27 E-town Brown Redux 
All Grain Recipe
Submitted By: ScottOsborne (Shared)
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| Brewer: Scott | |
| Batch Size: 11.00 gal | Style: American Brown Ale (19C) |
| Boil Size: 11.96 gal | Style Guide: BJCP 2015 |
| Color: 38.1 SRM | Equipment: Anvil 18 gal |
| Bitterness: 28.1 IBUs | Boil Time: 60 min |
| Est OG: 1.058 (14.4° P) | Mash Profile: * Anvil Single Infusion, (60 min - 1.5qt/lb) Medium Body, v2020 |
| Est FG: 1.013 SG (3.2° P) | Fermentation: Ale, Single Stage |
| ABV: 6.1% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.40 gal |
Chicago, IL |
Water |
1 |
| 13 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
2 |
| 12 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
3 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
| 2.00 oz |
Cascade [6.1%] - Boil 60 min |
Hops |
5 |
| 1.00 oz |
Bergamot [9.4%] - Steep 60 min |
Hops |
6 |
| 2.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
7 |
Taste Notes
Notes
stuck mash. Very thick mash with 1.28 Quarts / lb grain
numbers were fine.
very dark color
transfered outside and carried fermenter downstairs
prepared starter with 2cans prepper, but wasn’t strictly necessary
cooling worked fine, but seemed to get stuck at 91 degrees. We slopped around the wort and that helped quite a bit
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