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Wanted to make an american brown for the fall/winter. Not sure if im using too much crystal. Thoughts?


Batch Size (fermenter): 23.00 l

Estimated OG: 1.053 SG
Estimated Color: 25.7 SRM
Estimated IBU: 30.8 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Canadian 2-Row (Canada Malting) (1.9 SR Grain 1 80.1 %
0.50 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 2 7.9 %
0.31 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 5.0 %
0.25 kg Chocolate Malt (450.0 SRM) Grain 4 4.0 %
0.19 kg Victory Malt (25.0 SRM) Grain 5 3.0 %
30.00 g Northern Brewer [8.50 %] - Boil 60.0 min Hop 6 25.6 IBUs
10.00 g Northern Brewer [8.50 %] - Boil 20.0 min Hop 7 5.2 IBUs
10.00 g Northern Brewer [8.50 %] - Aroma Steep 5 Hop 8 0.0 IBUs
1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 Yeast 9 -

Mash @153

I'd be tempted to take a few percent off the 120.

mr x wrote:I'd be tempted to take a few percent off the 120.

i also have that FB brown malt from the last group buy i could use instead.

That's a sweet malt.

http://www.brewnosers.org/forums/viewto ... ?f=4&t=570" onclick="window.open(this.href);return false;

We used Crystal 60L and 30L in the American Brown that won in the CABA this year.