Malty-sweet, often with a rich, caramel or toffee-like character. Moderately fruity, often with notes of dark fruits such as plums and/or raisins. Very low to no hop aroma. No diacetyl.
Beer style: Brown Ale
Contains 8.1 kg Norwegian malt: Pale Ale, Munich, Amber, Caramel, Chocolate.
Hops: Magnum, Cascade, East Kent Goldings.
Addons: Water justering, yeast nutrition, clarifier, cleaner, and disinfection.
Alcohol percentage: approx. 8%
Bitterness: 38 IBU
Color: 45.5 EBC
Intended for 23 liters wort for fermentation
Link to the recipe in Brewfather
Our different beer sets have different contents and amounts of malt. Some brewing machines can not have room for all the malt. If you choose to go beyond the manufacturer's recommendation, you will be able to experience lower yields (less OG) and you may also experience so-called "stuck mash" (the strainer becomes clogged and circulation / runoff becomes difficult).
Manufacturer`s own recommendations of malt quantity:
Robobrew BrewZilla / Digiboil:
35L: max 8 kg
65L: max 16 kg
30L: max 9 kg
70L: max 17 kg
model 10: max 2.8 kg
model 20: max 6 kg
model 50: max 13 kg
B40pro: max 9 kg
B80pro: max 20 kg
B150pro: max 35 kg
Roasted malt, caramel-like and chocolate-like characters should be of medium intensity in both flavor and aroma for the American brown ale. American-style brown ales have evident low to medium hop flavor and aroma and medium to high hop bitterness. The history of this style dates back to U.S. homebrewers who were inspired by English-style brown ales and porters. It sits in flavor between those British styles and is more bitter than both.
- Grilled Meats and Vegetables
- Aged Gouda
- Pear Fritters
Glassware & Serving Temperature
Deep Copper to Very Dark Brown
Medium to Fast Rising Bubbles
Mild to Noticeable
Hop aroma and flavor are low to medium. Hop bitterness is medium to high
Caramel, Chocolate, Toast
Fruity-ester flavors, if present, should be subdued
Not common to style
Medium to High