Border Town Brown

I vote for a brown out! Everyone drink up! A hoppy, fruity and slightly nutty brown!

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://bobsbeerandbbq.com
Beer:	Border Town Brown		Style:	American Brown
Type:	All grain		Size:	5.0 gallons
Color:	45 HCU (~20 SRM)		Bitterness:	59 IBU
OG:	1.066		FG:	1.018
Alcohol:	6.2% v/v (4.9% w/w)
Water:	Tap
Grain:	9 lb. American 2-row 2 lb. German Vienna 8 oz. American victory 1 lb. American crystal 60L 6 oz. American chocolate 8 oz. Flaked barley
Mash:	68% efficiency
	Mash in at 150° for 60 minutes Sparge at 170°
Boil:	90 minutes	SG 1.047	7.0 gallons
	Irish Moss @ 15 to go in the boil
Hops:	.75 oz. Amarillo (8.5% AA, 60 min.) .75 oz. Cascade (6% AA, 45 min.) .75 oz. Amarillo (8.5% AA, 25 min.) .75 oz. Cascade (6% AA, 1 min.) .5 oz. Cascade (aroma) .5 oz. Amarillo (aroma)
Yeast:	WLP051 California Ale V Yeast From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. Attenuation: 70-75% Flocculation: Medium to High Optimum Fermentation Temperature: 66-70°F Alcohol Tolerance: Medium-High
Log:	Fermented at 70, Dry hopped in secondary for 7 days
Carbonation:	2.2 volumes	Corn Sugar: 2.69 oz. for 5.0 gallons @ 50°F

Recipe posted 09/16/07.