- Recipe Type
- All Grain
- Yeast
- Wyeast 1882PC Thames II
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.057
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 39.3
- Color
- 18.51 SRM
- Primary Fermentation (# of Days & Temp)
- 21 days in the mid 60\'s
- Secondary Fermentation (# of Days & Temp)
- No
- Additional Fermentation
- No
- Tasting Notes
- The roast is a bit restrained for your typical American Brown Ale.
Took first place in the American Brown Ale/American Amber Ale Category at the New Jersey State Fair.
40/50 pts
Biggest complaint were a bit too estery, most likely from the Thames II, and overly carbonated which I don't get. Carbed to 2.5 volumes and the BJCP states that American Brown Ales are moderate to moderate high carbonation.
This was a great beer, nice balance and moderate roast. Flavors of brown bread, and pretzels. Hops flavors were a bit muted but had herbal, spicy notes with some cinnamon and nutmeg aromas.
I will be brewing this again with 1/4lb of chocolate and a slightly different hop profile.
10lb Lt Munich
3lb Dk Munich
1lb Caramunich
.75oz Warrior 40 minutes
.5oz Nugget 20 minutes
.5oz Yakima Magnum 5 minutes
1oz EKG 0 minutes
.5oz Nugget Dry 7 days
.25oz Yakima Magnum Dry 7 days
Mashed at 152f for 70 minutes
10 minute mash out at 168f
60 minute boil
40/50 pts
Biggest complaint were a bit too estery, most likely from the Thames II, and overly carbonated which I don't get. Carbed to 2.5 volumes and the BJCP states that American Brown Ales are moderate to moderate high carbonation.
This was a great beer, nice balance and moderate roast. Flavors of brown bread, and pretzels. Hops flavors were a bit muted but had herbal, spicy notes with some cinnamon and nutmeg aromas.
I will be brewing this again with 1/4lb of chocolate and a slightly different hop profile.
10lb Lt Munich
3lb Dk Munich
1lb Caramunich
.75oz Warrior 40 minutes
.5oz Nugget 20 minutes
.5oz Yakima Magnum 5 minutes
1oz EKG 0 minutes
.5oz Nugget Dry 7 days
.25oz Yakima Magnum Dry 7 days
Mashed at 152f for 70 minutes
10 minute mash out at 168f
60 minute boil