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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:
36 HCU (~17 SRM)
Bitterness: 7 IBU
OG: 1.053 FG: 1.015
Alcohol: 5.0% v/v (3.9% w/w)
Water: used tap water and preboiled and cooled before adding grains
Grain: 1 lb. American crystal 20L
8 oz. Dextrine malt (Cara-Pils)
4 oz. American chocolate
Steep: steeped grains at 160 degrees for 45 minutes then added extracts and boiled 60 minutes
Boil: 60 minutes SG 1.128 2.5 gallons
3.3 lb. Light malt extract
3.3 lb. Amber malt extract
added 1/4 teaspoon Irish Moss 45 minutes into boil
Hops: 1 oz. Willamette (5% AA, 60 min.)
.5 oz. Cluster (15 min.)
.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 06/02/03.