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Labor Day
American Brown Ale • Partial Mash • 5 gal
A labor of love brewed on Labor Day of 2004. An American brown ale.
September 6, 2004 pm 01:07pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 4 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 2 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 3 lbs
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 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.5 oz
Northern Brewer - 7.2 AA% pellets; 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.
- 1 oz
East Kent Goldings - 4.5 AA% whole; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
-
Danstar Windsor
Danstar Windsor
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.016 | |
| Color: | 16.7 SRM | 18 - 35 | |
| Alcohol: | 5.8% ABV | 4.3% - 6.2% | |
| Bitterness: | 56.4 IBU | 20 - 40 | |
Discussion
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