Brown Ale

OG 12 °P (1,048) . BU 24 . Color 40 EBC . (15,6 L) . Alc. 5 vol. %

Grain Bill
FOR 100 LITERS OF END-FERMENTED BEER:
55% BEST Pilsen Malt
HOPS
For Sort (α- Acid %) α- Acid [g]
35% BEST Munich Dark Bittering Target (9,5 - 12,5) 7
or equivalent
Aroma East Kent Golding 3
10% BEST Caramel Munich III or equivalent (4,5 - 6,5)

YEAST
English ale yeast

Brewing Process
• Mash-in at 50 °C (122 °F)
• Raise temperature up to 52 °C (126 °F),
rest for 10 minutes
• Raise to 68 °C (154 °F),
rest for 70 minutes until iodine normality
• Raise to 75 °C (167 °F), mash-out
and start lautering at this temperature

After Lautering
BOILING FERMENTATION STORING
For 80 min After whirlpool cooling fermentation Cool down to 0 °C (32 °F)
at 18 - 20 °C (64 - 68 °F) for 6 - 8 days and store cold for 4 - 5 weeks
Bittering: after 10 min
Aroma: after 70 min

Good luck and enjoy your beer! Thanks for using BEST!
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