Brown Ales are seeing a bit of a resurgence on the Craft Beer Scene in America and this version is an Americanized take on the British original. It is strongly malty, with a good caramel base, some chocolate and toasty overtones, but without any smokiness. While the hops make it All American.
- Malteurop New Zealand Ale Malt 65%
- Weyermann® Caramunich® 3 20%
- Weyermann® Carared® 13%
- Weyermann® Carafa® Special Ty 2 2
OG 1.051 (12.75 °P)
Citrus, floral, herbal, pungent, resiny or spicy – think any US or new world hop – Amarillo, Cascade or even the new Flyer hop will work well.
60min @ 67°C
Raise to 76°C for mash out
Boil 60 minutes
Any American style yeast that is clean fermenting with relatively little diacetyl or ester.