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FuzzyNipples Brown Ale
American Brown Ale • Extract • 5 gal
SmuttyNose Old Brown Dog clone
March 20, 2001 pm 03:56pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1/2 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 1/2 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1/2 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 7 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 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 2 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Willamette - 5.0 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1/4 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Imperial Yeast A09 Pub
Imperial Yeast A09 Pub
Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.
Notes
This is my first attempt to create something close to Smuttynose Old Brown Dog. I will have to tweak the amount of the malts to get the flavor right, then use that to make an all grain version. Add cracked Munich Malt, Crystal Malt, and Chocolate Malt to 2 gals of cold water and bring to boil. Remove the grain. Add the malt extracts and bring to a boil again. Add 2 oz Cascade hops. Boil for 40 mins. Add 1 oz of Willamette hops. Continue to boil for 20 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70. Ferment at 65 for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age 1 week in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.016 | |
| Color: | 20.4 SRM | 18 - 35 | |
| Alcohol: | 6.4% ABV | 4.3% - 6.2% | |
| Bitterness: | 43.0 IBU | 20 - 40 | |
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