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Stu's Brown Ale
American Brown Ale • All Grain • 11 gal
Protein Rest at 125F for 30 Minutes, Coversion at 155F for 1 hour. 70 minute boil overall. I'll let you all know how it turned out.
October 5, 2002 am 07:29am
0.0/5.0 0 ratings
Ingredients (All Grain, 11 gal)
- 23 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
- 2 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 3 oz
Cluster - 7.2 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1 oz
Cascade - 6.3 AA% pellets; boiled 3 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 2565 Kolsch
Wyeast 2565 Kolsch
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 21.9 SRM | 18 - 35 | |
| Alcohol: | 5.5% ABV | 4.3% - 6.2% | |
| Bitterness: | 49.6 IBU | 20 - 40 | |
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