Bracc’ s Amber turned Brown Ale Hybrid
Brew Method: All Grain
Style Name: Amber/Brown Ale Hybrid
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 8.5 gallons
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.048
Final Gravity: 1.008
ABV: 5.0%
IBU: 41.37
SRM: 16.42
GRIST:
10 lb - US - American - Pale Malt (2 Row) US (71.4%)
3 lb - DE - Weyermann - German - Munich Malt (21.4%)
12 oz - US - American - Crystal 40, 2-Row, (Great Western) (5.4%)
4 oz - US - Midnight Wheat Malt (1.8%)
HOPS:
1 oz - Pacifica, Type: Pellet, AA: 3.8 Boil for 60 min
1 oz - Motueka, Type: Pellet, AA: 6.8 Boil for 15 min
1 oz - Pacifica, Type: Pellet, AA: 3.8 Boil for 15 min
2 oz - Motueka, Type: Pellet, AA: 6.8 Boil for 5 min
2 oz - Pacifica, Type: Pellet, AA: 3.6 Boil for 5 min
MASH GUIDELINES:
Infusion, Temp: 152.06 F, Time: 75 min, Amount: 38.3 qt, Saccharification
Mash Out: 168 F, Time: 10 min, Mash Out
Starting Mash Thickness: 2.5 qt/lb
OTHER INGREDIENTS:
2.7 g - Gypsum (Calcium Sulfate), Time: 60 min, Type: Water Agt, Use: Mash
2.7 ml - Lactic Acid, Time: 60 min, Type: Water Agt, Use: Mash
2.3 g - Calcium Chloride, Time: 60 min, Type: Water Agt, Use: Mash
1 each - Whirlfloc Tablet, Time: 15 min, Type: Fining, Use: Boil
YEAST:
White Labs - San Diego Super Yeast WLP090
Starter: Yes, 1.5 L
Form: Liquid
Fermentation Temp: 68 F
KEG:
Method: co2
CO2 Level: 3.0 Volumes
notes
This was my first time brewing a full volume, no sparge batch on my Brewzilla 65L. There was definitely a learning curve and since I was using home made malt I didn't take into account the actual SRM or how the conversion would be less than mass produced malt. The beer turned out great, I really enjoyed it and I hope my friend Bracc from Homebrewtalk enjoys it as well!
Appearance: Reddish/Brown hue, crystal clear.
Aroma: Malt, dark bread, toast, bread crust, with lemon/lime hop flavors coming through.
Flavor: Dark bread, bread crust, malt sweetness, lime/passion fruit hop flavors.
Mouthfeel: Medium bodied. Nice Carbonation.