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October 08 American Brown
American Brown Ale • Extract • 5 gal
A change of pace.
October 9, 2008 pm 11:20pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
CaraMalt; Beeston
CaraMalt; Beeston
Often used to give color and flavor to pale lagers.
- .75 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 6 lbs
Premier Gold Liquid
Premier Gold Liquid
A light- to medium-bodied lager or ale of yellow to gold color.
- .25 lbs
Lyle's Golden Syrup
Lyle's Golden Syrup
Increases alcohol without flavor. Liquid invert sugar.
- .25 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1.5 oz
Willamette - 5.0 AA% whole; boiled 45 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 2 oz
Crystal - 3.2 AA% whole; boiled 15 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
-
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.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 27.0 SRM | 18 - 35 | |
| Alcohol: | 5.3% ABV | 4.3% - 6.2% | |
| Bitterness: | 34.7 IBU | 20 - 40 | |
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