Sticky Brown 
All Grain Recipe
Submitted By: Durso81 (Shared)
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| Brewer: Jason Durso | |
| Batch Size: 6.25 gal | Style: American Brown Ale (10C) |
| Boil Size: 8.50 gal | Style Guide: BJCP 2008 |
| Color: 21.7 SRM | Equipment: My keg and cooler |
| Bitterness: 28.6 IBUs | Boil Time: 60 min |
| Est OG: 1.055 (13.5° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Single Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.82 gal |
Brown Malty |
Water |
1 |
| 1.95 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 1.03 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 0.92 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 0.80 g |
Pickling Lime (Mash 0 min) |
Misc |
5 |
| 0.46 g |
Baking Soda (Mash 60 min) |
Misc |
6 |
| 0.46 g |
Salt (Mash 60 min) |
Misc |
7 |
| 1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
8 |
| 8 lbs |
Canada Malting Pale Ale Malt (3.0 SRM) |
Grain |
9 |
| 2 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
10 |
| 1 lbs 2.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
11 |
| 12.00 oz |
Crystal, Medium (Simpsons) (55.0 SRM) |
Grain |
12 |
| 12.00 oz |
Oats, Golden Naked (Simpsons) (10.0 SRM) |
Grain |
13 |
| 12.00 oz |
Special B (Dingemans) (147.5 SRM) |
Grain |
14 |
| 4.00 oz |
Chocolate Malt (Simpsons) (430.0 SRM) |
Grain |
15 |
| 0.50 oz |
Willamette [5.5%] - First Wort |
Hops |
16 |
| 0.50 oz |
Columbus (Tomahawk) [14.0%] - Boil 60 min |
Hops |
17 |
| 2.00 g |
Calcium Chloride (Boil 60 min) |
Misc |
18 |
| 1.20 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
19 |
| 1.10 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
20 |
| 0.50 g |
canning salt (Boil 60 min) |
Misc |
21 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
22 |
| 2.50 oz |
Willamette [5.5%] - Boil 0 min |
Hops |
23 |
| 1.0 pkgs |
Dry English Ale (White Labs #WLP007) |
Yeast |
24 |
Taste Notes
At 8 weeks from brewing this beer is tasting good and is ready to drink. Notes
Brewed 11/25/16
Grain Mill .034 Gap
1/2 gallon short into boil kettle ran another 1 gallon sparge through mashtun.
Mash PH 5.3 10 mins into mash
Fermentation started out at 67-68 degrees for first 5 days then garage started to get to cold in freezer temp dropped to 65 brought inside temp slowly raised to 68-69 degrees for 2 weeks 1 day.
kegged on 12/15/16 gonna leave at 68 degrees for a week in the keg under 25psi. Took back out of the kegerator to room temp.
On 1/21/17 tasted and is ready to drink next time just leave in keg at room temp for 5 weeks then in kegerator for 1 week to carb.This Recipe Has Not Been Rated
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