Big Bad Brown 2

Brewed 10/9/2004

Brewer:	Barry Tingleff		Email:	tsalez@aol.com
Beer:	Big Bad Brown 2		Style:	American Brown
Type:	All grain		Size:	12 gallons
Color:	32 HCU (~16 SRM)		Bitterness:	24 IBU
OG:	1.056		FG:	1.015
Alcohol:	5.3% v/v (4.2% w/w)
Water:	All water RO.
Grain:	23 lb. Dingemans Belgian pale 3L 2.5 lb. Wyermanns German Lt. Munich 3-5L 2 lb. Dingemans Belgian Special B 100-130L 1 lb. Muntons British crystal 55-65L 1 lb. Wyermanns Carafoam
Mash:	65% efficiency
	Dough in at 169°F to rest at 154°F -156°F for 1 hour or until sacrification. Mash out at 168°F.
Boil:	60 minutes	SG 1.052	13 gallons
	1 tablespoon Irish Moss last 15 min. of boil.
Hops:	1.5 oz. Willamette (5.2% AA, 60 min.) 1 oz. Willamette (5.2% AA, 30 min.) 2 oz. Willamette (5.2% AA, 15 min.)
Yeast:	Starter of White Labs WLP005 British Ale Yeast.
Log:	Ferment at 65-70°F in glass.
Carbonation:	2.0 volumes	Keg: 18.3 psi @ 65°F

Recipe posted 10/07/04.