• Favorite
  • Discuss
  • Subscribe
Brrrrown

Brrrrown

American Brown Ale • All Grain • 10 gal

moda253

My take on a brown that I enjoy.

May 18, 2015  04:52pm

0.0/5.0 0 ratings

Ingredients (All Grain10 gal)

  • 15 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 2 lbs American Victory

    American Victory

    Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

  • 2 lbs American Caramel 40°L

    American Caramel 40°L

    Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • 2 lbs American Caramel 80°L

    American Caramel 80°L

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

  • 2 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .5 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 1 oz Pioneer -9.0 AA% whole; boiled 45 min

    Pioneer

    New dwarf variety with clean bitterness and mild English aroma.

  • 1 oz Pioneer -9.0 AA% whole; boiled 30 min

    Pioneer

    New dwarf variety with clean bitterness and mild English aroma.

  • 1 oz Progress -6.2 AA% whole; boiled 5 min

    Progress

    Simular to Fuggles but a little sweeter.

  • Wyeast1056American Ale™

    Wyeast1056American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Style (BJCP)

Category: 10 -American Ale

Subcategory: C -American Brown Ale

Range for this Style
Original Gravity: 1.056 1.045 -1.060
Terminal Gravity: 1.013 1.010 -1.016
Color: 28.0 SRM 18 -35
Alcohol: 5.5% ABV 4.3% -6.2%
Bitterness: 28.3 IBU 20 -40

Discussion

Post a Comment

Subscribe to this discussion.