Sweet Brown Session

Brewer: Tim M. Lael
Batch Size: 6.00 gal	Style: Southern English Brown Ale (11B)
Boil Size: 7.77 gal	Style Guide: BJCP 2008
Color: 31.0 SRM	Equipment: My All Grain
Bitterness: 16.5 IBUs	Boil Time: 60 min
Est OG: 1.042 (10.4° P)	Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.013 SG (3.4° P)	Fermentation: Ale, Two Stage
ABV: 3.7%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
2.39 gal	Distilled Water (Strike)	Water	1
2.38 gal	Belleville Water (Strike)	Water	2
2.34 gal	Distilled Water (Sparge)	Water	3
2.33 gal	Belleville Water (Sparge)	Water	4
4.40 ml	Phosphoric Acid 50% (Mash 0 min)	Misc	5
1.00 g	Chalk (Mash 60 min)	Misc	6
0.50 g	Calcium Chloride (Mash 60 min)	Misc	7
0.50 g	Calcium Chloride (Mash 0 min)	Misc	8
0.20 g	Salt (Mash 60 min)	Misc	9
0.20 g	Salt (Mash 0 min)	Misc	10
6 lbs	Pale Malt - 2 Row (Cargill) (2.0 SRM)	Grain	11
2 lbs	Carabrown (55.0 SRM)	Grain	12
1 lbs	Caramel Munich 60L (MFB) (62.5 SRM)	Grain	13
10.00 oz	Blackprinz (500.0 SRM)	Grain	14
2.00 oz	Chocolate 6-Row (Briess) (350.0 SRM)	Grain	15
0.50 oz	Perle [6.5%] - Boil 60 min	Hops	16
0.50 oz	Northern Brewer [9.4%] - Boil 10 min	Hops	17
1.0 pkgs	British Ale (White Labs #WLP005)	Yeast	18

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