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Prinz

Prinz

American Brown Ale • All Grain • 5.5 gal

Derek

Could use more dry hops

November 26, 2015  10:08pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 11.75 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.

  • .625 lbs Blackprinz® Malt;Briess

    Blackprinz® Malt;Briess

    Subtle, smooth, no bitter, astringent, dry flavors or aftertaste — Very delicate, clean flavor. Mild roasted malty flavor.

  • .875 lbs 2-Row Caramel Malt 40L;Briess

    2-Row Caramel Malt 40L;Briess

    Sweet, Caramel, Toffee. S 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 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .375 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.

  • 1 oz Mosaic® -12.5 AA% whole; boiled 60 min

    Mosaic®

    Mosaic™ (HBC 369) is an aroma hop variety developed by Hop Breeding Company, LLC that was released in 2012. It offers a unique and complex blend of floral, tropical, fruity, and earthy characteristics that translate very favorably into several styles of beer. Mosaic™ is the daughter of Simcoe® (YCR 14) and a Nugget derived male.—usahops.org

  • 2 oz Chinook -13.0 AA% whole; boiled 30 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 1 oz Amarillo® -8.5 AA% whole; boiled 5 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • FermentisUS-05Safale US-05

    FermentisUS-05Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 10 -American Ale

Subcategory: C -American Brown Ale

Range for this Style
Original Gravity: 1.066 1.045 -1.060
Terminal Gravity: 1.012 1.010 -1.016
Color: 24.0 SRM 18 -35
Alcohol: 7.1% ABV 4.3% -6.2%
Bitterness: 108.0 IBU 20 -40

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