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 |
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