Downtown Brown (DTB) II

All Grain Recipe

Submitted By: NigelK (Shared)
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Brewer: NK
Batch Size: 6.34 galStyle: Northern English Brown Ale (10B)
Boil Size: 7.66 galStyle Guide: BJCP 1999
Color: 17.0 SRMEquipment: Grainfather
Bitterness: 26.2 IBUsBoil Time: 90 min
Est OG: 1.059 (14.4° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.018 SG (4.7° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 35.0

Ingredients
Amount Name Type #
6.60 gal London, England Water 1
11 lbs 0.37 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
10.58 oz Biscuit Malt (23.0 SRM) Grain 3
10.58 oz Brown Malt (65.0 SRM) Grain 4
10.58 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 5
5.29 oz Chocolate Malt (350.0 SRM) Grain 6
1.16 oz Goldings, B.C. [4.9%] - Boil 60 min Hops 7
0.74 oz Fuggle [4.5%] - Boil 30 min Hops 8
0.78 oz Fuggle [4.5%] - Boil 15 min Hops 9
1.0 pkgs London Ale (White Labs #WLP013) Yeast 10
0.35 oz Cascade [5.5%] - Dry Hop 5 days Hops 11

Notes

In hindsight, probably gone too heavy on speacialty malts for style. Should be <20% of grain bill. Alternative yeast Safale S-04 Or YEAST 1098 | British Ale

This Recipe Has Not Been Rated

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