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Brown Nose
American Brown Ale • All Grain • 45 L
Wonderful aroma you can smell from arms length or more. Fantastic malty flavour with very slight bitterness on the back.
March 1, 2006 pm 12:03pm
0.0/5.0 0 ratings
Ingredients (All Grain, 45 L)
- 10 kg
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.5 kg
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 0.3 kg
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.
- 30 g
Sticklebract - 12.0 AA% pellets; boiled 70 min
Sticklebract
Pine-like Aroma with a hint of citrus.
- 30 g
Willamette - 6.0 AA% pellets; boiled 20 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 30 g
Willamette - 6.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 18.2 SRM | 18 - 35 | |
| Alcohol: | 4.8% ABV | 4.3% - 6.2% | |
| Bitterness: | 34.0 IBU | 20 - 40 | |
Discussion
Additional Info
2006-03-09 8:36am
I must add that the boil on this brew was fairly inefficient due to high wind problems on the day - kept blowing the burner out. I believe the bitterness would have been alot more pronounced had this not been so.
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