Malibu Brown Ale System
- Beer Style
- 10C American Brown Ale (BJCP)
- Brewing Method
- Extract
- Brew Type
- Ale
- Recipe Volume
- 5 gal
- Boil Volume
- 3.5 gal
- Boil Time
- 60 min
- Actual Extract
- 249.5 points
- Anticipated OG
- 1.048 SG
- Boil SG
- 1.069 SG (at start of boil)
- Anticipated Color
- 16.8 SRM
- Estimated IBU
- 42.0 IBU
- Estimated FG
- 1.012 SG
- Estimated Alcohol
- 4.7 %abv
- Fermentation
- Primary 4 d, Secondary 7 d, and Lager 28 d
10C American Brown Ale
- Original Gravity
- 1.045-1.060 SG
- Final Gravity
- 1.010-1.016 SG
- Alcohol
- 4.3-6.2 %abv
- Bitterness
- 20.0-40.0 IBU
- Color
- 18.0-35.0 SRM
- OG
- 1.048 SG
- FG
- 1.012 SG
- Alcohol
- 4.7 %abv
- Bitterness
- 42.0 IBU High
- Color
- 16.8 SRM Low
Overall Compliance: 60.0%
Fermentables
| Name | Amount | Color | Potential | % Grist |
|---|---|---|---|---|
| Alexander's Pale Malt Syrup | 6 lbs | 2.2 °L | 36 ppg | 85.7 % |
| Briess Caramel 80L | 0.5 lbs | 80.0 °L | 34 ppg | 7.1 % |
| Briess Dark Chocolate Malt | 0.25 lbs | 420.0 °L | 33 ppg | 3.6 % |
| Briess Special Roast | 0.25 lbs | 50.0 °L | 33 ppg | 3.6 % |
| Totals | 7.0 lbs | 249.5 points | 100% |
Fermentables
TotalsAmount: 7.0 lbs
Potential: 249.5 points
% Grist: 100%
Hops
| Hop | Amount | IBU | When | Time |
|---|---|---|---|---|
| Chinook | 0.40 oz @ 13.0 %AA (5.2 AAU) | 18.3 (16.4 %) | Boil | 60 min |
| Perle | 0.70 oz @ 7.4 %AA (4.9 AAU) | 18.2 (17.4 %) | Boil | 60 min |
| Willamette | 0.70 oz @ 4.5 %AA (2.8 AAU) | 5.5 (9.2 %) | Boil | 15 min |
| Cascade | 0.90 oz @ 6.5 %AA (5.4 AAU) | 0.0 (0.0 %) | Boil | 0 min |
| Totals | 2.7 oz |
Totals
Amount: 2.7 oz
Amount: 2.7 oz
Yeast
| Name | Attenuation | When |
|---|---|---|
| Wyeast 1007 German Ale | 75 % | Primary |
| White Labs WLP001 California Ale | 76 % | Primary |
Recipe Source:
CCHBS