Noonan's Vermont American Brown Ale

All Grain Recipe

Submitted By: jnoonan (Shared)
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Brewer: Joe Noonan
Batch Size: 6.00 galStyle: American Brown Ale (10C)
Boil Size: 7.52 galStyle Guide: BJCP 2008
Color: 29.4 SRMEquipment: My Equipment
Bitterness: 36.8 IBUsBoil Time: 90 min
Est OG: 1.057 (14.1° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.00 g Baking Soda (Mash 60 min) Misc 1
3.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
1.00 g Calcium Chloride (Mash 60 min) Misc 3
1.00 g Salt (Mash 60 min) Misc 4
10 lbs 8.00 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 5
1 lbs 8.00 oz Caramel/Crystal Malt -150L (150.0 SRM) Grain 6
12.00 oz Special B Malt (120.0 SRM) Grain 7
8.00 oz Munich Malt (9.0 SRM) Grain 8
4.00 oz Chocolate Malt (600.0 SRM) Grain 9
1.00 oz Chinook [9.9%] - Boil 60 min Hops 10
1.00 oz Fuggle [4.0%] - Boil 30 min Hops 11
1.00 tsp Irish Moss (Boil 15 min) Misc 12
1.00 oz Fuggle [4.0%] - Boil 5 min Hops 13
1.0 pkgs Pacman (Wyeast #1764 #-) Yeast 14
1.00 oz Centennial [11.3%] - Dry Hop 14 days Hops 15

Taste Notes

2/22/15 - Way too sweet. I hope it drys out with time. 3/1/15 - Tastes a lot better than a week ago. If it continues to dy out a bit, this could end up being pretty good.

Notes

Brewing Salts Total Mash Sparge Epsom (g) 3.0 1.49 1.51 Baking Soda (g) 3.0 1.49 1.51 Calcium Chloride (g) 1.0 0.50 0.50 Salt (g) 1.0 0.50 0.50 Water (qts) 39.12 19.48 19.64 49.8% 50.2% Mashed at 156oF. Primary fermentation at 65oF. 1/24/15 - racked to secondary and dry-hopped with 1oz Cenntennial whole hops. 2/10/15 - Bottled. 60 bottles. Taste test tasted too sweet and smelled too hot. Hopefully will mellow out in the bottle.

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