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Stone Brown Ale

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Stone Brown Ale

back to search Back to Search  Style Details 

Beer Style: American Brown Ale  (10C)
Recipe Type: all-grain
Yield: 5.5 US gallons

American Brown Ale


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.


  • 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 week
Secondary 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

Click to Print Recipe


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!!!