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Old 07-13-2010, 02:14 AM   #1
CaliBrewin
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Jul 2009
Sacramento, California
Posts: 183
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This is my first attempt at a recipe. I'd like to make a very sessionable brown ale thats low on the roast and got a nice malty backbone. I would very much appreciate any comments on this recipe.

Batch size: 5.5
OG 1.045
FG 1.011
Est ABV 4.4%

8# M.O. - english pale 2-row
.5# american crystal 120L
.25 american chocolate
.12 roasted barley

mash @ 152 for 60

double batch sparge @ 168

60 min. boil

EKG 0.5 oz (4.5%AA) @ 45 min.
EKG 0.5 oz (4.5%AA) @ 15 min.

pitch 1L of WLP002 yeast starter (6hrs. on stir plate)

primary: 7-10 days @ 68F

keg and crash cool for 3 days @ 42F
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-Zach


 
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Old 07-13-2010, 03:31 AM   #2
robtotten
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Jan 2010
louisville, kentucky
Posts: 619
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That should end up nice and malty mashing at 152 with the English Ale. What are your hop additions though? There's no weight / IBUs listed. I've brewed a few brown ales recently (a mild and American Brown, and a brew somewhere between the two) and keep tinkering with biscuit malt. Maybe add 2 ounces of that and think about upping it next time depending on the results?

 
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Old 07-13-2010, 03:41 AM   #3

Looks good to me.
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Old 07-13-2010, 06:12 AM   #4
CaliBrewin
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Jul 2009
Sacramento, California
Posts: 183
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sorry it was a half ounce per hop addition..

IBUs are about 14.
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-Zach

 
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