Osage Bluff Brown

Brewer:	Ron Davis		Email:	minitrdavis@yahoo.com
Beer:	Osage Bluff Brown		Style:	American Brown
Type:	Extract w/grain		Size:	6.0 gallons
Color:	36 HCU (~17 SRM)		Bitterness:	7 IBU
OG:	1.053		FG:	1.015
Alcohol:	5.0% v/v (3.9% w/w)
Water:	used tap water and preboiled and cooled before adding grains
Grain:	1 lb. American crystal 20L 8 oz. Dextrine malt (Cara-Pils) 4 oz. American chocolate
Steep:	steeped grains at 160 degrees for 45 minutes then added extracts and boiled 60 minutes
Boil:	60 minutes	SG 1.128	2.5 gallons
	3.3 lb. Light malt extract 3.3 lb. Amber malt extract
	added 1/4 teaspoon Irish Moss 45 minutes into boil
Hops:	1 oz. Willamette (5% AA, 60 min.) .5 oz. Cluster (15 min.) .5 oz. Cascade (aroma)
Yeast:	pitched SAF Ale S-04 Yeast at 70 degrees
Log:	Fermentation in plastic for 7 days at 65 degrees Secondary fermentation in glass carboy at 65 degrees until final gravity of 1.015 is achieve
Carbonation:	forced carbonated at 28 lbs. for 2 days.
Tasting:	a good beer has mild hop flavor not over powering with a small hint of sweetnes. Try it I'm sure you will agree.

Recipe posted 06/02/03.