Wooden Shoe Brown Ale
Beer Recipe
| Recipe Name: | Wooden Shoe Brown Ale |
| Style: | American Brown Ale |
| Mash: | All Grain |
| Volume: | 5 gallons |
| OG: | 1060 |
| FG: | 1012 |
| % Alc: | 6.4 |
| IBU: | 35 |
| SRM: | 20º |
| Description of this Beer |
|
A balanced American Brown Ale, on the high end of the ABV range, on the low end of bitterness range. Not too malty with a nice off white head. Definite but not overbearing roasty and chocolaty flavors. Very smooth drinking. |
| Fermentables |
| Amount & Type of Fementable (grain, extract, sugar, fruit, etc.) |
|
11 lbs American two row pale (82%) 1 lbs Munich malt, 10L (8%) 0.5 lbs Crystal malt, 40L (4%) 0.5 lbs Carafa II (4%) 0.25 lbs Wheat malt (2%) |
| Hops |
| Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop |
|
0.75 oz Columbus, 75 minutes 0.5 oz Cascade 15 minutes |
| Other Ingredients |
| Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added |
|
1 Whirlfloc table at 15 minutes. My water is VERY soft, and contains almost no minerals. I added 4 tbsp of of Gypsum to the mash water. |
| Yeast | |
| Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) | Amount Pitched |
| Wyeast American Ale |
400 ml loose slurry |
| Directions |
| Include mash temps/times, boil times, fermentation temps/duration, etc. |
|
Mashed at 148º, for 75 minutes, batch sparged for 15 minutes at 160º. Fermented 8 days at 65º, then cold crashed for 7 days at 34º Carbonated at 2.4 volumes.
|