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Link Ma Brown's Ale
American Brown Ale • Extract • 5 gal
I think the beer should bottle condition for longer than 5 weeks for its best taste. I brewed it for the summer, and as time passes the better this brown ale becomes.
May 23, 2001 am 08:17am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5625 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .25 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- .125 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 3.5 lbs
Light; John Bull
Light; John Bull
Made from Lager malt, it will add body and character to any light brew. Light malt extract will impart rich flavor compounds, ensure an excellent fermentation, and improve the clarity.
- 1.4 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 45 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Hallertau - 4.5 AA% whole; boiled 45 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 tbsp
Irish moss - (omitted from calculations)
Irish moss
-
White Labs WLP080 Cream Ale Yeast Blend
White Labs WLP080 Cream Ale Yeast Blend
This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.
Notes
Heat 1 gallon water to 165 degrees. Crack grains and mash in for 1/2 hour. Then add second gallon of water let grains seep one hour holding mash at 154 degrees. Run off, sparge with 1 gallon at 168 degrees. Add malt liquid extract to kettle and bring to boil. Total boil is 45 minutes. FERMENTATION Primary fermentation in 5.5 gallon between 65 degrees for seven days. Rack to 6.5 (glass) secondary fermentation 65 degrees for ten days. Prime 3 ounces corn sugar and bottle. Bottle condition for two weeks at 65 degrees.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.038 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.016 | |
| Color: | 23.9 SRM | 18 - 35 | |
| Alcohol: | 3.6% ABV | 4.3% - 6.2% | |
| Bitterness: | 36.0 IBU | 20 - 40 | |
Discussion
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