Bread crust and smooth dark malt; minimal roast. Designed as an original style reference for the Beer Control Recipe Library.
Brown Passage
Bread crust and smooth dark malt; minimal roast. Designed as an original style reference for the Beer Control Recipe Library.
1.054OG
1.012FG
5.5%ABV
24IBU
41EBC
About this recipe
Hops used
| Hop | Amount | Use | Timing |
|---|---|---|---|
| Magnum | 12.0 g | boil | 90 min |
| Tettnang | 18.0 g | boil | 10 min |
Predicted aroma profile
Dominant aroma characteristics resulting from this recipe's hops. Estimate based on IBU 24, BU:GU 0.44.
Fermentables
| Ingredient | Amount | Color | Use |
|---|---|---|---|
| Munich Malt (Dark) | 2.43 kg | 25 EBC | mash |
| Munich Malt (Light) | 1.43 kg | 14 EBC | mash |
| Pilsner Malt | 0.52 kg | 4 EBC | mash |
| Carafa I Special | 0.19 kg | 600 EBC | mash |
| CaraMunich III | 0.19 kg | 140 EBC | mash |
Yeast
| Yeast | Amount | Attenuation |
|---|---|---|
| Saflager W-34/70 | 22.0 g | 77% |
Brewing process
Saccharification
Mash out
Boil
Primary fermentation
Diacetyl rest
Cold conditioning
Water profile
Ca²⁺
70 ppm
Mg²⁺
7 ppm
Na⁺
10 ppm
Cl⁻
50 ppm
SO₄²⁻
65 ppm
HCO₃⁻
25 ppm
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