jasonmac72
Member
For my next recipe I'm looking to do my first extract American Brown Ale. I've only done pales until now.
Here is what I currently have in stock:
LDME
US-05
Centennial 9.2 %AA
Amarillo 8.9 %AA
Dextrose
Simpsons Crystal Pale (50-70EBC)
Simpsons Crystal (140-160EBC)
Simpsons Chocolate Malt (1100-1300EBC)
Weyermann Carafa Special II (1100-1200EBC)
Here is my first stab but really not sure about Grains to get the necessary nutty/toasty goodness (using Ian's spreadsheet):
Ferment Volume: 21 Litres
LDME 2.4kg
Medium Crystal 120 250g
Chocolate Malt 1200 150g
Carafa 2 100g
Dextrose 150g
Centennial 20g 9.2 %AA 60 min 22.08 IBU
Amarillo 15g 8.9 %AA 15 min 7.95 IBU
Yeast: US05
OG: 1.053
FG: 1.013
IBU: 30.0
EBC: 53.6
Boil Volume: 11.3 Litres
Cheers!
Jason
Here is what I currently have in stock:
LDME
US-05
Centennial 9.2 %AA
Amarillo 8.9 %AA
Dextrose
Simpsons Crystal Pale (50-70EBC)
Simpsons Crystal (140-160EBC)
Simpsons Chocolate Malt (1100-1300EBC)
Weyermann Carafa Special II (1100-1200EBC)
Here is my first stab but really not sure about Grains to get the necessary nutty/toasty goodness (using Ian's spreadsheet):
Ferment Volume: 21 Litres
LDME 2.4kg
Medium Crystal 120 250g
Chocolate Malt 1200 150g
Carafa 2 100g
Dextrose 150g
Centennial 20g 9.2 %AA 60 min 22.08 IBU
Amarillo 15g 8.9 %AA 15 min 7.95 IBU
Yeast: US05
OG: 1.053
FG: 1.013
IBU: 30.0
EBC: 53.6
Boil Volume: 11.3 Litres
Cheers!
Jason