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Brown Down-Pour a Few
American Brown Ale • All Grain • 5 gal
Smooooth Baby!
March 6, 2003 am 07:37am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 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
- 1 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- .25 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.
- .75 oz
Northern Brewer - 8.0 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .50 oz
Cascade - 5.5 AA% whole; boiled 20 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .50 oz
East Kent Goldings - 5.0 AA% whole; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Notes
Adjust for your own efficiency, mine sucks still. Getting ~ 65% attenuation too. This is YUMMY!!! Had a few last nite. Brewed it outside in a downpour, hence the name.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.016 | |
| Color: | 18.7 SRM | 18 - 35 | |
| Alcohol: | 4.0% ABV | 4.3% - 6.2% | |
| Bitterness: | 32.4 IBU | 20 - 40 | |
Discussion
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