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Brown and Sticky
American Brown Ale • All Grain • 5 gal
A wood-chipped brown ale. Tasty, but went south due to bad sterilization
June 17, 2009 pm 10:04pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .5 oz
Glacier - 7.0 AA% whole; boiled 60 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- .5 oz
Fuggle - 4.7 AA% whole; 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 oz
Fuggle - 4.7 AA% whole; boiled 10 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 oz
Toasted Oak Chips - (omitted from calculations)
Toasted Oak Chips
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
What's brown and sticky? A stick! (of oak in this case) -------------------------- Mashed at 110F for 20 min and 154F for 60 min -------------------------- Batch sparged (7 qts and 8 qts) to make ~6.25 gallons pre-boil -------------------------- Boiled for 65 minutes, yielded ~5 gallons of 1.054 wort ------------------------ Fermentation started after ~18 hours in fermenter (temp ~65F) ------------------------ Racked to secondary after 5 days Gravity 1.014 ------------------------ good brown taste, very toasty/nutty flavor. added 1 oz toasted oak chips to secondary. ------------------------ checked after 8 days in secondary, fermentation seems to have stopped. Gravity 1.012 Good taste, although not much oakiness yet, will probably leave for another week in secondary to get more oak taste. Good nutty aftertaste, and a good mouthfeel (for a flat beer!) ------------------ Beer was tasty at first, but got contaminated and went south quickly. The culprit seems to be the wood chips, didn't steam them long enough.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 21.2 SRM | 18 - 35 | |
| Alcohol: | 5.3% ABV | 4.3% - 6.2% | |
| Bitterness: | 29.2 IBU | 20 - 40 | |
Discussion
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