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

American Brown Ale


When I'm looking for a batch with a quick turn around, it's time to whip up this Brown Ale recipe. It's ready to drink within 3 weeks and excellent within the month.


  • 1 Lb. Special 'B' malt (VERY dark Crystal)
  • 6 Lbs. Amber malt syrup
  • 1 oz. Fuggles hop pellets - 45 minutes
  • 1/2 oz. Fuggles hop pellets - 5 minutes
  • Wyeast 1084 - Irish Ale yeast
  • 3/4 cup corn sugar boiled in 2 cups water for priming

Click to Print Recipe


Add the grains to the cold water in the pot, heat nearly to boiling (180-190 degrees), remove and sparge with more hot water (I use the tea kettle and a SS colander). Bring to a boil, turn off heat and add malt syrup and dissolve (this is to avoid burning it to the bottom of the pot). Bring back to a boil, add the boiling hops, and after 40-45 minutes add the finishing hops. Remove from heat, cool (I put the whole pot in an ice water bath), transfer to carboy and top up to 5 gallons if needed. Pitch yeast, mix and aerate thoroughly.

Fermentation should be done in a week, but I leave it sit for another just to be sure. After bottling it should be carbonated and tasty in another week.

My water is fairly hard so a dose of brewing salts might also be in order.