How would this be?

[hubba]

First AG. thinking about mild brown ale.

6 lbs. of briess 2 row
8 ozs. of caramel 60
6 ozs. of caramel 120
4 ozs. of crisp pale chocolate malt
2 ozs. of crisp brown

.75 oz. of kent golding uk pellets boiled at 60 mins.

Danstar Nottingham Ale Yeast


SG = 1.040
FG = 1.010
IBU = 14.1
SRU = 15.47
ABV = 3.93

 

[avidhomebrewer]

Sounds good to me. Haven't used crisp brown, so don't know what that would contribute to the brew.

 

[hubba]

or extract with grains

4 lbs. 8 ozs. of briess amber malt extract
6 ozs. of caramel 120
4 ozs. of crisp pale chocolate malt
4 ozs. of Briess 2 Row Carapils
2 ozs. of crisp brown

.75 oz. of kent golding uk pellets boiled at 60 mins.

Danstar Nottingham Ale Yeast


SG = 1.038
FG = 1.010
IBU = 14.3
SRU = 15.65
ABV = 3.67

 

[ReverseApacheMaster]

The 120 is probably unnecessary unless you want that prune/raisin flavor.

 

[hubba]

would 60 be better?

 

[Vance71975]

would 60 be better?

I would use 60 or 80. Or if you want something totally different you can use like a Crystal Rye, or Crystal Wheat Malt.

 

[Frodo]

I'd keep the raisiny/plum flavor of the 120L in there personally for a brown ale, to balace off the caramel sweetness of the 60L. It'd give some of both so it'd be more "complex". Either way though you're in the ballpark for a good low alcohol brown ale I think - and pretty darn close to what would be considered a Mild with that hop addition and the color being on the low end.

 

[hubba]

i just want to make a smooth tasting mild brown ale.