Oberliner Browne Ale

Interesting combo of grains are planned. The british pale ale base should be nutty and full bodied combined with the crisp smoothness of the other base malt that being a munich malt. Add a touch of roasty smokyness with chocolet malt and some sweetness with crystal should create a distinct brown ale.

Brewer:	Scott Oberlin		Email:	-
Beer:	Oberliner Browne Ale		Style:	American Brown
Type:	All grain		Size:	5.5 gallons
Color:	30 HCU (~15 SRM)		Bitterness:	28 IBU
OG:	1.044		FG:	1.010
Alcohol:	4.4% v/v (3.4% w/w)
Water:	Distilled water treated with gypsum
Grain:	3 lb. German Munich 1 lb. American crystal 10L 4 oz. British chocolate 0.5 lb. Rolled oats 4 lb. British pale
Mash:	75% efficiency
	Infusion mash Hold at 150-158 for 90min.
Boil:	80 minutes	SG 1.040	6 gallons
	Irish moss added
Hops:	1 oz. Fuggles (4.75% AA, 60 min.) 0.5 oz. Cascade (6% AA, 30 min.) 0.5 oz. Tettnanger (4.5% AA, 15 min.) 0.5 oz. Tettnanger (aroma)
Yeast:	English ale yeast

Recipe posted 07/10/05.