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mild
Northern English Brown Ale • All Grain • 22 L
OK I know, the color lies outside the guidlines.this one is a light mild and is bang on color for that see issue 5.6 of brewing techniques for confirmation
November 28, 2000 pm 02:10pm
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Ingredients (All Grain, 22 L)
- 2.3 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
- 0.35 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.1 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 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
-
White Labs WLP009 Australian Ale
White Labs WLP009 Australian Ale
Produces a clean, malty beer. Pleasant ester character, can be described as "bready". Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.
Notes
You can reculture the yeast from any bottle of Coopers ale ie Sparkling Ale, Pale Ale, Stout, or Dark
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.030 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.007 | 1.008 - 1.013 | |
| Color: | 15.4 SRM | 12 - 22 | |
| Alcohol: | 2.9% ABV | 4.2% - 5.4% | |
| Bitterness: | 18.9 IBU | 20 - 30 | |
Discussion
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