 |
 |
 |
 |
 |
 |
 |
Wicked Brown +
| Brewer: | Paul Valente | Email: | - | |||||
| Beer: | Wicked Brown + | Style: | American Brown | |||||
| Type: | Extract w/grain | Size: | 5.0 gallons | |||||
| Color: |
|
Bitterness: | 33 IBU | |||||
| OG: | 1.054 | FG: | 1.012 | |||||
| Alcohol: | 5.4% v/v (4.2% w/w) | |||||||
| Water: | Bottled spring water | |||||||
| Grain: | 4 oz. American victory 4 oz. British brown 2 oz. American black patent |
|||||||
| Steep: | 15 Minutes @ 160° | |||||||
| Boil: | 55 minutes | SG 1.108 | 2.5 gallons | |||||
| 4 lb. Amber malt extract 2 lb. Amber dry malt extract 8 oz. Brown sugar |
||||||||
| Add Irish Moss at 40 min. mark | ||||||||
| Hops: | 1 oz. Galena (13% AA, 60 min.) .5 oz. Willamette (5% AA, 60 min.) .5 oz. Willamette (5% AA, 5 min.) |
|||||||
| Yeast: | Muntons dry | |||||||
| Log: | Ferment @ 65-70 deg 1 week in primary 3-4 weeks in secondary |
|||||||
| Carbonation: | 2.0 volumes | Keg: 6.8 psi @ 40°F | ||||||
| Force carb for 2 weeks at serving pressure. | ||||||||
Recipe posted 11/13/07.
