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Four Toes Brown Ale
A very malty deep brown ale with oak overtones. The Britsh Brown malt
makes this ale taste very brown and rich and the oak adds just a hint
of of old world taste.
| Brewer: | The Newt King | Email: | - | |||||
| Beer: | Four Toes Brown Ale | Style: | American Brown | |||||
| Type: | All grain | Size: | 12 gallons | |||||
| Color: |
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Bitterness: | 42 IBU | |||||
| OG: | 1.061 | FG: | 1.016 | |||||
| Alcohol: | 5.8% v/v (4.6% w/w) | |||||||
| Grain: | 12 lb. British pale 5 lb. German Munich 2 lb. American victory 2 lb. Belgian aromatic 1 lb. Belgian CaraMunich 4 oz. Belgian coffee kiln 1 lb. Flaked barley 4 lb. British brown |
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| Mash: | 75% efficiency | |||||||
| Mash in with 7 gal to reach 152° for 20 min. Remove 2 gal and bring to a boil for 10 min. Add the 2 gal back raising mash temp to 157° for 20 min. Sparge with 180° water to collect 14 gal sweet wort. |
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| Boil: | 90 minutes | SG 1.053 | 14 gallons | |||||
| Irish moss last 30 min. | ||||||||
| Hops: | 3 oz. Hallertauer Traditional (5.2% AA, 90 min.) 2 oz. Hallertauer Traditional (5.2% AA, 30 min.) 2 oz. Hallertauer Traditional (5.2% AA, 15 min.) 2 oz. Saaz (aroma) |
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| Yeast: | White Labs WPL005 Britsh ale yeast from an amber ale yeast cake. | |||||||
| Log: | Dry hop secondary with 1 oz Sazz and 1 oz American white oak chips for 2 weeks. Rack to triatary for 1 week then bottle and keg. |
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Recipe posted 06/02/98.
