Hello all, I made this recipe for a home brew club competition. I made it on my own based off of some combinations of browns and honey brown recipies I found. I didn't plan on it being a high gravity beer, but I was doing my own crazy math. (Should have noticed when the grains starting going above 14 lbs) LOL. I was doing a 5 gallon batch, but had to add another gallon of boiled water a the end to bring it down from the 1.100 area.
Let me know what you think! Its been in the bottle only about 2 weeks (not really carbed) a bit warm, but nice full body.
Agave Double Brown
Original Gravity (OG): 1.078 (°P): 18.9
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 8.44 %
Colour (SRM): 26.8 (EBC): 52.8
Bitterness (IBU): 31.7 (Average)
68.33% American 2-Row
13.67% Brown Malt
10.67% Agave Nectar
2.67% Crystal 20
2% Crystal 40
0.2 oz/Gal Chinook (11.4% Alpha) @ 45 Minutes (Boil)
0.1 oz/Gal Mt. Rainier (7.5% Alpha) @ 2 Minutes (Boil)
0.0 oz/Gal Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
0.0 oz/Gal Irish Moss @ 15 Minutes (Boil)
0.0 oz/Gal Yeast Nutrient @ 15 Minutes (Boil)
Single step Infusion at 152°F for 60 Minutes. Boil for 60 Minutes
Fermented at 68°F with WLP001 - California Ale
Notes: Mash at 152 degrees for 60 minutes. Batch Sparge at 170 degrees for 30 minutes.
Boil for 60 minutes following hop schedule.
Primary at 70 degrees for 7 days.
Secondary at 70 degrees for 14 days.
Primed to American Brown strength at 2.0 volumes of CO2.
Recipe Generated with BrewMate