
jay brown ale
Mild • Extract • 18.93 L
December 22, 2000 pm 03:45pm
Ingredients (Extract, 18.93 L)
- 0.23 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.23 kg
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1.50 kg
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 60 g
Willamette - 4.9 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
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: 11 - English Brown Ale
Subcategory: A - Mild
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.047 | 1.030 - 1.038 | ![]() |
Terminal Gravity: | 1.012 | 1.008 - 1.013 | ![]() |
Color: | 20.3 SRM | 12 - 25 | ![]() |
Alcohol: | 4.5% ABV | 2.8% - 4.5% | ![]() |
Bitterness: | 26.9 IBU | 10 - 25 | ![]() |