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Ray Bradbury's Pandemonium Brown Ale
American Brown Ale • Partial Mash • 5 gal
American grains, British yeast, German hops, Belgian chocolate...
August 18, 2012 pm 04:50pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- .4 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- .5 lbs
Caramel Malt 120L; Briess
Caramel Malt 120L; Briess
Pronounced caramel, burnt sugar, raisiny, prunes flavor. 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. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .8 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 6.6 lbs
CBW® Golden Light Liquid (Malt Extract); Briess
CBW® Golden Light Liquid (Malt Extract); Briess
Malty flavor. Characteristics & Applications: • CBW® Golden Light is a liquid, 100% pure malted barley extract made from 100% Briess malt and water. • CBW® Golden Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.
- 1 oz
Glacier - 5.6 AA% pellets; boiled 60 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- 1 oz
Glacier - 5.6 AA% pellets; boiled 15 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- 1 oz
Perle - 7.8 AA% pellets; boiled 5 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 ea
Whirlfloc Tablets (Irish moss) - At 15 mins before flameout (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
White Labs WLP013 London Ale
White Labs WLP013 London Ale
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Notes
Crazy.
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: | 29.0 SRM | 18 - 35 | |
| Alcohol: | 5.9% ABV | 4.3% - 6.2% | |
| Bitterness: | 34.4 IBU | 20 - 40 | |
Discussion
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