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Beer Style: American Brown Ale
(10C)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
Easy drinking brown ale. Addition of brown sugar gives it a smooth finish that your guests who may not be too found of darker beers will find pleasing.
Will be ready to drink two weeks after bottling but really starts to stand out at 4-6 weeks.
Ingredients:
- 9 lbs Pale Ale Malt (2 row) UK
- 1 lb Caramel/Crystal Malt - 40L
- 6 oz Chocolate Malt
- 1 lb Dark Brown Sugar (Add at boiling)
- 1.5 oz Williamette Hops (4.8% AAU) 60 min
- .5 oz Williamette Hops (4.8% AAU) 5 min
- Wyeast - British Ale #1098
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.054
Final Gravity: 1.014
Alcohol by Vol: 5.24%
Recipe Type: all-grain
Yield: 5.00 US Gallons
Procedure:
Mash Schedule - Single infusion / Batch Sparge
Heat 4.0 gal water @ 162.5F to obtain a mash temp of 152.0F. Mash for one hour and drain. Heat 4.5 gal water @ 178F to get a sparge water temp of 165.2F. Mash for 15 min and drain....will yield approx. 6.5 gal of wort to boil. Heat to boiling. Add dark brown sugar and 1.5 oz Williamette hops. I add Irish Moss at 15 min to help with protein break/clarify the beer. Add .5 oz Williamette hops at 5 min. Cool and pitch yeast
Source: Rod Nichols
