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Ruff Brown Ale
American Brown Ale • Extract • 10 gal
March 27, 2002 am 11:06am
0.0/5.0 0 ratings
Ingredients (Extract, 10 gal)
- 2 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 8 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 oz
Cascade - 5.5 AA% whole; boiled 45 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Chinook - 13.0 AA% whole; boiled 45 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 tbsp
irish moss - (omitted from calculations)
irish moss
-
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: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 18.7 SRM | 18 - 35 | |
| Alcohol: | 5.4% ABV | 4.3% - 6.2% | |
| Bitterness: | 36.7 IBU | 20 - 40 | |
Discussion
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