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Leftover Brown

This was brewed to utilize some odds and ends I had in my brewing closet. Namely the unusual assortment of leftover hops, and what I hope to be the last malt extract I ever use.

Brewer: Drew Lequick Email: drew.lequick@gmail.com
Beer: Leftover Brown Style: English Brown
Type: Extract w/grain Size: 5 gallons
Color:
20 HCU (~12 SRM)
Bitterness: 24 IBU
OG: 1.048 FG: 1.010
Alcohol: 4.9% v/v (3.9% w/w)
Water: Food Lion brand bottled spring water, untreated.
Grain: 3 oz. American crystal 120L
3 oz. Pale Chocolate
Steep: Crushed grains with a rolling pin, wrapped in cheese cloth and steeped in the brew kettle.
Boil: 60 minutes SG 1.096 2.5 gallons
6 lb. 6 oz. Light malt extract
60 minute boil. Irish moss added with 5 minutes remaining in the boil.
Hops: .25 oz. Chinook (14.3% AA, 60 min.)
.375 oz. Cluster (7% AA, 60 min.)
.25 oz. Target (10% AA, 60 min.)
.25 oz. Willamette (5.1% AA, 30 min.)
.25 oz. Willamette (5.1% AA, 15 min.)
.25 oz. Willamette (aroma)
Yeast: Wyeast 1026 London Ale in "pitchable" Activator packet. No starter. Pitched straight from the pack into 80 degree wort.
Log: Brewed on 5 SEP 08.

Recipe posted 09/06/08.