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Selections
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#162 KHBF Brown Ale
Thomas Nylander Nørgaard
2022-08-16
2022-08-07
1
754.0483605
1
642.4627287
1
0
0
2820
3000
-1
0
0
<_PERMID_>0
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Brewster Beacon 30
0
0
1014.4148348
211.6438080
1
0.1200000
40.5765934
0.0000000
1
1
772.0824021
60.0000000
10.0000000
0
1
67.6276557
0.0000000
4.0000000
0.0000000
676.2765565
40.5765934
0.0000000
80.0000000
100.0000000
0.0000000
0
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Southern English Brown Ale
English Brown Ale
BJCP 2008
2
11
-1
0
1.0330000
1.0420000
1.0110000
1.0140000
12.0000000
20.0000000
1.3000000
2.3000000
19.0000000
35.0000000
2.8000000
4.1000000
A luscious, malt-oriented brown ale, with a caramel, dark fruit complexity of malt flavor. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. English brown ales are generally split into sub-styles along geographic lines. Southern English (or “London-style”) brown ales are darker, sweeter, and lower gravity than their Northern cousins. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Well suited to London’s water supply. Increasingly rare; Mann’s has over 90% market share in Britain. Some consider it a bottled version of dark mild, but this style is sweeter than virtually all modern examples of mild.
Aroma: Malty-sweet, often with a rich, caramel or toffee-like character. Moderately fruity, often with notes of dark fruits such as plums and/or raisins. Very low to no hop aroma. No diacetyl.
Appearance: Light to dark brown, and can be almost black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.
Flavor: Deep, caramel- or toffee-like malty sweetness on the palate and lasting into the finish. Hints of biscuit and coffee are common. May have a moderate dark fruit complexity. Low hop bitterness. Hop flavor is low to non-existent. Little or no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. Low to no diacetyl.
Mouthfeel: Medium body, but the residual sweetness may give a heavier impression. Low to moderately low carbonation. Quite creamy and smooth in texture, particularly for its gravity.
English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted (black) malt and wheat malt. Moderate to high carbonate water would appropriately balance the dark malt acidity. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used.
Mann's Brown Ale (bottled, but not available in the US), Harvey’s Nut Brown Ale, Woodeforde’s Norfolk Nog
http://www.bjcp.org
<_PERMID_>0
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Temperature Mash, 1 Step, Medium Body
117.8150531
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
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1
40.5765934
640.0000000
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Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
<_PERMID_>0
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steps
7432
1
1
7149
2
<_XName>steps
16
<_PERMID_>0
<_MOD_>2022-09-14
Saccharification
0
294.5376328
152.0000000
60.0000000
15.0000000
40.5765934
0.1200000
1014.4148348
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
117.8150531
162.2452189
0.0000000
<_PERMID_>0
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Mash Out
2
0.0000000
168.0000000
10.0000000
10.0000000
0.0000000
0.1200000
1014.4148348
72.0000000
0.0000000
0.0000000
72.0000000
335.1142262
117.8150531
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0
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1014.4148348
211.6438080
0.1200000
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Malt
0
0
1
0.0000000
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
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Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
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Ale, Single Stage
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
14.0000000
10.0000000
7.0000000
30.0000000
30.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_PERMID_>0
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Ingredients
7405
1
1
7182
11
<_XName>Ingredients
16
<_PERMID_>0
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Munich II (Weyermann)
Germany
Weyermann
0
0
1
0.0000000
1
204.1929915
70.5479360
8.5000000
82.2300000
0.0000000
59.8802395
0
1
1.6000000
3.1000000
25.0000000
10.7000000
0.0000000
0
1
100.0000000
Darker Munich Malt. Used as a base malt in many German beer styles. Fest beers, bocks and ales. Enhances malt flavour and aroma
60.0000000
0.2834950
Amber Liquid Extract
<_PERMID_>0
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Biscuit Malt
Belgian
0
0
1
0.0000000
1
76.4034147
14.1095872
23.0000000
79.0000000
0.0000000
11.9760479
0
2
1.5000000
4.0000000
6.0000000
10.5000000
0.0000000
0
1
10.0000000
Use for English ales, brown ales and porters.
Adds a biscuit like flavor and aroma.
Can be used as a substitute for toasted malt.
