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March Madness

March Madness

British Brown Ale • All Grain • 10 gal

Kriegster

Hopped up brown with traditional British hops and. Yeast

March 19, 2017 at 12:10pm

0.0/5.0 0 ratings

Ingredients (All Grain10 gal)

  • 15 lbs Pale Ale Malt; Rahr

    Pale Ale Malt; Rahr

    A principal ingredient of cask ales using heritage barleys.

  • 2.1 lbs Honey; Gambrinus Malting

    Honey; Gambrinus Malting

    Honey malt is the best description for European malt known as 'Brühmalz'. Its intense malty sweetness makes it perfect for any specialty beer. It’s color is 20-25 Lov and is without any astringent roast flavors.

  • .5 lbs Chocolate Malt; Breiss

    Chocolate Malt; Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 1.5 lbs Coffee Malt; Castle Malting

    Coffee Malt; Castle Malting

    Features: Belgian coffee malt. Taste development at up to 220°C. Usage: Stouts, porters, and stingily in brown ales for hints of fresh roasted coffee. Recommended proportion: 5%. Characteristics: Imparts a rich coffee flavour and aroma to beers. Adds complexity to any dark ale. It also reinforces the color of the beer.

  • 1 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 3 oz Brewers Gold - 6.3 AA% pellets; boiled 90 min

    Brewers Gold

    Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor

  • Danstar Windsor

    Danstar Windsor

    Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).

Style (BJCP)

Category: 13 - Brown British Beer

Subcategory: B - British Brown Ale

Range for this Style
Original Gravity: 1.050 1.040 - 1.052
Terminal Gravity: 1.011 1.008 - 1.013
Color: 22.7 SRM 12 - 22
Alcohol: 5.1% ABV 4.2% - 5.4%
Bitterness: 50.6 IBU 20 - 30

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