Habitual Brown 
All Grain Recipe
Submitted By: HopfenHead (Shared)
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| Brewer: HopfenHead | |
| Batch Size: 5.00 gal | Style: American Brown Ale (10C) |
| Boil Size: 5.15 gal | Style Guide: BJCP 2008 |
| Color: 24.2 SRM | Equipment: 7 gal Turkey Fryer and 10 gal Igloo Cooler |
| Bitterness: 95.2 IBUs | Boil Time: 60 min |
| Est OG: 1.062 (15.3° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Two Stage |
| ABV: 6.3% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 10.00 oz |
Victory Malt (25.0 SRM) |
Grain |
2 |
| 9.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
| 8.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
| 8.00 oz |
Caramel/Crystal Malt - 77L (77.0 SRM) |
Grain |
5 |
| 1.00 oz |
Citra [11.4%] - First Wort |
Hops |
6 |
| 1.00 oz |
Centennial [8.7%] - Boil 25 min |
Hops |
7 |
| 1.00 oz |
Cluster [6.8%] - Boil 15 min |
Hops |
8 |
| 1.00 oz |
Williamette [7.5%] - Boil 10 min |
Hops |
9 |
| 1.00 oz |
Amarillo Gold [8.2%] - Boil 5 min |
Hops |
10 |
| 1.00 oz |
Cluster [6.8%] - Boil 5 min |
Hops |
11 |
| 3.0 pkgs |
SafAle American Ale (DCL Yeast #S-05) |
Yeast |
12 |
| 1.00 oz |
Amarillo Gold [8.5%] - Dry Hop 14 days |
Hops |
13 |
| 1.00 oz |
Cascade [5.5%] - Dry Hop 0 days |
Hops |
14 |
Taste Notes
- 4/5/12 - made adjustments in grain bill (increase in chocolate & victory) also increased sulfate to chloride ratio to bring out perceived bitterness
5/18/12 - a little too bitter for my tastes right off the tap. change chloride/sulfate ratio back to previous recipes numbers to get more balance. I do like the added hop character from the additional amarillo and cascade to the boil and dry hopping. The additional specialty malt was also a nice touch. If made again, consider aging it longer in the keg so some of the bitterness will drop out.Notes
Mash Water Adjustment:
Tallahassee Rainsoft Water: .95 gal; Distilled: 2.85 gal
Mash Additions:
Gypsum: .8 g
Epsom Salt: 1.5 g
CaCl2: 1.5 g
Chalk: .4 g
Sparge Additions:
Gypsum: .9 g
Epsom Salt: 1.2 g
CaCl2: 1.4 g
SRM: 24.2
IBU: 98.2
pH: 5.2This Recipe Has Not Been Rated
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