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english brown ale

Brewer: Tip Back brewery Email: -
Beer: english brown ale Style: English Brown
Type: Extract w/grain Size: 5.9 gallons
Color:
47 HCU (~21 SRM)
Bitterness: 18 IBU
OG: 1.066 FG: 1.014
Alcohol: 6.7% v/v (5.2% w/w)
Grain: 8 oz. American crystal 40L
2 oz. Roasted barley
Steep: steep grain at 150 degrees F for 1 hr
Boil: 45 minutes SG 1.129 3 gallons
6.6 lb. Light malt extract
2 lb. Dark dry malt extract
1 lb. Brown sugar
irish moss added last 15 min of boil
Hops: 1 oz. Hallertauer (4.25% AA, 45 min.)
1 oz. Saaz (3.75% AA, 45 min.)
.5 oz. Willamette (4.9% AA, 45 min.)
.5 oz. Willamette (4.9% AA, 30 min.)
.5 oz. Hallertauer (4.25% AA, 15 min.)
.5 oz. Hallertauer (aroma)
Yeast: wyeast 1028 propagate yeast 2 days prior to boil
Log: primary-- 7 days 65 degrees F
secondary- 14 to 21 days 65 degrees F
after bottling let set for one to two weeks
Carbonation: 2.0 volumes Corn Sugar: 3.52 oz. for 6 gallons @ 65°F
or use 3/4 cup @ 65 degrees F
Tasting: I wanted a lighter color, insted of using 2lbs dark DME use 2lbs light DME

Recipe posted 11/25/06.