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Ponderosa Bark Brown
American Brown Ale • All Grain • 5 gal
This recipe is a modification to Tumbleweed Brown of the Classic Beer Style Series Brown Ale by Ray Daniels and Jim Parker.
November 8, 2001 am 07:11am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7.75 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.25 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 0.25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1.0 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.5 oz
Chinook - 12.4 AA% pellets; boiled 90 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 0.5 oz
Cascade - 6.5 AA% pellets; boiled 40 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Cascade - 6.5 AA% pellets; boiled 20 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Cascade - 6.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.75 oz
Cascade - 6.5 AA% pellets; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1/2 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
-
Wyeast 9097-PC Old Ale Blend
Wyeast 9097-PC Old Ale Blend
To bring you a bit of English brewing heritage we developed the “Old Ale” blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging.
Notes
Use Papazian's two step infusion mash. 90 minute boil with Irish Moss and Yeast Nutrient added at last 15 min of boil.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 19.0 SRM | 18 - 35 | |
| Alcohol: | 4.9% ABV | 4.3% - 6.2% | |
| Bitterness: | 52.2 IBU | 20 - 40 | |
Discussion
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