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Old Brown Dog Ale--Brewtus

Old Brown Dog Ale--Brewtus

American Brown Ale : All Grain : 5.5 gal

mikfir

Named for my old brown dog Brewtus.

January 1, 2013 at 03:21pm

5.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 6.75 lbs Maris Otter Pale Ale Malt; Thomas Fawcett

    Maris Otter Pale Ale Malt; Thomas Fawcett

    A principal ingredient of cask ales using heritage barleys.

  • 1.25 lbs English Brown Malt

    English Brown Malt

    Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.

  • .25 lbs Pale Chocolate Malt; Thomas Fawcett

    Pale Chocolate Malt; Thomas Fawcett

    Roasted coffee flavor.

  • .5 lbs Toasted Pale Malt

    Toasted Pale Malt

    Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.

  • .5 lbs American Caramel 80°L

    American Caramel 80°L

    Mild caramel,nutty flavor, sweet. adds color(Red Ale)

  • .25 lbs American Caramel 120°L

    American Caramel 120°L

    Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.

  • .5 lbs Dark Brown Sugar

    Dark Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 1 oz Willamette - 5.0 AA% whole; boiled 75 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Wyeast 1028 London Ale™

    Wyeast 1028 London Ale™

    Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.

Notes

Mash at 152. Boil 75 minutes.Ferment at 68F.

Style (BJCP)

Category: 10 - American Ale

Subcategory: C - American Brown Ale

Range for this Style
Original Gravity: 1.047 1.045 - 1.060
Terminal Gravity: 1.011 1.010 - 1.016
Color: 20.4 SRM 18 - 35
Alcohol: 4.6% ABV 4.30% - 6.20%
Bitterness: 22.3 IBU 20.00 - 40.00

Discussion

mikfir

Change to recipe

2013-01-01 4:22pm

Changed to Maris Otter

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