Northern Brown DJH BMH 2-17-16 
All Grain Recipe
Submitted By: brrrnt (Shared)
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| Brewer: Derek | |
| Batch Size: 21.00 gal | Style: Northern English Brown Ale (11C) |
| Boil Size: 24.34 gal | Style Guide: BJCP 2008 |
| Color: 15.2 SRM | Equipment: Brent's big setup. 20 gal - All Grain |
| Bitterness: 32.4 IBUs | Boil Time: 60 min |
| Est OG: 1.052 (12.8° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.014 SG (3.7° P) | Fermentation: Ale, Two Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 32 lbs 12.96 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
| 2 lbs 11.75 oz |
Caramunich Malt (56.0 SRM) |
Grain |
4 |
| 14.58 oz |
Special B Malt (180.0 SRM) |
Grain |
5 |
| 7.29 oz |
Chocolate Malt (450.0 SRM) |
Grain |
6 |
| 3.85 oz |
Brewer's Gold [8.0%] - Boil 60 min |
Hops |
7 |
| 30.00 g |
Baking Soda (Boil 60 min) |
Misc |
8 |
| 3.85 oz |
Fuggles [4.5%] - Boil 5 min |
Hops |
9 |
| 2.0 pkgs |
British Ale (White Labs #WLP005) |
Yeast |
10 |
Notes
Fermented at 65-68 for 1 week. Drained tub to sit at room temperature.This Recipe Has Not Been Rated
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