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Kriegster's Brown
American Brown Ale • All Grain • 10 gal
Additional hops: 0.5oz Amarillo 8.6 @10min 0.5oz Amarillo 8.6 Dry Hop 1oz Mt Hood 6.5 Dry Hop
July 3, 2009 am 11:18am
4.0/5.0 1 rating
Ingredients (All Grain, 10 gal)
- 18 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
- 1.5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .4 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 1 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .5 oz
Amarillo® - 8.5 AA% pellets; boiled 90 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1.5 oz
Mt. Hood - 6.5 AA% pellets; boiled 90 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- .5 oz
Mt. Hood - 6.5 AA% pellets; boiled 10 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Ferment 1week Added Dry Hop Pellets to Primary 1week Kegged Initial thoughts at kegging: Nice Malty Sweetness balanced with lighter hop bitterness and great hop flavor and aroma. Dry hopping character present, but not overpowering. Nice clean flavor and clarity of beer. Looking forward to this developing in the carbonation and aging of the beer.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 18.4 SRM | 18 - 35 | |
| Alcohol: | 5.2% ABV | 4.3% - 6.2% | |
| Bitterness: | 39.1 IBU | 20 - 40 | |
Discussion
Excellent Brown
2009-07-28 10:25am
Overall very happy with the beer. The beer finished a bit drier than I wanted, but the malt is enough to balance the hops well. Close to the Pete's Wicked clone I was shooting for. Need to mash at 68C vs the 66C for this beer.
Aged OK, but lost its hop nose.
2009-08-08 12:36am
Been 4 weeks and now the dry hop nose is almost gone. Need to modify the recipe and use Wyeast 1056. The Nottingham yeast is a great british beer yeast, but it sucks out the hop flavor and aroma. Not what I was shooting for. Still the beer is a good brown and very clear.
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