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The Lord's Favorite Homebrew Club

How Now Brown Chow.

Andrew Ayers

Project Description

It’s a nut brown ale and I brewed it for a friend’s birthday. Her last name is Chow, hence the name. This recipe is the basis of the LDB Brown Ale that 2 Row released last fall. 2 Row just scaled up the ABV and used different yeast.

 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
2.5 gal 60 min
Actuals 1.026 1.007

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
British Brown Ale 13 B 1.04 - 1.052 1.008 - 1.013 20 - 30 12 - 22 1.8 - 2.5 4.2 - 5.4 %

Fermentables

Name Amount %
Maris Otter (Crisp) 3.75 lbs 88.24
Biscuit Malt 2 oz 2.94
Caramel/Crystal Malt -120L 2 oz 2.94
Chocolate (Crisp) 2 oz 2.94
Special Roast 2 oz 2.94

Hops

Name Amount Time Use Form Alpha %
Fuggle 0.6 oz 60 min Boil Pellet 4.1

Yeast

Name Lab Attenuation Temperature
NeoBrittania (1945) Wyeast 75% 66°F - 74°F

Mash

Step Temperature Time
Protein Rest 122°F 30 min
Saccharification 152°F 45 min
Mash Out 168°F 10 min

Fermentation

Step Time Temperature
Primary 4 days 66°F
Secondary 10 days 67°F
Aging 30 days 65°F

Project Details

  • Client February 2017
  • Date January 28, 2017
  • Tags Member Recipe

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