How Now Brown Pal
American Brown Ale • Extract • 5 gal
Haven't made this yet. Will be made on 5-4-07
April 27, 2007 am 11:45am
Ingredients (Extract, 5 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 |
