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lab tech nut brown
Mild • Partial Mash • 5 gal
wounderful malty nose... predominate roasted barly flavor until aged around 3-4 weeks... very smooth body, with a perfect nut after taste... ??excess bitterness?? is really not noticable...
September 1, 2001 pm 04:52pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 3.5 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 4 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 oz
Target - 6.5 AA% pellets; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- .5 oz
Fuggle - 4.8 AA% pellets; boiled 2 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
mashed all grains @ 66C for 90 min. extract was one can mutons brown ale extract... boiled 60 min.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.042 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 21.0 SRM | 12 - 25 | |
| Alcohol: | 4.0% ABV | 2.8% - 4.5% | |
| Bitterness: | 30.2 IBU | 10 - 25 | |
Discussion
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