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Mike's "better than natural light" ale
American Brown Ale • Extract • 5 gal
The OG was actualy 1.062 and FG was 1.010. I dry hopped it with the last 1 oz of Cascade hops in the secondary for 7 days. My "quality controll" taste was quite awesome. I am letting it sit in a tertiary fermenter for another week to let the flavors mellow, then it is getting kegged. I'll keep you posted.
April 11, 2007 pm 08:56pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 3 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 2 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 2 oz
Willamette - 4.6 AA% pellets; boiled 50 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
Cascade - 7.8 AA% whole; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.016 | |
| Color: | 29.6 SRM | 18 - 35 | |
| Alcohol: | 6.7% ABV | 4.3% - 6.2% | |
| Bitterness: | 31.6 IBU | 20 - 40 | |
Discussion
good beer
2007-04-23 5:38pm
came out a brownish red colour. not bad at all. The chocolate malt and cascade hops in the secondary really give it some character. I like this a lot.
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