60.0000000
0.7087375
Caramel/Crystal Malt - 20L
<_PERMID_>0
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Extra Special (Briess)
US
Briess
0
0
1
0.0000000
1
105.8219040
10.5821904
130.0000000
73.0000000
0.0000000
8.9820359
0
3
0.0000000
3.5000000
0.0000000
0.0000000
0.0000000
0
0
0.0000000
FLAVOR: Burnt Sugar, Woody, Prunes
COLOR:Deep Red to Copper Color
CHARACTERISTICS:Provides distinctive flavors associated with darker, high gravity beers like Doppelbock. Can be used to enhance standard or lighter gravity provide richer flavor profile.
60.0000000
1.7009700
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Special Roast
US
0
0
1
0.0000000
1
96.2979326
10.5821904
50.0000000
72.0000000
0.0000000
8.9820359
0
4
1.5000000
2.5000000
6.0000000
10.5000000
0.0000000
0
1
10.0000000
Use for English ales, nut brown ales and porters.
Adds a toasted, biscuit like flavor and aroma
60.0000000
1.7009700
Caramel/Crystal Malt - 60L
<_PERMID_>0
<_MOD_>2022-08-30
Caramunich Malt
Belgium
0
0
1
0.0000000
1
35.4503379
7.0547936
56.0000000
71.7000000
0.0000000
5.9880240
0
5
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
0
10.0000000
Caramel, copper colored malt. Used in Belgian ales and German bocks.
60.0000000
0.5457279
<_PERMID_>0
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Roasted Barley
US
0
0
1
0.0000000
1
4.5856158
2.8219174
300.0000000
55.0000000
0.0000000
2.3952095
0
6
1.5000000
5.0000000
0.0000000
13.2000000
0.0000000
0
0
10.0000000
Roasted at high temperature to create a burnt, grainy, coffee like flavor.
Imparts a red to deep brown color to beer, and very strong roasted flavor.
Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.
60.0000000
0.7087375
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CHÂTEAU CHOCOLAT
Belgium
Castle Malting®
0
0
1
0.0000000
1
8.5363002
2.1164381
457.2000000
75.0000000
0.0000000
1.7964072
0
7
0.0000000
4.5000000
0.0000000
0.0000000
0.0000000
0
1
7.0000000
Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached.
Characteristics: Château Chocolat malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Château Chocolat malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Château Chocolat malt shares many of the characteristics of Black Malt but provides a less bitter flavour than Black malt and is lighter than Black, because it is roasted for a slightly shorter period of time and the end temperatures are not so high.
Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Up to 7% of the mix.
900 EBC (European Brewing Convention)
338.1°L (Lovibond)
Moisture % 4.5
Extract (dry basis) % 75.0
Wortcolour EBC (°L) 800.0 (300.6)
1000.0 (375.6)
60.0000000
0.5953395
<_PERMID_>0
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Target
0
2
12.1700000
2.0000000
16.6666680
3.5626701
0.2116438
15.0000000
60.0000000
0.0000000
194.4406400
3.0000000
0
9.5730099
8
0
1
2.0000000
<_PERMID_>0
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Anise, Star
0
Licorice flavor
676.2765565
13
1.0000000
640.0000000
0.0000000
0.2500000
0
0
30.0000000
Star Anise spice adds a strong black licorice flavor to holiday and specialty beers. Boil for 30 minutes to extract flavor.
0.0000000
1
0
9
<_PERMID_>0
<_MOD_>2022-09-14
East Kent Goldings (EKG)
United Kingdom
2
0
5.7000000
3.5000000
83.3333320
3.5273962
1.0582189
35.0000000
10.0000000
0.0000000
Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine.
Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor
Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding
Storage: Good/Fair 965-80% AA after 6 months at 20 C)
4-7% AA / 1.9-2.8% Beta
194.4406400
3.0000000
0
8.9410672
10
0
1
14.1747616
<_PERMID_>0
<_MOD_>2022-08-30
Workhorse Beer Yeast
Mangrove Jack's
M10
0
1
1
0.0000000
1.0000000
2.0000000
10.0000000
25.0000000
11
1
2022-08-16
2022-08-07
200.0000000
68.0000000
75.0000000
59.0000000
90.0000000
0
0
0
5
2013-08-26
Suitable for many lagers and ales - including high gravity beers
Workhorse Beer yeast is a true all rounder, suitable for a myriad of beer styles at extremely high gravities and different brewing temperatures. From Baltic porter to ambient temperature fermented lagers, this top-fermenting strain has such a clean
flavor and aroma profile that it is suitable for almost every application. It is a robust strain with rapid and reliable fermentation performance, good attenuation properties, and ideally suited to making cask or bottle conditioned beers. This highly versatile strain also has very good ethanol tolerance up to 9% ABV and excellent temperature tolerance up to 90°F (32°C).
1.6600000
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AgeData
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1
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