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American Brown Ale • Partial Mash • 4.5 gal
will let you know how it turns out! (but I suspect a bit low on the hops)
January 27, 2004 pm 04:42pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 4.5 gal)
- 3 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
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 3 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1 oz
Saaz - 3.5 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 12.9 SRM | 18 - 35 | |
| Alcohol: | 4.9% ABV | 4.3% - 6.2% | |
| Bitterness: | 19.5 IBU | 20 - 40 | |
Discussion
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