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Wicked Brown +

Brewer: Paul Valente Email: -
Beer: Wicked Brown + Style: American Brown
Type: Extract w/grain Size: 5.0 gallons
Color:
40 HCU (~19 SRM)
Bitterness: 33 IBU
OG: 1.054 FG: 1.012
Alcohol: 5.4% v/v (4.2% w/w)
Water: Bottled spring water
Grain: 4 oz. American victory
4 oz. British brown
2 oz. American black patent
Steep: 15 Minutes @ 160°
Boil: 55 minutes SG 1.108 2.5 gallons
4 lb. Amber malt extract
2 lb. Amber dry malt extract
8 oz. Brown sugar
Add Irish Moss at 40 min. mark
Hops: 1 oz. Galena (13% AA, 60 min.)
.5 oz. Willamette (5% AA, 60 min.)
.5 oz. Willamette (5% AA, 5 min.)
Yeast: Muntons dry
Log: Ferment @ 65-70 deg
1 week in primary
3-4 weeks in secondary
Carbonation: 2.0 volumes Keg: 6.8 psi @ 40°F
Force carb for 2 weeks at serving pressure.

Recipe posted 11/13/07.