Sticky Brown

All Grain Recipe

Submitted By: Durso81 (Shared)
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Brewer: Jason Durso
Batch Size: 6.25 galStyle: American Brown Ale (10C)
Boil Size: 8.50 galStyle Guide: BJCP 2008
Color: 21.7 SRMEquipment: My keg and cooler
Bitterness: 28.6 IBUsBoil 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 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.

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