bransona
Well-Known Member
Eyyyyy :rockin:
I'm looking into brewing my first brown ale. I'm aiming for a smoky American brown, not too bitter, with some nice malt backbone (working with what I have on hand though).
1.5 Gallons
OG: 1.050 ~40 IBU
Briess 2-row pale (80%)
Briess Crystal 20 (5%)
Briess Cherrywood Smoked Malt (10%)
Briess Dark Chocolate (5%)
Briess 2-row Black (0.5%)
Yes, it adds up to over 100%. Approximations are fun
Mash at 152 for an hour.
Bittering with 1/4oz nugget for 45 minutes, no other hops since I want the malts to provide most of the flavor.
I've got Nottingham on hand, and I figure it won't overpower the American style I'm gunning for.
Never done this before, so rip me to shreds, guys
I'm looking into brewing my first brown ale. I'm aiming for a smoky American brown, not too bitter, with some nice malt backbone (working with what I have on hand though).
1.5 Gallons
OG: 1.050 ~40 IBU
Briess 2-row pale (80%)
Briess Crystal 20 (5%)
Briess Cherrywood Smoked Malt (10%)
Briess Dark Chocolate (5%)
Briess 2-row Black (0.5%)
Yes, it adds up to over 100%. Approximations are fun
Mash at 152 for an hour.
Bittering with 1/4oz nugget for 45 minutes, no other hops since I want the malts to provide most of the flavor.
I've got Nottingham on hand, and I figure it won't overpower the American style I'm gunning for.
Never done this before, so rip me to shreds, guys