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ABAPE
American Brown Ale • Extract • 5 gal
Brewed 01/27/12
January 30, 2012 pm 04:27pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 2 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 2 lbs
2-Row Caramel Malt 60L; Briess
2-Row Caramel Malt 60L; Briess
Sweet, Pronounced Caramel. 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 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
2-Row Chocolate Malt; Briess
2-Row Chocolate Malt; Briess
Rich Roasted Coffee. Characteristics & Applications: • 2-Row Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 4 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 oz
East Kent Goldings - 4.9 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Hallertau - 4.6 AA% pellets; boiled 30 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Hallertau - 4.6 AA% pellets; boiled 2 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
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: | 24.7 SRM | 18 - 35 | |
| Alcohol: | 4.8% ABV | 4.3% - 6.2% | |
| Bitterness: | 23.7 IBU | 20 - 40 | |
Discussion
Kutos!
2012-01-30 5:26pm
I wonder where you got the inspiration from? Great name for the beer.
Thanks
2012-01-31 9:06am
Inspired to make a brown ale by drinking New Castle. The name worked out but is just an acronym for American Brown Ale Partial Extract ;)
A few inspirations
2012-01-31 9:44am
Here are some of my other beers - "Belgian Breakfast Ale - Old Ale" inspired by my grandpa, "Western Magnolia Ale - Blonde Ale" inspired by my wife, "I-10 Rest Stop Draft Beer Specialty Beer" inspired by every rest stop we have ever stopped at in the us traveling back and forth coast to coast- , the next 3 beers were inspired by my home town in Belgium where I was born "HAINAUT - Belgian Dark Strong Ale", "HAINAUT Stout - Sweet Stout", "HAINAUT LITE - Belgian Specialty Ale", "Red Solo Cup Beer - Standard American Lager" inspired by every college football game I have ever attended and last but not least "1970 - American Amber Ale" is my trip down memory lane.
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