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Hazin' Jake
Northern English Brown Ale • Partial Mash • 10 gal
good
January 28, 2009 pm 11:17pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 10 gal)
- 6 lbs
English Mild Ale
English Mild Ale
Dry, nutty malty flavor. Promotes body. Use in English mild ales.
- 0.25 lbs
CaraMalt; Beeston
CaraMalt; Beeston
Often used to give color and flavor to pale lagers.
- 1 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 0.5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 3.5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 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.
- 2.0 oz
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1.00 oz
Willamette - 5.0 AA% pellets; 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
- 1.00 oz
Willamette - 5.0 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 1338 European Ale™
Wyeast 1338 European Ale™
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 14.8 SRM | 12 - 22 | |
| Alcohol: | 5.2% ABV | 4.2% - 5.4% | |
| Bitterness: | 27.5 IBU | 20 - 30 | |
Discussion
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