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Oatmeal Milk Brown

Oatmeal Milk Brown

British Brown Ale • All Grain • 5.5 gal

fishchar

Creamy sweet brown ale

January 4, 2018 at 02:55pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 7 lbs Pilsen Malt; Briess

    Pilsen Malt; Briess

    Subtly sweet maltiness. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .68 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.

  • 2.5 lbs 2-Row Caramel Malt 10L; Briess

    2-Row Caramel Malt 10L; Briess

    Golden color and a candy like sweetness. 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. • Caramel 10L is a roasted caramel malt that imparts golden 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.

  • .31 lbs Chocolate; Crisp

    Chocolate; Crisp

    Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.

  • .31 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.

  • 1.5 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1.5 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • .5 oz Horizon - 12.8 AA% pellets; boiled 60 min

    Horizon

    Pedigree A diploid high alpha, low co-humulone selection. Cross made in Oregon in 1970, half-sister of Nugget. Typical Beer Styles All Ales and Lagers.

  • 1 tsp 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.

  • White Labs WLP051 California Ale V

    White Labs WLP051 California Ale V

    From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.

Style (BJCP)

Category: 13 - Brown British Beer

Subcategory: B - British Brown Ale

Range for this Style
Original Gravity: 1.064 1.040 - 1.052
Terminal Gravity: 1.014 1.008 - 1.013
Color: 22.6 SRM 12 - 22
Alcohol: 6.6% ABV 4.2% - 5.4%
Bitterness: 28.7 IBU 20 - 30

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