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Sweet Georgia Brown
Mild • Partial Mash • 5 gal
Peach Extract in with priming
July 3, 2001 pm 06:55pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 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
- .5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 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.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 2 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 2 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 oz
Willamette - 5.0 AA% whole; boiled 60 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 oz
Tettnanger - 5.0 AA% whole; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 2 oz
Saaz - 4.0 AA% pellets; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1 tsp
Gypsum - (omitted from calculations)
Gypsum
- 2 oz
Peach Extract - (omitted from calculations)
Peach Extract
-
Imperial Yeast A09 Pub
Imperial Yeast A09 Pub
Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 22.1 SRM | 12 - 25 | |
| Alcohol: | 4.6% ABV | 2.8% - 4.5% | |
| Bitterness: | 33.1 IBU | 10 - 25 | |
Discussion
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