Habitual Brown

All Grain Recipe

Submitted By: HopfenHead (Shared)
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Brewer: HopfenHead
Batch Size: 5.00 galStyle: American Brown Ale (10C)
Boil Size: 5.15 galStyle Guide: BJCP 2008
Color: 24.2 SRMEquipment: 7 gal Turkey Fryer and 10 gal Igloo Cooler
Bitterness: 95.2 IBUsBoil Time: 60 min
Est OG: 1.062 (15.3° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 35.0

Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
10.00 oz Victory Malt (25.0 SRM) Grain 2
9.00 oz Chocolate Malt (350.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt - 77L (77.0 SRM) Grain 5
1.00 oz Citra [11.4%] - First Wort Hops 6
1.00 oz Centennial [8.7%] - Boil 25 min Hops 7
1.00 oz Cluster [6.8%] - Boil 15 min Hops 8
1.00 oz Williamette [7.5%] - Boil 10 min Hops 9
1.00 oz Amarillo Gold [8.2%] - Boil 5 min Hops 10
1.00 oz Cluster [6.8%] - Boil 5 min Hops 11
3 pkgs SafAle American Ale (DCL Yeast #S-05) Yeast 12
1.00 oz Amarillo Gold [8.5%] - Dry Hop 14 days Hops 13
1.00 oz Cascade [5.5%] - Dry Hop 0 days Hops 14

Taste Notes

- 4/5/12 - made adjustments in grain bill (increase in chocolate & victory) also increased sulfate to chloride ratio to bring out perceived bitterness 5/18/12 - a little too bitter for my tastes right off the tap. change chloride/sulfate ratio back to previous recipes numbers to get more balance. I do like the added hop character from the additional amarillo and cascade to the boil and dry hopping. The additional specialty malt was also a nice touch. If made again, consider aging it longer in the keg so some of the bitterness will drop out.

Notes

Mash Water Adjustment: Tallahassee Rainsoft Water: .95 gal; Distilled: 2.85 gal Mash Additions: Gypsum: .8 g Epsom Salt: 1.5 g CaCl2: 1.5 g Chalk: .4 g Sparge Additions: Gypsum: .9 g Epsom Salt: 1.2 g CaCl2: 1.4 g SRM: 24.2 IBU: 98.2 pH: 5.2