Greg's Brown Ale
Recipe Notes:
Greg took 1st place in the Febrewary Styles competition with this recipe
Recipe Specifications
| Batch Size (Gal): |
5 |
| OG: |
1.043 |
| FG: |
1.012 |
| SRM: |
NS |
| IBU: |
NS |
| Boil Time imin) |
55 |
| Efficiency (%) |
NS |
NS = Not Specified
Grains & Adjuncts
| Grain | Amt | Pct |
|---|
| Northwestern Gold LME |
6 lbs |
60.0% |
| Northwestern Amber DME |
3 lbs |
30.0% |
| English Crystal malt |
0.4 lbs |
4.0% |
| Belgian Biscuit malt |
0.5 lbs |
5.0% |
| German Vienna malt |
0.1 lbs |
1.0% |
Hops
| Hop Name | Amt | AA (%) | Time (min) |
|---|
| Perle (pellet) |
1 |
8.3 |
45 |
| Tettnang (whole) |
1 |
4.2 |
0 |
Yeast
White Labs English Ale yeast (WLP002)
Process Details
Steep grains in 2 gallons 155°F water for 45 minutes. Add extracts and bring to a boil. After 10 minutes add Perle HopsAt end of boil add Tettnang hops and remove from heat. Pour the wort into fermenter containing 3 gallons of cold water. Add the Yeast and ferment.