American Brown Ale Recipe - Beer for Breakfast

Recipe Info

Recipe Image

Beer for Breakfast

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
60 min
60%
Comments  Brew Sessions (0)
Ale brewed with biscuit malt, maple syrup, coffee, and spices to simulate a french toast & coffee breakfast. Initial coffee used was 30/30 Ethiopia Kochere (soft, blueberry, lemon, tart cherry notes).

Fermentables

% lb fermentable ppg   L   usage  
45% 6 Pilsner - US 34
Mash
18% 2.34 Rolled Oats - US 33
Mash
15% 2 Biscuit Malt - BE 36
23°
Mash
15% 2 Maple Syrup - US 30
35°
Late
7% 1 Flaked Rye - US 36
Mash
13.34 lb

Hops

oz variety type usage time AA   IBU  
0.8 Columbus Pellet Boil 60 minutes 14.1 37.8
0.8 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast Thames Valley Ale II 1882 75%
 

Other Stuff

amount unit name usage
0 each Cinnamon Stick Secondary
0 each Nutmeg Secondary
0 each Vanilla Bean Secondary
5 oz Coffee - 30/30 Ethiopia Kochere Flame Out
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (1)

KyleYancey

Tasted on 3/31/2017 by KyleYancey

Notes:

Brewed 3/31/17 - Used 30/30 Ethiopia Kochere (soft, blueberry, lemon, tart cherry notes) after tasting it for the first time today. Incredibly mellow, no bitterness, and definite blueberry flavor. - BRIX 14.3 - OG 1.058

Recipe Facts

Beer for Breakfast
American Brown Ale
5.50 Gallons Liters
6.50 Gallons Liters  @  60  min
1.053
1.013
13.1° SRM
60%
37.8 IBU (tinseth)
0.71
5.2% ABV
178 per 12oz
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