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Recipes
7372
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16
<_PERMID_>0
<_MOD_>2013-01-17
G&O Brown Ale2.0
Gail, Orson
2021-08-29
1992-02-01
1
640.0000000
0
640.0000000
0
0
0
0
0
-1
0
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<_PERMID_>0
<_MOD_>2021-10-10
BIAB - Standard 5 Gal/19 l Batch
3
0
1920.0000000
240.0000000
1
0.1200000
0.0000000
0.0000000
0
1
948.4266667
60.0000000
10.0000000
0
1
181.7600000
96.0000000
4.0000000
0.0000000
640.0000000
51.2000000
0.0000000
70.0000000
100.0000000
Sample Brew-In-A-Bag equipment profile set up for a 15 Gal/50 litre brew pot (diameter of 40cm or 16 inches) using a polyester grain bag to hold the grain. This profile should be used with the BIAB mash profiles available in the BeerSmith mash profiles area. The above assumes loose pellet hops and only clear, chilled wort transferred from the kettle using no trub management techniques. Experienced brewers should adjust 'Loss to Trub and Chiller' and 'Brewhouse Efficiency' accordingly to suit their trub management techniques.
0.0000000
1
0
<_PERMID_>0
<_MOD_>2016-06-02
American Brown Ale
Amber and Brown American Beer
BJCP 2015
3
19
-1
0
1.0450000
1.0600000
1.0100000
1.0160000
20.0000000
30.0000000
2.4000000
2.9000000
18.0000000
35.0000000
4.3000000
6.2000000
A malty but hoppy beer frequently with chocolate and caramel flavors. The hop flavor and aroma complements and enhances the malt rather than clashing with it. History: An American style from the modern craft beer era. Derived from English Brown Ales, but with more hops. Pete’s Wicked Ale was one of the first and best known examples, and inspired many imitations. Popular with homebrewers, where very hoppy versions were sometimes called Texas Brown Ales (this is now more appropriately a Brown IPA). Style Comparison: More chocolate and caramel type flavors than American Pale or Amber Ales, typically with less prominent bitterness in the balance. Less bitterness, alcohol, and hop character than Brown IPAs. More bitter and generally hoppier than English Brown Ales, with a richer malt presence, usually higher alcohol, and American/New World hop character.
Aroma: Moderate malty-sweet to malty-rich aroma with chocolate, caramel, nutty, and/or toasty qualities. Hop aroma is typically low to moderate, of almost any variety that complements the malt. Some interpretations of the style may feature a stronger hop aroma, an American or New World hop character (citrusy, fruity, tropical, etc.), and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Appearance: Light to very dark brown color. Clear. Low to moderate off-white to light tan head. Flavor: Medium to moderately-high malty-sweet or malty-rich flavor with chocolate, caramel, nutty, and/or toasty malt complexity, with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy, fruity, or tropical character, although any hop flavor that complements the malt is acceptable. Very low to moderate fruity esters.
Mouthfeel: Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately-high carbonation. Comments: Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft-brewed examples. This style reflects the current commercial offerings typically marketed as American Brown Ales rather than the hoppier, stronger homebrew versions from the early days of homebrewing. These IPA-strength brown ales should be entered in the Specialty IPA as Brown IPAs.
Well-modified pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.
Anchor Brekle’s Brown, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Cigar City Maduro Brown Ale, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown
http://www.bjcp.org
<_PERMID_>0
<_MOD_>2013-01-17
Single Infusion, Medium Body, No Mash Out
166.0188391
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
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1
0.0000000
640.0000000
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Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_PERMID_>0
<_MOD_>2021-10-10
steps
7432
1
1
7149
1
<_XName>steps
16
<_PERMID_>0
<_MOD_>2013-01-17
Mash In
0
415.0470979
152.0000000
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0.1200000
1920.0000000
72.0000000
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166.0188391
163.6567053
0.0000000
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0
0
0
0
0
0
1920.0000000
240.0000000
0.1200000
<_PERMID_>0
<_MOD_>1969-12-31
Malt
0
0
1
0.0000000
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_PERMID_>0
<_MOD_>2021-10-10
None - Keg
70.0000000
1
None
0.0000000
<_PERMID_>0
<_MOD_>1969-12-31
Ale, Two Stage
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67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
4.0000000
10.0000000
7.0000000
30.0000000
30.0000000
1
<_PERMID_>0
<_MOD_>2021-10-10
Ingredients
7405
1
1
7182
11
<_XName>Ingredients
16
<_PERMID_>0
<_MOD_>2003-06-26
Pale Malt (2 Row) US
US
0
0
0
0.0000000
1
0.0000000
42.2593409
2.0000000
79.0000000
0.0000000
24.9471760
0
2
1.5000000
4.0000000
140.0000000
12.3000000
0.0000000
0
1
100.0000000
Base malt for all beer styles
60.0000000
0.0800000
Pale Liquid Extract
<_PERMID_>0
<_MOD_>2003-11-24
Pale Malt, Maris Otter
United Kingdom
Maris Otter
0
0
0
0.0000000
1
0.0000000
66.4075357
3.0000000
82.5000000
0.0000000
39.2027052
0
1
1.5000000
3.0000000
120.0000000
11.7000000
0.0000000
0
1
100.0000000
Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
60.0000000
0.0800000
Pale Liquid Extract
<_PERMID_>0
<_MOD_>2003-02-20
Corn, Flaked
US
0
0
0
0.0000000
1
0.0000000
30.1852435
1.3000000
80.0000000
0.0000000
17.8194114
0
3
1.5000000
9.0000000
0.0000000
10.0000000
0.0000000
0
1
40.0000000
Generally a neutral flavor, used to reduce maltiness of beer
Produces beer with a milder, less malty flavor
Uses: Primarily for light Bohemian and Pilsner lagers
60.0000000
0.0800000
Sugar, Table (Sucrose)
<_PERMID_>0
<_MOD_>2003-02-20
Caramel/Crystal Malt -120L
US
0
0
0
0.0000000
1
0.0000000
18.1111461
120.0000000
72.0000000
0.0000000
10.6916469
0
4
1.5000000
4.0000000
0.0000000
10.2000000
0.0000000
0
0
20.0000000
Adds body, color and improves head retention.
