Baddest Brown in the Whole Damn Town Beer Recipe | Partial Mash American Brown Ale by BJA | Brewer's Friend
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Baddest Brown in the Whole Damn Town

199 calories 20.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Efficiency: 75% (brew house)
Source: BJA
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Friday April 19th 2013
1.060
1.015
6.2%
37.1
27.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.20 lb Liquid Malt Extract - Amber7.2 lb Liquid Malt Extract - Amber - (late boil kettle addition) 35 10 75%
1 lb American - Victory1 lb Victory - (late boil kettle addition) 34 28 10.4%
0.80 lb United Kingdom - Pale Chocolate0.8 lb Pale Chocolate - (late boil kettle addition) 33 207 8.3%
0.60 lb United Kingdom - Coffee Malt0.6 lb Coffee Malt - (late boil kettle addition) 36 150 6.3%
9.60 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Golden (similar to Saaz)1.6 oz Golden (similar to Saaz) Hops Leaf/Whole 4 Boil 60 min 33.33 76.2%
0.50 oz Golden (similar to Saaz)0.5 oz Golden (similar to Saaz) Hops Leaf/Whole 4 Boil 10 min 3.78 23.8%
2.10 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 Mashed specialty grains separated from hops Temperature -- 154 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Gypsum Water Agt Boil 1 hr.
1 tsp Irish Moss Other Boil 10 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 145 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Notes

Hops boiled separately from the mash to improve extraction. Amber LME added after mash and boiled for 10 minutes until hot break.

After 1 week primary fermentation, transferred to secondary carboy. Leave in secondary X 4 weeks.

Bottle with Munton's CarbTabs and condition X 2 weeks.

Tasting notes: Excellent chocolate and coffee flavors on a smooth malt backbone.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2013-06-01 15:53 UTC
Other Brewers Who Brewed This Recipe:
Tippytoe
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