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Banjo Brown Ale

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Banjo Brown Ale

back to search Back to Search  Style Details 

Beer Style: American Brown Ale  (10C)
Recipe Type: all-grain
Yield: 5 US gallons

American Brown Ale
Beer Color


Colorado State University students brewed up a truly gluten-free all grain beer with Grouse malt.


  • 15.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 1 -
  • 10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
  • 10.50 kg Grouse Millet Malt (2.5 EBC) Grain 3
  • 1.00 kg Grouse Buckwheat malt (4.0 EBC) Grain
  • 0.90 kg Grouse Light Crystal Malted Millet (8.0 EBC) Grain 5
  • 0.90 kg Grouse Medium Roast Millet (95.0 EBC) Grain
  • 0.60 kg Grouse Dark Roast Millet (800.0 EBC) Grain
  • 0.30 kg Organic Gluten-Free Oats, Rolled (2.0 EBC) Grain
  • 23.00 g Target [10.50 %] – Boil 60.0 min Hop 9 14.6 IBUs
  • 42.00 g Goldings, B.C. [5.00 %] – Boil 20.0 min Hop 10 7.7 IBUs
  • 21.00 g Cascade [5.50 %] – Boil 5.0 min Hop 11 1.4 IBUs
  • 30 g American Ale (Fermentis)

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.054
Final Gravity: 1.015
Alcohol by Vol: 5.6%
Color SRM: 21  Color Sample 
Bitterness IBU: 23.7
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash Steps
Protein rest Add 41.67 l of water at 43.4 C 40.0 C 10 min
b Amylase rest Heat to 50.0 C over 10 min 50.0 C 20 min
a amylase Heat to 60.0 C over 10 min 60.0 C 10 min
conversion to 73.0 C 10 min
Sparge: 26.74 l water at 78.0 C
Mash Notes: adjust w/ lactic acid to hit 5.3

The BrewMajic System is not ideal for step mashes as the wort is still viscous at the lower rests and does not perform well in a constant recirculation-which resulted in a stuck mash or two. This was remedied by loosening up the grain bed manually. Once the 73C temperature was reached, the mash tested negative for starch. Whirlfloc tablet added with 15 minutes left of the boil. Compressed oxygen was added to fermenter at 20 psi. Final wort temp was 19C.