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Osage Bluff Brown

Brewer: Ron Davis Email: minitrdavis@yahoo.com
Beer: Osage Bluff Brown Style: American Brown
Type: Extract w/grain Size: 6.0 gallons
Color:
61 HCU (~25 SRM)
Bitterness: 7 IBU
OG: 1.095 FG: 1.015
Alcohol: 10.3% v/v (8.1% w/w)
Water: used tap water and preboiled and cooled before adding grains
Grain: 1.0 lb. American crystal 20L
0.83 lb. Dextrine malt (Cara-Pils)
7.0 oz. American chocolate
Steep: steeped grains at 160 degrees for 45 minutes then added extracts and boiled 60 minutes
Boil: 60 minutes SG 1.228 2.5 gallons
6.0 lb. Light malt extract
6.0 lb. Amber malt extract
added 1/4 teaspoon Irish Moss 45 minutes into boil
Hops: 1 oz. Willamette (5% AA, 60 min.)
1.0 oz. Cascade (6% AA, 45 min.)
0.5 oz. Cascade (6% AA, 15 min.)
0.5 oz. Cascade (aroma)
Yeast: pitched SAF Ale S-04 Yeast at 70 degrees
Log: Fermentation in plastic for 7 days at 65 degrees
Secondary fermentation in glass carboy at 65 degrees until final gravity of 1.015 is achieve
Carbonation: forced carbonated at 28 lbs. for 2 days.
Tasting: a good beer has mild hop flavor not over powering with a small hint of sweetnes. Try it I'm sure you will agree.

Recipe posted 05/31/03.