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sonofdon Brown
American Brown Ale • All Grain • 5 gal
Moose Droolish
August 11, 2009 am 10:45am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7 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.
- 3 lbs
Munich Malt; International Malting
Munich Malt; International Malting
Traditional European style.
- 1 lbs
Pale Chocolate; Crisp
Pale Chocolate; Crisp
Roasted coffee flavor.
- .15 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .3 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Liberty - 4.0 AA% pellets; boiled 30 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 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
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.016 | |
| Color: | 25.0 SRM | 18 - 35 | |
| Alcohol: | 6.1% ABV | 4.3% - 6.2% | |
| Bitterness: | 35.9 IBU | 20 - 40 | |
Discussion
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