Big Bad Brown

Brewer:	Barry Tingleff		Email:	tsalez@aol.com
Beer:	Big Bad Brown		Style:	English Brown
Type:	All grain		Size:	12 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	19 IBU
OG:	1.060		FG:	1.015
Alcohol:	5.8% v/v (4.6% w/w)
Water:	All water RO
Grain:	20 lb. American 2-row 2.5 lb. German Munich 3 lb. American crystal 60L 1 lb. Carafoam-Weyermann
Mash:	75% efficiency
	Mash in hot liquor @ 168 degF to rest @ 154-156 degF for 1 hour or until sacrification. Mash out @ 168 degF.
Boil:	60 minutes	SG 1.055	13 gallons
	1 tablespoon Irish moss @ 15 min left in boil.
Hops:	1 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 30 min.) 2 oz. Kent Goldings (5% AA, 15 min.)
Yeast:	Split batch w/1/2 White Labs WLP005 British Ale & 1/2 WLP006 Bedford British Ale Yeast to note difference if available.
Log:	Primary temp 65-70 degF, secondary @ 45-48 degF.
Carbonation:	2.0 volumes	Keg: 9.0 psi @ 45°F

Recipe posted 09/25/02.