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Category 40: English Brown Ale

Color:

Copper to dark brown

Clarity:

Chill haze is acceptable at low temperatures.

Perceived Malt Aroma and Flavor:

Roast malt may contribute to a biscuit or toasted aroma profile. Roast malt may contribute to the flavor profile. Malt profile can range from dry to sweet.

Perceived Hop Aroma and Flavor:

Very low

Fermentation Characteristics:

Low to medium-low levels of fruity-estery flavors are appropriate. Diacetyl, if evident, should be very low.

Body:

Medium

Alcohol by Volume:

4.20% – 6.00%

IBU:

15-25

SRM Color:

15-22