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Downtown Brown

Just a generic English Brown

Brewer: Rick Rogan Email: rfmorgan@attbi.com
Beer: Downtown Brown Style: English Brown
Type: Extract w/grain Size: 5.8 gallons
Color:
75 HCU (~29 SRM)
Bitterness: 15 IBU
OG: 1.063 FG: 1.012
Alcohol: 6.5% v/v (5.1% w/w)
Water: 3 gallons spring water in boil & distilled water to top off carboy
Grain: 1 lb. Dextrine malt (Cara-Pils)
2 oz. Belgian Special B
12 oz. British chocolate
Steep: Got it up to about 170° fahrenheit & let it steep for 30 minutes.
Boil: 60 minutes SG 1.121 3 gallons
8 lb. Light malt extract
1 lb. Honey
Irish Moss powder at 20 minutes
Hops: 1 oz. Kent Goldings (5% AA, 60 min.)
1 oz. Fuggles (4.75% AA, 30 min.)
1 oz. Fuggles (aroma)
1 oz. Kent Goldings (aroma)
Yeast: 1 pitchable tube of Wyeast 1098 British Ale liquid yeast, plus, 1 pkg of Danstar Nottingham dry (because the liquid was getting a little old & I forgot to make a starter a few days ahead of the brew day).
Carbonation: Bottle carbonated with 5 oz. Corn Sugar.

Recipe posted 07/27/02.