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Mike's Brown Ale
American Brown Ale • Extract • 3 gal
Recipe Calculator generated. Is a modified version of a good Mild/Brown Ale I made a month or two ago. Edit 12/20 - OG was 1.050 and FG 1.011. Steeped grains 30 minutes between 150 and 160 degrees. Tasted great prior to bottling 12/15.
December 1, 2006 pm 12:24pm
0.0/5.0 0 ratings
Ingredients (Extract, 3 gal)
- .11 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .32 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .16 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .16 lbs
American Caramel 30°L
American Caramel 30°L
Provides color, body, and contributes to foam retention and beer stability.
- .28 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 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.
- .75 oz
Fuggle - 4.0 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.
- .5 oz
Willamette - 4.3 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .25 oz
Willamette - 4.3 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
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1 tsp
Gypsum - (omitted from calculations)
Gypsum
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
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: | 1.012 | 1.010 - 1.016 | |
| Color: | 21.5 SRM | 18 - 35 | |
| Alcohol: | 5.1% ABV | 4.3% - 6.2% | |
| Bitterness: | 26.5 IBU | 20 - 40 | |
Discussion
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