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Hzlnut clone

Hzlnut clone

American Brown Ale • Extract • 5 gal

Ntofish

.

June 24, 2016  10:02pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 1.5 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • 1 lbs Special Roast Malt;Briess

    Special Roast Malt;Briess

    Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 1 lbs Carawheat;Powells Malt

    Carawheat;Powells Malt

    Carawheat is used in the production of wheat beers, dark lagers and festival beers. Carawheat is produced in a similar way to Caramalt. It contributes a sweet flavour, enhanced colour and improved body, foam and foam stability to beers.

  • .5 lbs German Dark Munich

    German Dark Munich

    Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

  • .5 lbs American Chocolate Malt

    American Chocolate Malt

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

  • 4 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 1 oz Northern Brewer -4.8 AA% pellets; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 0.5 oz Czech Saaz -3.6 AA% pellets; boiled 20 min

    Czech Saaz

    Very mild. 'Noble'.

  • 0.5 oz Czech Saaz -3.6 AA% pellets; boiled 9 min

    Czech Saaz

    Very mild. 'Noble'.

  • 1tsp 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.

  • .125oz Hazelnut (extract) -(omitted from calculations)

    Hazelnut (extract)

    Flavor extracted from freshly roasted hazelnuts. Has a rich mildly nutty sweet flavor.

  • White LabsWLP001California Ale

    White LabsWLP001California 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.

Style (BJCP)

Category: 19 -Amber and Brown American Beer

Subcategory: C -American Brown Ale

Range for this Style
Original Gravity: 1.050 1.045 -1.060
Terminal Gravity: 1.012 1.010 -1.016
Color: 23.7 SRM 18 -35
Alcohol: 5.0% ABV 4.3% -6.2%
Bitterness: 25.9 IBU 20 -30

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