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 |
Download
| Download this recipe's BeerXML file |
