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Surly Bender
American Brown Ale • All Grain • 5 gal
Northern Brewer recipe
April 29, 2011 am 10:47am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 lbs
Canadian 2-Row Malt; Canada Malting
Canadian 2-Row Malt; Canada Malting
Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.
- .75 lbs
Medium Crystal Malt; Simpsons
Medium Crystal Malt; Simpsons
Ale colour and flavour adjustment tailored to requirement.
- .75 lbs
Special B Malt; Castle Malting
Special B Malt; Castle Malting
Features: Very special Belgian dark malt, obtained through specific double drying process. Usage: Abbey ales, Trappist ales, dubbels, porters, brown ales, doppelbocks. Recommended proportion: 10%. Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.
- 2 lbs
Aromatic Malt; Briess
Aromatic Malt; Briess
Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.25 lbs
Chocolate Malt; Simpsons
Chocolate Malt; Simpsons
Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.
- .5 oz
Willamette - 5.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Columbus - 15.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 2.5 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
.75lb of Golden naked oats. First hops are added to wort when draining mash tun. Mash at 153 for 60min and mashout 168 for 10min.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 22.2 SRM | 18 - 35 | |
| Alcohol: | 5.9% ABV | 4.3% - 6.2% | |
| Bitterness: | 50.7 IBU | 20 - 40 | |
Discussion
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