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Chuck's Brown Ale

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Chuck's Brown Ale

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Beer Style: American Brown Ale  (10C)
Recipe Type: extract
Yield: 5 US gallons

American Brown Ale


Last night, I tasted the brown ale that I bottled just last Sunday. Wow!! I'm in love! It's not clear yet, but it's already carbonated, and delicious!

I can't describe the taste so well, but it certainly is one of the best that I've ever made. The hop nose is wonderful! I ran across the tubinado in a health food store, and thought why not? I believe that is added some residual sweetness to the beer. I hope that I can duplicate this one some day.


  • 4 lb Alexanders Malt Extract
  • 0.5 lb Chocolate Malt
  • 0.8 lb Turbinado
  • ~2 fluid oz. Honey
  • 2.2 oz. Cascade Pellets (5.5% AA) 45 minutes.
  • 1 oz Cascade Pellets, dry hop in secondary
  • 0.5 t. Irish Moss
  • ale yeast
  • corn sugar for priming

Beer Profile

Original Gravity: 1.042
Final Gravity: 1.010
Alcohol by Vol: 4.19%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


The choc. malt was steeped in 65'C water for 20 min and then sparged (and removed). The yeast was made from the dregs of 10 bottles of beer (that got dumped due to excessive aluminum leaching) that had been in a starter for 3 days before hand. The yeast for that batch came from the dregs of several bottles of stout, which was made with WYeast Irish Ale. (I think I could make beer from the dregs of the brown ale, but that might be one to many generations!) Temperature of fermentation was 60 - 70'F, 6 days in primary, 9 days in secondary (with dry hops).