Also called "Crystal" malt. Very Dark
60.0000000
0.0800000
<_PERMID_>0
<_MOD_>2003-02-20
Chocolate Malt
US
0
0
0
0.0000000
1
0.0000000
3.0185243
350.0000000
60.0000000
0.0000000
1.7819411
0
6
1.5000000
4.0000000
0.0000000
13.2000000
0.0000000
0
0
10.0000000
Dark malt that gives a rich red or brown color and nutty flavor.
Use for: Brown ales, porters, some stouts
Maintains some malty flavor, not as dark as roasted malt.
60.0000000
0.0800000
<_PERMID_>0
<_MOD_>2003-02-20
Roasted Barley
US
0
0
0
0.0000000
1
0.0000000
6.0370487
300.0000000
55.0000000
0.0000000
3.5638823
0
5
1.5000000
5.0000000
0.0000000
13.2000000
0.0000000
0
0
10.0000000
Roasted at high temperature to create a burnt, grainy, coffee like flavor.
Imparts a red to deep brown color to beer, and very strong roasted flavor.
Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.
60.0000000
0.0800000
<_PERMID_>0
<_MOD_>2003-02-20
Milk Sugar (Lactose)
US
2
0
0
0.0000000
1
0.0000000
3.3764496
0.0000000
76.1000000
0.0000000
1.9932370
0
7
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
10.0000000
Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters.
60.0000000
0.0800000
<_PERMID_>0
<_MOD_>2003-02-22
Fuggles
United Kingdom
1
0
4.5000000
2.0000000
86.8421053
0.0000000
1.2923895
35.0000000
60.0000000
0.0000000
Used for: General purpose bittering/aroma for English Ales, Dark Lagers
Aroma: Mild, soft, grassy, floral aroma
Substitute: East Kent Goldings, Williamette
Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale
194.4000000
3.0000000
0
20.5968451
8
0
1
1.0000000
<_PERMID_>0
<_MOD_>2013-11-23
East Kent Goldings (EKG)
United Kingdom
2
0
4.2000000
3.5000000
13.1578947
0.0000000
0.1958166
35.0000000
15.0000000
0.0000000
Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine.
Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor
Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding
Storage: Good/Fair 965-80% AA after 6 months at 20 C)
4-7% AA / 1.9-2.8% Beta
194.4000000
3.0000000
0
1.4452827
9
0
1
1.9900000
<_PERMID_>0
<_MOD_>2018-04-20
British Ale Yeast
Wyeast Labs
1098
0
0
1
4.2000000
1.0000000
0.0000000
9.0000000
6.0000000
10
1
2021-08-29
2021-10-10
100.0000000
73.0000000
75.0000000
64.0000000
72.0000000
0
0
0
5
2003-06-14
All British Ales, Pales, Bitters, English Strong Ale
Fruity, tart, dry crisp finish. Very well balanced.
21.0000000
<_PERMID_>0
<_MOD_>1969-12-31
Vanilla Beans
3
Vanilla Porter, Oatmeal Stout
640.0000000
13
1.0000000
640.0000000
0.0000000
2.0000000
3
2
10.0000000
Can be used in boil, primary, or secondary. To use, simply slice the bean open lengthwise and add to your Secondary or Keg. Remove when the Vanilla flavor is at the desired strength. 1-2 beans are fine for a slight Vanilla flavor, but some brewers will push the limits and add the third bean.
0.0000000
1
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11
<_TExpanded>1
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0
0
0
0
<_PERMID_>0
<_MOD_>1969-12-31
AgeData
9361
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1
9357
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<_XName>AgeData
16
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0
0
0
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0
2
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1.0460000
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1.0100000
0
1.0180000
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1.0110000
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640.0000000
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1.0500000
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1.0510000
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Mash in 154. Sparge 168 for 10min. Boil 60 min. Cold break and whirlpool
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https://www.Brewster.us/tilt/Lr3ZqAlijv1/log
120
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