english brown ale

Brewer:	Tip Back brewery		Email:	-
Beer:	english brown ale		Style:	English Brown
Type:	Extract w/grain		Size:	5.9 gallons
Color:	47 HCU (~21 SRM)		Bitterness:	18 IBU
OG:	1.066		FG:	1.014
Alcohol:	6.7% v/v (5.2% w/w)
Grain:	8 oz. American crystal 40L 2 oz. Roasted barley
Steep:	steep grain at 150 degrees F for 1 hr
Boil:	45 minutes	SG 1.129	3 gallons
	6.6 lb. Light malt extract 2 lb. Dark dry malt extract 1 lb. Brown sugar
	irish moss added last 15 min of boil
Hops:	1 oz. Hallertauer (4.25% AA, 45 min.) 1 oz. Saaz (3.75% AA, 45 min.) .5 oz. Willamette (4.9% AA, 45 min.) .5 oz. Willamette (4.9% AA, 30 min.) .5 oz. Hallertauer (4.25% AA, 15 min.) .5 oz. Hallertauer (aroma)
Yeast:	wyeast 1028 propagate yeast 2 days prior to boil
Log:	primary-- 7 days 65 degrees F secondary- 14 to 21 days 65 degrees F after bottling let set for one to two weeks
Carbonation:	2.0 volumes	Corn Sugar: 3.52 oz. for 6 gallons @ 65°F
	or use 3/4 cup @ 65 degrees F
Tasting:	I wanted a lighter color, insted of using 2lbs dark DME use 2lbs light DME

Recipe posted 11/25/06.