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Home » Recipes » 2006 LACF - Second Runnerup - Carl Townsend - American Brown Ale
2006 LACF - Second Runnerup - Carl Townsend - American Brown Ale
Style:    American Brown Ale
Brewed by:    Carl Townsend
Batch Size:    11.0 Gallons
Boil Time:    60 Minutes
Estimated OG    1.055
Est. IBU    44.2 IBUs
Efficency    75%
Est. Color    28.0 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Marris Otter Crisp 14.5 lbs 65.9%
Munich Malt Weyermann 2.0 lbs 9.1%
Crystal 120°L American 1.25 lbs 5.7%
Crystal 75°L British 1.25 lbs 5.7%
Crystal 44°L British 0.75 lbs 3.4%
Biscuit Malt Belgium 1.25 lbs 2.3%
Chocolate Malt 0.5 lbs 2.3%
Crystal 17°L British 0.5 lbs 2.3%
Special B Belgium 0.5 lbs 2.3%
Black Patent British 0.125 lbs 0.6%
Roasted Barley British 0.125 lbs 0.6%
Hops
Name Form Alpha Amount Time
Amarillo Plug 9.5% 1.25 oz 60
Nugget (Homegrown) Whole 10.0% 0.75 oz 60
Cascade (Homegrown) Whole 5.0% 2.00 oz 15
Crystal Whole 3.5% 1.25 oz 5
Amarillo Plug 9.5% 0.75 oz Dry Hop (Secondary)
Yeast
Man. Code Name Type Amount (Starter)
White Labs WLP001 California Ale Ale 1 quart
Mash Schedule
Step Rest Temp Rest Time Heat Water
Protein Rest 126°F 30 minutes Infusion 18 quarts (144°F)
Sac Rest 155°F 71 minutes Infusion 13.5 quarts (205°F)
Extras
2 tsp Irish Moss at 20 minutes
Notes
From Carl's Notes:
Add 7 grams gypsum to 10 gal sparge water at 170°F.
Collect about 13 gallons of run-off and start boil.
Add 2 tsp Irish Moss at 20 minute mark.
Cool with immersion chiller in about 15 minutes.
Pitch yeast and ferment 67-70°F for 14 days.
Rack and dry hop for 7 days.
Bottle with 260 grams priming sugar.

Carl's original recipe notes can be found on his site, PicoBrewery.com.
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Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
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Unless otherwise noted, all material on this website is the property of The Maltose Falcons, 1999-2005.
Page Last Modified: August 17 2006 17:31:35.