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How Now Brown Pal

How Now Brown Pal

American Brown Ale • Extract • 5 gal

toppoppa

Haven't made this yet. Will be made on 5-4-07

April 27, 2007 am 11:45am

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • .5 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 6 lbs Dry Extra Light Extract

    Dry Extra Light Extract

    For making very pale ales and lagers.

  • 1 oz Target - 10.0 AA% whole; boiled 60 min

    Target

    Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.

  • .5 oz Liberty - 4.0 AA% whole; boiled 15 min

    Liberty

    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • .5 oz Centennial - 10.0 AA% whole; boiled 5 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Using yeast cake from a blonde ale made 2 weeks prior. US56 Dry yeast

Style (BJCP)

Category: 10 - American Ale

Subcategory: C - American Brown Ale

Range for this Style
Original Gravity: 1.055 1.045 - 1.060
Terminal Gravity: 1.013 1.010 - 1.016
Color: 18.5 SRM 18 - 35
Alcohol: 5.4% ABV 4.3% - 6.2%
Bitterness: 40.4 IBU 20 - 40

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