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Bust A Brown Extract
Color
Stats
OG1.045
FG1.011
IBU27
ABV4.40 %
SRM16
BJCP Style
10D. Brown Ale, American Brown Ale
Description
Submitted by RLA113 on 01-Sep-2009

Recipe Details
Tasting Notes
Awards
Boil Volume 3.00 gallons
Boil Time 45 minutes
Batch Size 5.00 gallons
Yeast California Ale (WLP001 (75% app. attenuation)
Primary Fermentation HDPE, 7 Days
Secondary Fermentation Glass, 21 Days
Other Fermentation
Procedure The Two-row Pale needs to be toasted on a baking sheet. 275*F for 60 min then 350*F for 30 min then steeped with the rest of the malts
  Style Comparison
  Low   High
OG 1.040 1.045 1.060
FG 1.010 1.011 1.017
IBU 25 27 60
SRM 15 16 22
ABV 4 4.40 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
82.4 % 7.00 Amber Malt Extract Syrup 37.8 9.0
5.9 % 0.50 Crystal 20L 2.3 20.0
5.9 % 0.50 American Two-row Pale 2.8 1.8
2.9 % 0.25 Chocolate 1.1 350.0
2.9 % 0.25 Torrified Wheat 1.4 2.0
  8.50     45.3  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
75.0 % 1.50 Saaz Whole/Plug 3.5 5.3 45 0.046 24.3
25.0 % 0.50 Saaz Whole/Plug 3.5 1.8 15 0.014 2.5
  2.00               27.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp Irish Moss At 30 min
3 tsp Gypsum At 30 min