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Hallett Mild
Northern English Brown Ale • All Grain • 22 L
November 28, 2000 pm 01:43pm
0.0/5.0 0 ratings
Ingredients (All Grain, 22 L)
- 1.9 kg
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
- 0.5 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.25 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.3 kg
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 0.5 kg
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 23 g
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
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.031 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.007 | 1.008 - 1.013 | |
| Color: | 19.7 SRM | 12 - 22 | |
| Alcohol: | 3.1% ABV | 4.2% - 5.4% | |
| Bitterness: | 18.8 IBU | 20 - 30 | |
Discussion
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