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BEER (Beverage Everyone Else Relishes)

BEER (Beverage Everyone Else Relishes)

American Brown Ale • All Grain • 100 gal


Dark Amber Crisp and Extra Hoppy

April 2, 2013 at 12:36am

0.0/5.0 0 ratings

Ingredients (All Grain100 gal)

  • 85 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 100 lbs 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

  • 20 lbs Amber; Crisp

    Amber; Crisp

    Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.

  • 5 lbs American Black Roast

    American Black Roast

    Adds a heavy roast flavor and dark color.

  • 10 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • 5 lbs Rice Raw

    Rice Raw

    Lightens flavor without taste. Use in American and Asian lagers.

  • 8 oz Admiral - 12.0 AA% pellets; boiled 60 min


    Newer high alpha.

  • 10 oz Cascade - 5.5 AA% pellets; boiled 45 min


    Spicy with citrus notes. Slightly grapefruity.

  • 10.00 oz Fuggle - 4.8 AA% pellets; boiled 15 min


    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • Wyeast 1338 European Ale™

    Wyeast 1338 European Ale™

    From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.

Style (BJCP)

Category: 10 - American Ale

Subcategory: C - American Brown Ale

Range for this Style
Original Gravity: 1.056 1.045 - 1.060
Terminal Gravity: 1.013 1.010 - 1.016
Color: 17.7 SRM 18 - 35
Alcohol: 5.6% ABV 4.3% - 6.2%
Bitterness: 38.3 IBU 20 - 40


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