Beer Style: American Brown Ale (10C)
Recipe Type: all-grain
Yield: 5 US gallons
This batch was what my fond memories of drinking London Brown Ales in Canterbury, UK were all about. A classic.
The mash was done using Papazian's temperature-controlled mash. The boiling hops (Willamette and Perle) equal 9.84 AAUs. The finishing hops are added after the boil (while chilling with an immersion chiller). The ale yeast is rehydrated in 1/2 cup of 100 degree water.
Source: Doug Roberts