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Bear Lake Brown 2
Southern English Brown • All Grain • 5 gal
I've never brewed using sugar before. We'll see what happens.
January 30, 2005 pm 05:51pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5.25 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.36 lbs
German Light Crystal
German Light Crystal
- 0.19 lbs
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- 0.42 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.65 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.
- 0.40 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 0.7 oz
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.50 oz
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1338 European Ale™
Wyeast 1338 European Ale™
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: B - Southern English Brown
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.038 | 1.033 - 1.042 |  |
| Terminal Gravity: | 1.012 | 1.011 - 1.014 | |
| Color: | 27.0 SRM | 19 - 35 | |
| Alcohol: | 3.4% ABV | 2.8% - 4.1% | |
| Bitterness: | 17.8 IBU | 12 - 20 | |
Discussion
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