The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Sierra Estrella Arroyo Brown Ale

First try at an American Red Ale.
Should have left out the 2 oz
of Chocolate malt. Color is too dark.

Brewer: ArizFlash Email: arizflash@yahoo.com
Beer: Sierra Estrella Arroyo Brown Ale Style: American Brown
Type: Partial mash Size: 5 gallons
Color:
40 HCU (~19 SRM)
Bitterness: 29 IBU
OG: 1.045 FG: 1.014
Alcohol: 4.0% v/v (3.2% w/w)
Water: RO Water Used
Grain: 2 lb. American 2-row
2 lb. American Munich
8 oz. Belgian CaraVienne
2 oz. American chocolate
3 oz. Roasted barley
Mash: 40% efficiency
Mash grain at 150 F for 45 minutes.
Sparged with 1 gallon of 170 F water.
Boil: 60 minutes SG 1.038 6 gallons
4.32 lb. Light malt extract
Whirlflock tablet for last 15 minutes
TSP Diammonium phosphate (yeast nutrient)
Hops: 0.47 oz. Perle (7.8% AA, 60 min.)
0.47 oz. Crystal (4.1% AA, 40 min.)
0.47 oz. Saaz (3% AA, 30 min.)
0.24 oz. Crystal (4.1% AA, 10 min.)
.5 oz. Saaz (aroma)
Yeast: Safale 11 grams
Munton Ale 6 grams
Log: Brew date 01/08/05
In primary 7 days
In secondary 7 days
Carbonation: 3/4 cup corn sugar
Tasting: Cooled wort at pitching time tasted good.

Recipe posted 01/08/05.