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Bucksnort Brown Ale

American Brown Ale • All Grain • 5.25 gal

Yeahman

Big Brew Day 2012

May 1, 2012 am 10:27am

0.0/5.0 0 ratings

Ingredients (All Grain, 5.25 gal)

10 lbs Pale Ale Malt; Briess

Pale Ale Malt; Briess

Golden color with a malty flavor. 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.
.5 lbs Crystal Malt 90°L

Crystal Malt 90°L

Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
.41 lbs Chocolate Malt; Breiss

Chocolate Malt; Breiss

Rich roasted coffee flavor. Characteristics & Applications: • 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 6-Row Malting Barley varieties.
.0625 lbs Black; Crisp

Black; Crisp

Dark color and an astringent smoky flavor.
.5 lbs Crystal Malt 60°L

Crystal Malt 60°L

Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
.75 oz Willamette - 5.7 AA% pellets; boiled 80 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
.75 oz Willamette - 5.7 AA% pellets; boiled 30 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
1.25 oz Mt. Hood - 5.0 AA% pellets; boiled 15 min

Mt. Hood

Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
.75 tsp Irish Moss - 15min (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.
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

.75oz willamette 5min Mash grains at 154˚ F (68˚ C) for 1 hour. Sparge at 168˚ F (76˚ C). Bring to a boil. Add hops at specified intervals from end of boil. Chill to 65-67 °F (18-19 °C) and pitch yeast. Secure air lock or blow-off tube. Ferment at 66-68 ⁰F (20-21 ⁰C). Keg at 2.4 volumes of CO₂ or bottle carbonate with 3.7 oz (105 g) corn sugar. Boil Time: 80 min Original Gravity: 1.058 Final Gravity: 1.014 SRM: 22 IBU: 38 Brewhouse Efficiency: 75%

Style (BJCP)

Category: 10 - American Ale

Subcategory: C - American Brown Ale

		Range for this Style
Original Gravity:	1.054	1.045 - 1.060
Terminal Gravity:	1.013	1.010 - 1.016
Color:	21.8 SRM	18 - 35
Alcohol:	5.4% ABV	4.3% - 6.2%
Bitterness:	40.9 IBU	20 - 40

	Apparent	Real
Original Extract:	13.34 P	13.34 P
Terminal Extract:	3.31 P	5.21 P
Attenuation:	75.2%	61.0%
	% by Volume	% by Weight
Alcohol:	5.4%	4.2%

	Weight	Calories
Alcohol:	15.2 g	104.9
Carbs:	18.4 g	69.8
Protein:	1.3 g	5.1
		Total Calories
		179.8

	Quantity	Boiled
Willamette (5.7%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	.75 oz	80 min
Willamette (5.7%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	.75 oz	30 min
Mt. Hood (5%) Mt. Hood Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.	1.25 oz	15 min

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Recipe Search

Products

Bucksnort Brown Ale

Ingredients (All Grain, 5.25 gal)

Pale Ale Malt; Briess

Crystal Malt 90°L

Chocolate Malt; Breiss

Black; Crisp

Crystal Malt 60°L

Willamette

Willamette

Mt. Hood

Irish Moss

Wyeast 1056 American Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Briess

Crystal Malt 90°L

Chocolate Malt; Breiss

Black; Crisp

Crystal Malt 60°L

Hops

Willamette

Willamette

Mt. Hood

Discussion

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	Quantity	Proportion	Gravity	Color
Pale Ale Malt Pale Ale Malt; Briess Golden color with a malty flavor. 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.	10 lbs
Crystal Malt 90°L Crystal Malt 90°L Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.	.5 lbs
Chocolate Malt Chocolate Malt; Breiss Rich roasted coffee flavor. Characteristics & Applications: • 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 6-Row Malting Barley varieties.	.41 lbs
Black Black; Crisp Dark color and an astringent smoky flavor.	.0625 lbs
Crystal Malt 60°L Crystal Malt 60°L Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.	.5 lbs

Recipe Search

Products

Bucksnort Brown Ale

Ingredients (All Grain, 5.25 gal)

Pale Ale Malt; Briess

Crystal Malt 90°L

Chocolate Malt; Breiss

Black; Crisp

Crystal Malt 60°L

Willamette

Willamette

Mt. Hood

Irish Moss

Wyeast 1056 American Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Briess

Crystal Malt 90°L

Chocolate Malt; Breiss

Black; Crisp

Crystal Malt 60°L

Hops

Willamette

Willamette

Mt. Hood

Discussion

Post a Comment

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