Brown Ale
(5 gallons)
3/9/2013
10.0 lbs Valley Malt 2-row pale malt
2 lbs 6 oz Brown Malt
1 lb toasted whole oats
2.0 oz French Strissenspalt (60 min)
1.0 oz French Strissenspalt (30 min)
6 gallons sap/3 gallons water used in process
yeast:
Saflager S-04
Infusion mash 150 for 60 min
60 min boil
1.060 OG on 3/9
1.018 secondary on 3/17
1.018 keg on 3/24
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