| Recipe Name: |
Mild Brown Ale |
Style: Ale (English Brown) |
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Original Gravity: | 1.048 | | Final Gravity: | 1.012 | |
Alcohol content: | 4.68% | |
Calories (per 12 oz.): | 159 |
| Total IBU (Bitterness): | 17 | |
SRM (color): | 26 |
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| Ingredients: (portions for a 5 gal. batch) |
| 0.75 lbs. | American crystal 60L |
All grain |
| 0.25 lbs. | British chocolate |
All grain |
| 1 lbs. | Sugar (Brown) |
|
| 6 lbs. | British Pale malt |
All grain |
| 1 oz. | East Kent Golding |
(Pellets% AA) Boil time 60 min. |
| 1 oz. | Wyeast 1028 London Ale |
Yeast (Ideal ferm. temp: 60-72°F) |
| Directions: |
I use a recirculating infusion mash system.
Boil for 75 minutes.
Primary for 9 days.
This beer won first place in the Brown Ale category at the 1996 Boston Homebrew competition. The same basic recipe with 2 lbs of honey added to the boil won a first place ribbon in the specialty beer category at the 1996 North Texas State Fair.
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