 |
 |
 |
 |
 |
 |
 |
Baru Brown
This recipe combines two hop profiles I like: Panama Red from NB Forum and Horizon/Summit. I'm replacing Horizon for Magnum, becasue I have some Magnum whole hops and both provide a very clean bitter. Any 2row/crystal/chocolate malt profile should do. I've added Quick Oats to add body and generous Cluster hops for a "heady" aroma, something I would appreciate if I was on Volcan Basu, Panama's highest peak.
| Brewer: | Snilsen | Email: | - | |||||
| Beer: | Baru Brown | Style: | American Brown | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
|
Bitterness: | 80 IBU | |||||
| OG: | 1.062 | FG: | 1.013 | |||||
| Alcohol: | 6.3% v/v (4.9% w/w) | |||||||
| Water: | Soft water from tap. | |||||||
| Grain: | 8 oz. American chocolate 8 oz. Flaked oats |
|||||||
| Steep: | Mini-mash: Steep Quick Oats with Chocolate for 45-60 minutes around 155 F in a quart of water, then pour through strainer. (optional: Collect mash and pour back over strained oats/malt slowly). Now slowly pour over 2 more quarts of 155 F water. Combine with boil water. | |||||||
| Boil: | 60 minutes | SG 1.056 | 5.5 gallons | |||||
| 8 lb. Amber malt extract | ||||||||
| optional: 1-2 tsp of Irish Moss at 30 minutes or sooner... there's no reason to not add it earlier than 15 min and it get's more time to work. | ||||||||
| Hops: | 15g Magnum /very clean (15% AA, 60 min.) 15g Nugget (12% AA, 60 min.) 15g Mt. Hood (@20 min) (4.5% AA, 15 min.) 10g Perle /minty (8% AA, 15 min.) 20g summit /orange-tangerine (18.1% AA, 10 min.) 20g columbus /pungent (15% AA, 5 min.) 10g columbus /pungent (aroma) 10g summit /orange-tangerine (aroma) 30g Cluster (aroma) |
|||||||
| Yeast: | SNPA type. | |||||||
| Log: | Fermenting between 70-80 F. 2 oz of Coumbus in the secondary, maybe more. |
|||||||
| Carbonation: | Shooting for strong carbonation. | |||||||
Recipe posted 05/09/07.
