Products
BeerTools Pro 2.1 Download (Windows)
$24.95 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
$3 USD
Tasty's Janets Brown
American Brown Ale • All Grain • 13 gal
yup, yup, yup
March 30, 2011 pm 10:43pm
0.0/5.0 0 ratings
Ingredients (All Grain, 13 gal)
- 21 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.
- 2 lbs
White Wheat Malt; Briess
White Wheat Malt; Briess
Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- 2.5 lbs
2-Row Carapils® Malt; Briess
2-Row Carapils® Malt; Briess
Very low color or flavor contribution. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2.5 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.
- 1 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 3 oz
Northern Brewer - 8.6 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.
- 2 oz
Northern Brewer - 8.6 AA% pellets; boiled 15 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.
- 3 oz
Cascade - 5.4 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Mash at 154. Also 3 oz Cascade at 0 minutes, and 4 oz Centennial dry hop.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.016 | |
| Color: | 20.3 SRM | 18 - 35 | |
| Alcohol: | 6.5% ABV | 4.3% - 6.2% | |
| Bitterness: | 60.2 IBU | 20 - 40 | |
Discussion
Brewed 3/31/11
2011-04-01 2:52am
O.G. 1.070. Some of the late hops boiled over (NB at 15?). Pitched at 60F, free rise to 67F over 2 days, held at 67F. Chocolate malt was Muntons, listed at 350-450 lovibond, so who knows how dark it really was. Piched appropriate cell count, in a 6 hour, 1.5 liter starter (.75 liters to each carboy) that warmed up to room temp over the 6 hours. Intermittent shaking. Dry hopped 4/10 after 9 days ferment. Kegged 4/18/11. F.G. 1.013. No finings, but kegged and chilled to 32F. Next time use less grain. This one ended up at 7.5% a.b.v. so I will definitely enter it as an Imperial Brown Ale.
Good start
2011-04-27 9:41am
Although this ended up at about 7.5% abv, the alcohol is well hidden. I attribute this to the fermentation. On this one, I pitched a counted, active starter, at 60F, and let it ramp naturally over about 3 days to 67, where the remainder of the ferment took place. I think this cold start restrained the fusels well. This was 1056, which has a temperature range down to 60F.
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm