Downtown Freddie Brown

Okay - this is not totally an American Brown, but a celebration of malts from America, Britain, and Belgium. The Grade A Maple Syrup is from Canada. The finish is smooth with the Biscuit and Maple flavors blending well. Serve with Nitro - it's awesome.

Brewer:	Ken Doggett		Email:	kendoggett@bendbroadband.com
Beer:	Downtown Freddie Brown		Style:	American Brown
Type:	All grain		Size:	6 gallons
Color:	30 HCU (~16 SRM)		Bitterness:	32 IBU
OG:	1.060		FG:	1.014
Alcohol:	6.0% v/v (4.7% w/w)
Water:	All water is boiled in the AG method. I use a bit of gypsum in the boil and some finings in the end.
Grain:	7 lb. American 2-row 1 lb. Belgian biscuit 1 lb. British Carastan 2 lb. British crystal 50-60L 1 lb. Flaked barley
Mash:	75% efficiency
	I usally mash for up to one hour using the single infusion method at 152 degrees. About 45 minutes into it, I do the typical iodine test.
Boil:	65 minutes	SG 1.052	7 gallons
	1 lb. 6 oz. Maple syrup
	Irish Moss at the end. Add 1 lb. 6 oz of Grade A Maple Syrup about 10 minutes before the end of the boil.
Hops:	1 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 30 min.) 1 oz. Cascade (6% AA, 15 min.)
Yeast:	Wyeast 1056. I often use a starter.
Log:	Ferment at 68 degrees for 7-9 days in the primary, and 7 in the secondary.
Carbonation:	2.3 volumes	Keg: 11.1 psi @ 42°F
Tasting:	I always add the Maple Syrup at the very end of the boil so it doesn't boil off the natural Maple flavor. Enjoy.

Recipe posted 04/30/05.