Revisit of the Columbus Brown Ale I brewed up in 2014. This time I've tweaked the malt base a bit. Cheers
Recipe: 10L batch
Style: Brown Ale
60 min mash + boil
67C mash
OG: 1.050
FG: 1.010
Bitterness (IBU): 28
Color (SRM): 34
ABV: 5-5.5%
Grain/Sugars:
Maris Otter Malt, 75.8%
Biscuit, 6.1%
Brown Malt, 6.1%
Crystal Medium, 6.1%
Chocolate Light, 6.1%
Hops:
10.00 g Columbus (AA 14.5%, Pellet) 30 min, 20.7 IBU
15.00 g Columbus (AA 14.5%, Pellet) 5 min, 8.0 IBU
10.00 g Columbus (AA 14.5%, Pellet) 0 min, 0.0 IBU
15.00 g Columbus (AA 14.5%, Pellet) dry hop
Yeast/Misc:
Whirfloc/Irish Moss, 0.5 unit(s), Fining , boil 10 min
US-05, 1.0 unit(s), Yeast
Ferment at 18C then raise temp gradually to 21C once gravity reaches 1.030
![](https://i.ytimg.com/vi/ickx1yfmIkA/maxresdefault.jpg)