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Ashland Brown
Southern English Brown • All Grain • 5 gal
Triple Decocted (same as Ashland Weizenbock) Test Batch
January 21, 2003 pm 12:21pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.9 oz
Fuggle - 4.9 AA% whole; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.1 oz
Fuggle - 4.9 AA% whole; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 tsp
CaSO4 in mash - (omitted from calculations)
CaSO4 in mash
- 0.25 tsp
Lactic acid in sparge water - (omitted from calculations)
Lactic acid in sparge water
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Split into 2x2.5gal batches. One with Tadcaster yeast and one with WYeast 1028
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: B - Southern English Brown
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.033 - 1.042 |  |
| Terminal Gravity: | 1.014 | 1.011 - 1.014 | |
| Color: | 24.5 SRM | 19 - 35 | |
| Alcohol: | 4.9% ABV | 2.8% - 4.1% | |
| Bitterness: | 20.7 IBU | 12 - 20 | |
Discussion
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