Brooklyn Brown Clone?

Hi, I searched the forum and couldn't find any specific Brooklyn Brown recipes. Does anyone have a good one, preferably an extract? Switching over to all-grain soon but just finished building a kegerator so, we are a little poor for a while.

Bump.

Anybody know of an all-grain clone?

Bump again, anyone?

http://brooklynbrewery.com/brooklyn-beers/perennial-brews/brooklyn-brown-ale

Beer captured info

12 oz. crystal 60L malt
5 oz. chocolate malt
3 oz. biscuit malt

6.25 lb. Muntons extra light DME
8 oz. Muntons wheat DME
2 oz. malto dextrin

1 oz. Northern Brewer, 8.6 alpha (60 minutes)
0.25 oz. Cascade (15 minutes)
0.25 oz. Willamette (15 minutes)
0.25 oz. Willamette (2 minutes)
0.5 oz. Cascade (2 minutes)

1 tsp. Irish moss (15 minutes)

Wyeast 1968 (first choice)
Wyeast 1338 (second choice)
Ferment at 68 F

O.G. 1.060-1.061
F.G. 1.015
32 IBU
43 SRM
5.7% ABV


srm should be closer to 16-17 though.

https://www.homebrewtalk.com/f12/brooklyn-brown-ale-clone-all-grain-411615/

Brewing this next weekend will let you know how it turns out!

rockfish42 said:

http://brooklynbrewery.com/brooklyn-beers/perennial-brews/brooklyn-brown-ale Beer captured info 12 oz. crystal 60L malt 5 oz. chocolate malt 3 oz. biscuit malt 6.25 lb. Muntons extra light DME 8 oz. Muntons wheat DME 2 oz. malto dextrin 1 oz. Northern Brewer, 8.6 alpha (60 minutes) 0.25 oz. Cascade (15 minutes) 0.25 oz. Willamette (15 minutes) 0.25 oz. Willamette (2 minutes) 0.5 oz. Cascade (2 minutes) 1 tsp. Irish moss (15 minutes) Wyeast 1968 (first choice) Wyeast 1338 (second choice) Ferment at 68 F O.G. 1.060-1.061 F.G. 1.015 32 IBU 43 SRM 5.7% ABV srm should be closer to 16-17 though.

Click to expand...

Dumb question but the book says to steep/spare the specialty grains but looking up ingredients the biscuit says it needs something with diastic power. None of the other specialties with this do? Also is malto dextrine the same as dextrine malt?

Bumping, any advice is appreciated

This should be like any extract recipe with specialty grains. No conversion.. They give you flavor and color.

My understanding is Dextrine Malt is Carapils.. MaltoDextrine is a non fermentable powder addition to add body. I believe, essentially, they are both used to add body and or head retention to a brew.. or help fix an otherwise thin beer.

I'm sure someone will correct me if I'm wrong. Never used MD.

Thanks. I figured it would just be a steep for color/some flavor but they also ref'd sparing & the description of the grain said it needed conversion.. Wasn't sure how to go