Nutty brown malt and a measured hop finish. Designed as an original style reference for the Beer Control Recipe Library.
American Brown Ale
Cocoa Bridge
Nutty brown malt and a measured hop finish. Designed as an original style reference for the Beer Control Recipe Library.
1.057OG
1.014FG
5.7%ABV
29IBU
44EBC
About this recipe
How it compares to the style
American Brown Ale
Comparison between this recipe's calculated parameters and the BJCP style range.
Hops used
| Hop | Amount | Use | Timing |
|---|---|---|---|
| Magnum | 11.0 g | boil | 60 min |
| Cascade | 40.0 g | boil | 5 min |
| Cascade | 55.0 g | whirlpool | 20 min |
| Cascade | 70.0 g | dry hop | 72 h |
Predicted aroma profile
Dominant aroma characteristics resulting from this recipe's hops compared to the style's typical hop profile. Estimate based on IBU 29, BU:GU 0.51.
Fermentables
| Ingredient | Amount | Color | Use |
|---|---|---|---|
| Pale Malt (2-row) | 4.03 kg | 5 EBC | mash |
| Victory Malt | 0.40 kg | 50 EBC | mash |
| Caramel 80 (80L) | 0.35 kg | 158 EBC | mash |
| Pale Chocolate Malt | 0.25 kg | 600 EBC | mash |
Yeast
| Yeast | Amount | Attenuation |
|---|---|---|
| American Ale (Chico) | 1.0 pkg | 76% |
Brewing process
Saccharification
Mash out
Boil
Primary fermentation
Water profile
Ca²⁺
70 ppm
Mg²⁺
7 ppm
Na⁺
10 ppm
Cl⁻
65 ppm
SO₄²⁻
155 ppm
HCO₃⁻
35 ppm
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