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Jakkie Brown
Southern English Brown • All Grain • 6 gal
brewing next weekend
April 30, 2010 pm 12:30pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 4 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 4 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
2-Row Caramel Malt 60L; Briess
2-Row Caramel Malt 60L; Briess
Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .5 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- .5 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- .5 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .5 oz
Phoenix - 10.0 AA% pellets; boiled 50 min
Phoenix
Attractive English aroma with high alpha-acid. excellent.
-
Wyeast 1187 Ringwood Ale™
Wyeast 1187 Ringwood Ale™
Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: B - Southern English Brown
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.033 - 1.042 |  |
| Terminal Gravity: | 1.017 | 1.011 - 1.014 | |
| Color: | 25.5 SRM | 19 - 35 | |
| Alcohol: | 4.8% ABV | 2.8% - 4.1% | |
| Bitterness: | 18.9 IBU | 12 - 20 | |
Discussion
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