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Big Bad Brown

Brewer: Barry Tingleff Email: tsalez@aol.com
Beer: Big Bad Brown Style: English Brown
Type: All grain Size: 12 gallons
Color:
20 HCU (~12 SRM)
Bitterness: 19 IBU
OG: 1.060 FG: 1.015
Alcohol: 5.8% v/v (4.6% w/w)
Water: All water RO
Grain: 20 lb. American 2-row
2.5 lb. German Munich
3 lb. American crystal 60L
1 lb. Carafoam-Weyermann
Mash: 75% efficiency
Mash in hot liquor @ 168 degF to rest @ 154-156 degF for 1 hour or until sacrification. Mash out @ 168 degF.
Boil: 60 minutes SG 1.055 13 gallons
1 tablespoon Irish moss @ 15 min left in boil.
Hops: 1 oz. Kent Goldings (5% AA, 60 min.)
1 oz. Kent Goldings (5% AA, 30 min.)
2 oz. Kent Goldings (5% AA, 15 min.)
Yeast: Split batch w/1/2 White Labs WLP005 British Ale & 1/2 WLP006 Bedford British Ale Yeast to note difference if available.
Log: Primary temp 65-70 degF, secondary @ 45-48 degF.
Carbonation: 2.0 volumes Keg: 9.0 psi @ 45°F

Recipe posted 09/25/02.