American Brown Ale
BJCP 2008 – 10C
Batch #:
2008-34
Brew Date:
November 30, 2008
Statistics
OG:
1.070 17.1° P
FG:
1.010 2.6° P
Real Extract:
5.2° P
Attenuation:
84.8% Apparent
69.6% Real
69.6% Real
Color:
20.6SRM
IBU:
50.2
BU/GU:
0.72
ABV:
7.6%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 20.00 pounds | British Maris Otter Pale Malt | 80.5% |
| 1.30 pounds | German Light Munich Malt | 5.2% |
| 1.30 pounds | Crystal Malt 60L | 5.2% |
| 1.00 pounds | British Pale Chocolate Thomas Fawcett and Sons | 4% |
| 0.25 pounds | British Roasted Barley | 1% |
| 1.00 pounds | Brown Sugar, Dark | 4% |
| 24.85 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 2.00 ounces | Magnum | 60 minutes | Boil | Pellets | 12.1% | |
| 1.00 ounces | Hallertauer Mittlefruh | 15 minutes | Aroma | Pellets | 4.2% | |
| 1.00 ounces | Hallertauer Mittlefruh | 0 minutes | Dry Hop | Pellets | 4.2% | |
| 0.50 ounces | Hallertauer Mittlefruh | 0 minutes | Dry Hop | Pellets | 4.2% | |
| 4.50 ounces | Total Hop Weight | |||||
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
21 days @ 68° F
Age:
21 days @ 60° F
Procedure
- Single infusion mash at 152° for 60 minutes.
- Add hops according to schedule. Cool wort. Pitch yeast.
- Ferment at 68°F for 7 to 10 days.
- Transfer to secondary and add dry hops.
- Condition cool for at least 21 days.
