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Brown Sugar American Brown II
Belgian Specialty Ale • All Grain • 5 gal
Omitted 1/4lb Breiss Spec. Rst and 1/4lb Breiss Victory due to room....yes I know I need to upgrade. Also added 1 OZ of centennial's at flameout.
October 14, 2013 pm 05:53pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 2.0 lbs
Standard 2-Row; Rahr
Standard 2-Row; Rahr
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
- 8.0 lbs
Pale Ale Malt; Rahr
Pale Ale Malt; Rahr
A principal ingredient of cask ales using heritage barleys.
- 0.25 lbs
Chocolate Rye Malt; Weyermann®
Chocolate Rye Malt; Weyermann®
German-grown top-quality rye (2004 harvest). Product Characteristics: Carefully and evenly roasted rye malt. Enhances deep opacity, aroma, and creaminess of dark ales. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Dark ales
- 0.50 lbs
Caramel Malt 90L; Briess
Caramel Malt 90L; Briess
Pronounced caramel, slight burnt sugar, raisiny, prune flavors. 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. • Caramel Malt 90L is a roasted caramel malt that imparts red to 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 6-Row Malting Barley varieties.
- 0.25 lbs
Caramunich® (Organic); Weyermann®
Caramunich® (Organic); Weyermann®
Weyermann Organic CARAMUNICH® is produced from malted German two-row barley from certified organic cultivation. Weyermann CARAMUNICH® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict „German Purity Law“. We don’t use any genetically manipulated materials.
- 0.50 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.0 oz
Centennial - 8.8 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1.0 oz
Centennial - 8.8 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1.0 oz
Centennial - 8.8 AA% pellets; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Similar to my Mashmouth's Brown Sugar Belgian which is very good. It's way cool to have Briess and Rahr within short driving distance .... FRESH STUFF !!
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 17.5 SRM | 1 - 50 | |
| Alcohol: | 6.3% ABV | 2.5% - 14.5% | |
| Bitterness: | 55.2 IBU | 0 - 100 | |
Discussion
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