Genre de Rousse

Brown ale is a style of beer with a dark amber or brown colour. The term was first used by London brewers in the late 17th century to describe their products, such as mild ale, though the term had a rather different meaning than it does today. 18th-century brown ales were lightly hopped and brewed from 100% brown malt.
Source: Wikipedia

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 42.6 IBUs 31.1 EBC 1.037 1.010 3.5 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Northern English Brown Ale 11 C 1.04 - 1.052 1.008 - 1.013 20 - 30 23.6 - 43.3 2.2 - 2.7 4.2 - 5.4 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 149.8 g 23.32
Caramel/Crystal Malt -120L 109.5 g 17.04
Caramel/Crystal Malt - 20L 54.7 g 8.52
Amber Dry Extract 328.5 g 51.12

Hops

Name Amount Time Use Form Alpha %
Centennial 2.6 g 60 min Boil Pellet 10
Cascade 2 g 45 min Boil Pellet 5.5
Centennial 4.1 g 30 min Boil Pellet 10
Cascade 4.2 g 0 min Boil Pellet 5.5

Mash

Step Temperature Time
Mash In 66.67°C 60 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C