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 (Specialty Beer)
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% Chocolate
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
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 (Specialty Beer)
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% Chocolate
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