Please
log in to review this recipe!
Share this recipe on redditBatch Size (gallons) | 2.77 |
Efficiency | 82% |
Recipe type | All Grain |
Style | 10C. American Brown Ale |
Original Gravity | 1.053 |
Final Gravity | 1.014 |
ABV | 5.12% (basic) / 5.11% (advanced) [what's this?] |
IBU | 27.2 |
Color | 23.6 SRM |
Boil Time | 90 min |
|
Yeast | Wyeast 1968 (London ESB Ale)
|
|
Fermentables | Name | Amt | Pct | SRM | Pale Ale Malt 2-Row (Briess) | 3 lbs 15.5 oz | 81.4% | 3.5 | Caramel Malt - 120L (Briess) | 7 oz | 9% | 120 | Chocolate Malt (Muntons) | 4 oz | 5.1% | 385 | Brown Sugar, Light | 3.5 oz | 4.5% | 8 |
|
|
Hops | Name | Amt | Time | Alpha | IBU | Challenger (Boil) | .28 oz | 60 | 7.5% | 0 | Challenger (Boil) | .28 oz | 10 | 7.5% | 0 | Willamette (Steep/whirlpool) | .35 oz | 20 | 5.5% | 0 |
|
|
Directions | Single infusion, BIAB recipe. Mash temperature: 152 F. Add Brown Sugar at flame out. |
|
Fermentation notes | Ferment starting at 66 F for 2 days, raise slowly to 70 F for 12 days. Cold crash at 40 F for 5 days before bottling. |
|
Copy and paste the content below to reddit for a properly formatted recipe!
##Wild Mahogany Brown
Recipe by: Oginme
Batch Size (gallons): 2.77
Efficiency: 82%
Recipe type: All Grain
Original Gravity: 1.053
Final Gravity: 1.014
ABV: 5.11%
IBU: 27.2
Color: 23.6 SRM
Boil Time: 90 min
----------------------------------
**Yeast**
* Wyeast 1968 (London ESB Ale)
----------------------------------
**Fermentables**
* 3 lbs 15.5 oz Pale Ale Malt 2-Row (Briess) (81.4%)
* 7 oz Caramel Malt - 120L (Briess) (9%)
* 4 oz Chocolate Malt (Muntons) (5.1%)
* 3.5 oz Brown Sugar, Light (4.5%)
----------------------------------
**Hops**
* .28 oz Challenger, 0 IBU @ 60 min (Boil) - 7.5% AA
* .28 oz Challenger, 0 IBU @ 10 min (Boil) - 7.5% AA
* .35 oz Willamette, 0 IBU @ 20 min (Steep/whirlpool) - 5.5% AA
----------------------------------
**Directions:** Single infusion, BIAB recipe. Mash temperature: 152 F. Add Brown Sugar at flame out.
----------------------------------
**Fermentation Notes:** Ferment starting at 66 F for 2 days, raise slowly to 70 F for 12 days. Cold crash at 40 F for 5 days before bottling.
----------------------------------
[View original recipe page](http://www.brewunited.com/view_recipe.php?recipeid=105)
This all grain American Brown Ale homebrew recipe was submitted by Oginme.