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Author Topic: Leroy Brown Ale  (Read 4287 times)

Offline Dave Savoie

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Leroy Brown Ale
« on: January 10, 2011, 07:02:33 PM »
9 lbs.     Maris Otter Pale
0.5 lbs.    Weyermann Carafa® II
0.25 lbs.    Weyermann CaraMunich® III
1 oz.    Fuggle (Pellets, 5.1 %AA) boiled 60 min
Yeast :    Fermentis S-04 Safale S-04 info

Original Gravity        1.050
Terminal Gravity       1.012
Color                       20.64 °SRM
Bitterness               26.3 IBU
ABV                      4.9 %

This will be the first time brewing this recipe which I just formulated based on the BJCP guidelines it is in 100% compliance with American Brown ale although none of the ingredients are american more of an english brown the way I use beertools.com software is that there are charts that state where your color,IBU,OG and FG are in relation to the MIN MAX for that style I tend to make sure everything is even whether it be the High end or low end of the scale this will make sure my beer is well balanced.

This is the recipe I will be brewing on friday morning the 14th Jan 2011
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Offline Richard

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Re: Leroy Brown Ale
« Reply #1 on: January 10, 2011, 10:09:23 PM »
looks nice. You got about 10lbs of that MO that I could buy off you?
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Offline Dave Savoie

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Re: Leroy Brown Ale
« Reply #2 on: January 11, 2011, 08:18:29 AM »
Sure do
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Offline Richard

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Re: Leroy Brown Ale
« Reply #3 on: January 11, 2011, 12:08:52 PM »
Great stuff, thanks.
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Offline Dave Savoie

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Re: Leroy Brown Ale
« Reply #4 on: January 27, 2011, 01:24:35 PM »
Just tasted a sample of this 11 day old beer and wow its tasty very very close to Garrisons nut brown ale slightly darker So next time I may ease up by 2 OZ of the Cara FA and it should be spot on !!!
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Offline Richard

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Re: Leroy Brown Ale
« Reply #5 on: June 14, 2012, 02:17:03 PM »
wiki.
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Kegged: air.
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Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.