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Brown-Eye
American Brown Ale • All Grain • 3.5 gal
hmm
November 17, 2007 pm 03:29pm
0.0/5.0 0 ratings
Ingredients (All Grain, 3.5 gal)
- 6 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
- 1 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- .12 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .12 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .8 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.0 AA% whole; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. 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.
Notes
Mm
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 24.3 SRM | 18 - 35 | |
| Alcohol: | 6.0% ABV | 4.3% - 6.2% | |
| Bitterness: | 36.4 IBU | 20 - 40 | |
Discussion
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