• Favorite
  • Discuss
  • Subscribe
jay brown ale

jay brown ale

Mild • Extract • 18.93 L

psjg@start.com.au

December 22, 2000 pm 03:45pm

0.0/5.0 0 ratings

Ingredients (Extract18.93 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

Discussion

Post a Comment

Subscribe to this discussion.