American Brown Ale v.1

Extract Recipe

Submitted By: purebass04 (Shared)
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Brewer: Brent Bott
Batch Size: 5.00 galStyle: American Brown Ale (10C)
Boil Size: 2.82 galStyle Guide: BJCP 2008
Color: 19.5 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 25.2 IBUsBoil Time: 60 min
Est OG: 1.048 (11.8° P)
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 0.0

Ingredients
Amount Name Type #
2.50 gal San Antonio, TX Water 1
4.00 oz Caramel/Crystal Malt - 80L [Steep] (80.0 SRM) Grain 2
4.00 oz Chocolate Rye Malt [Steep] (250.0 SRM) Grain 3
2.00 oz Black (Patent) Malt [Steep] (500.0 SRM) Grain 4
1 lbs Amber Dry Extract [Boil] (12.5 SRM) Dry Extract 5
6 lbs Amber Liquid Extract [Boil] (12.5 SRM) Extract 6
1.00 oz Goldings, B.C. [5.0%] - Boil 60 min Hops 7
1.00 oz Liberty [4.3%] - Boil 45 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.00 oz Willamette [5.5%] - Boil 15 min Hops 10
1.0 pkgs Windsor Yeast (Lallemand #-) Yeast 11

Notes

I left this beer in the primary fermenter for 14 days. It then sat in the secondary fermenter for nearly one month. It was bottled on 11 Jan 2014 and I noticed it has started to self-carbonate. When I racked the beer from the secondary fermenter to the bottling bucket, I noticed that it was giving off a slight fizz (not sure if I did something wrong or not).

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