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Beer Style: American Brown Ale
(10C)
Recipe Type: all-grain
Yield: 5.5 US gallons
Description:
An American Brown Ale, made exclusively with American grains and hops. It is fairly dark in color, with sweet hints of caramel, and is very smooth to drink.
Ingredients:
- 7 lbs. American 2-row Pale malt
- 2 lbs. American Dark Crystal 90L
- 1 lb. American Victory Malt
- 1/2 lb. Midnight Wheat
- 2 oz. Willamette Hops (US) 7.5 AA
- 1 tsp. Irish Moss
- Wyeast American Ale Liquid Yeast
Additional Instructions
Primary Ferment: 1 weekSecondary Ferment: 2 weeks
Beer Profile
Original Gravity: 1.057
Final Gravity: 1.014
Alcohol by Vol: 5.63%
Recipe Type: all-grain
Yield: 5.50 US Gallons
Procedure:
Mash 2-Row at 150 F for 45 minutes, and sparge at 164 F for 45 minutes, and bring water level up to 6 gallons. Steep specialty grains while bring wort to a boil. Remove grains before boil begins. The boil time is a total of 60 minutes. At 40 minutes into the boil add 1 oz of the hops. At the 45 minute mark add the Irish Moss. With 5 minutes left in the boil, add the other 1 oz of hops. After Boil is complete, cool wort as quickly as possible to 72 F. Pitch Yeast and ferment at 65 to 72 F for 1 week. Rack to Secondary, and maintain temp for another week, and then cold condition at 33 F or 34 F for 5 days. Bring back up room temp after 5 days, letting it set for 2 more days. Prime with 4.2 oz table sugar and bottle. Wait one to two weeks before trying, and ENJOY!!!
Source: Eric Retzlaff
