Beer Style: American Brown Ale (10C)
Recipe Type: extract
Yield: 5 US gallons
This dark brown beer with a thick foamy head begins with a malty sweetness followed by a medium nutty flavor, finishing with a slight, hoppy bite.
The recipe came to me in a moment of inspiration/desperation. I needed a stopper for my carboy and all I had to pay with was a debit card. My local beer guru was going to give me the stopper instead of encountering the costs of processing the card. I felt bad, so I tried quickly to invent a recipe so I would be able to make a purchase on the debit card.
I didn't expect much ouf of this brew, but I was pleasantly surprised, enough so that I was compelled to share this recipe with all of you. I am typically a pale ale kind of guy, but this batch definitely stays in my homebrew notebook.
Please try it and let me know what you think. If you modify it, I would love to know how your batch comes out.
Heat 3 gallons of water to steeping temperature and steep grains for 20 minutes.
Remove grains and bring to a boil. Remove kettle from heat and slowly add DME. Return to a boil.
Slowly add LME and Fuggle.
30 minutes into the boil, add 1/2 ounce Willamette.
55 minutes into the boil, add the other half of the Willamette.
Boil 5 more minutes for a total of 60 minutes boil time.
Pour wort into fermenter and add enough water to make 5 gallons. Add yeast and agitate thoroughly (Do not stir the yeast into the wort; this causes "funneling" and all the yeast drifts to the center of the fermenter.) Cap and airlock.
Transfer to carboy after airlock is no longer active. Leave for 7 days then bottle.
I allowed this batch to condition for 3 weeks before I tested a bottle.
Source: Glenn Brackett