By: Briess technical Services Team

---

Ingredients

Quantity	Ingredient	Comment	Malt Style
9.9 lbs	CBW® Sparkling Amber LME		Extract, LME
3.3 lbs	CBW® Traditional Dark LME		Extract, LME
2 oz	Columbus Hops	Boil 60 minutes
1 oz	Cascade Hops	Boil 5 minutes
2 pkgs	Champagne Yeast

---

Procedures

1. Bring 4 gallons of water to a boil
2. Add extract
3. Stir vigorously to dissolve
4. Bring to a boil
5. Add bittering hops and continue to boil
6. Add finishing hops as indicated
7. Remove from heat
8. Cool to 55-60ºF
9. Transfer to primary fermenter
10. Fill to desired level with cold water
11. Oxygenate and pitch yeast

---

Primary Fermentation: 7 days at 70ºF

Secondary Fermentation: 21 days at 45ºF

Fermentation Notes: Bottle condition and allow to age for 3-6 months

Original Gravity:

Final Gravity:

Alcohol by Weight:

Alcohol by Volume:

IBU:

Color:

Tags:

• https://brewingwithbriess.com/recipes/
• Angela’s Bruise

©2008-2024 Briess Malt & Ingredients