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Bells Best Brown clone

Bells Best Brown clone

American Brown Ale : All Grain : 5.5 gal

Yeahman

BYO 09/2002. OG = 1.058 FG = 1.013 IBUs = 30 ABV = 5.9% Mash all your grains at 155º F for 45 minutes. Collect enough wort to boil for 75 min. and have a 5.5-gallon yield. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70º F, and ferment for 10-14 days. Bottle your beer, age for two to three weeks and enjoy!

November 16, 2012 at 10:50am

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 8.25 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .875 lbs Victory® Malt; Briess

    Victory® Malt; Briess

    Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .875 lbs Roasted Barley; Briess

    Roasted Barley; Briess

    Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .875 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • .125 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.

  • .5 oz Cascade - 8.3 AA% whole; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .25 oz Nugget - 13.0 AA% whole; boiled 60 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • .25 oz Fuggle - 4.7 AA% whole; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 tsp Irish Moss - 15min (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.

  • White Labs WLP001 California Ale

    White Labs WLP001 California Ale

    This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.

Notes

.5oz fuggle at 1min.

Style (BJCP)

Category: 10 - American Ale

Subcategory: C - American Brown Ale

Range for this Style
Original Gravity: 1.051 1.045 - 1.060
Terminal Gravity: 1.012 1.010 - 1.016
Color: 24.2 SRM 18 - 35
Alcohol: 5.1% ABV 4.30% - 6.20%
Bitterness: 31.5 IBU 20.00 - 40.00

Discussion

Yeahman

Yumm

2013-01-21 12:26pm

This is one of my best brews to date.

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