 |
 |
 |
 |
 |
 |
Dutch Brown Ale
First attempt to clone "Tilburg's Dutch Brown Ale" in an extract recipe. I'm thinking the munich Dunkel will come closest in color and body/taste, just different yeast.
| Brewer: | Art Shipley | Email: | wshipley@aaahawk.com | |||||
| Beer: | Dutch Brown Ale | Style: | Munich Dunkel | |||||
| Type: | Extract w/grain | Size: | 2.5 gallons | |||||
| Color: |
|
Bitterness: | 14 IBU | |||||
| OG: | 1.061 | FG: | 1.014 | |||||
| Alcohol: | 6.0% v/v (4.7% w/w) | |||||||
| Water: | none | |||||||
| Grain: | 4 oz. Belgian CaraMunich 10 oz. Belgian Special B 5 oz. Gambrinus Honey malt |
|||||||
| Steep: | Steep grains from cold water to just starting have wisps of steam | |||||||
| Boil: | 60 minutes | SG 1.043 | 3.5 gallons | |||||
| 2.5 lb. Amber malt extract (Laaglander) 1 lb. Light dry malt extract (Laaglander) |
||||||||
| Irish moss at 30 min | ||||||||
| Hops: | .3 oz. Perle (6.5% AA, 60 min.) | |||||||
| Yeast: | Wyeast #1338 European Ale Yeast | |||||||
| Log: | 5-8 days in primary at 65°F 2 weeks in secondary at 65°F |
|||||||
| Carbonation: | 2.6 volumes | Keg: 10.7 psi @ 35°F | ||||||
| Tasting: | Will edit this space after I make it :) | |||||||
Recipe posted 02/23/06.