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Bad Bad Leroy Brown Ale
American Brown Ale • Extract • 5.5 gal
Basic American Brown Ale
October 7, 2007 pm 08:07pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 1 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
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 6 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.
- 1 oz
Willamette - 4.5 AA% pellets; 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
Willamette - 5.1 AA% pellets; boiled 20 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
Willamette - 5.1 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
-
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
OG: 1.044 @ 72 FG: 1.010 @ 75
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 20.2 SRM | 18 - 35 | |
| Alcohol: | 4.8% ABV | 4.3% - 6.2% | |
| Bitterness: | 24.8 IBU | 20 - 40 | |
Discussion
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