American Brown Ale
BJCP 2008 – 10C

Statistics

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 ouncesMagnum60 minutesBoilPellets12.1%
1.00 ouncesHallertauer Mittlefruh15 minutesAromaPellets4.2%
1.00 ouncesHallertauer Mittlefruh0 minutesDry HopPellets4.2%
0.50 ouncesHallertauer Mittlefruh0 minutesDry HopPellets4.2%
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.