Recipe/BrewingHub

Bassendean Brown Ale System

11A Mild

Overall Compliance: 80.0%

Name	Amount	Color	Potential	% Grist
Weyermann Dark Munich	4.96 lbs	9.0 °L	37 ppg	69.3 %
Briess DME Dark	1.1 lbs	30.0 °L	43 ppg	15.4 %
Fawcett Dark Crystal Malt	1.1 lbs	113.0 °L	33 ppg	15.4 %
Totals	7.2 lbs		267.1 points	100%

Name: Weyermann Dark Munich
Amount: 4.96 lbs
Color: 9.0 °L
Potential: 37 ppg
% Grist69.3 %

Name: Briess DME Dark
Amount: 1.1 lbs
Color: 30.0 °L
Potential: 43 ppg
% Grist15.4 %

Name: Fawcett Dark Crystal Malt
Amount: 1.1 lbs
Color: 113.0 °L
Potential: 33 ppg
% Grist15.4 %

Totals
Amount: 7.2 lbs
Potential: 267.1 points
% Grist: 100%

Hop	Amount	IBU	When	Time
Hallertauer	0.53 oz @ 8.5 %AA (4.2 AAU)	17.6 (22.5 %)	Boil	60 min
Willamette	0.53 oz @ 5.5 %AA (2.7 AAU)	2.3 (4.6 %)	Boil	5 min
Totals	1.1 oz

Hop: Hallertauer
Amount: 0.53 oz
%AA: 8.5
When: Boil
Time: 60 min

Hop: Willamette
Amount: 0.53 oz
%AA: 5.5
When: Boil
Time: 5 min

Totals
Amount: 1.1 oz

Name	Attenuation	When
Wyeast 1275 Thames Valley Ale	77 %	Primary

Name: Wyeast 1275 Thames Valley Ale
Attenuation: 77 %
When: Primary

Name	Amount	When	Time
Irish Moss	0.5 tsp	Boil	10 min

Name: Irish Moss
Amount: 0.5 tsp
When: Boil
Time: 10 min

Recipe Source: Simon