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Beer Style: American Brown Ale
(10C)
Recipe Type: extract
Yield: 5 US gallons
Description:
Dark Brown, just below a porter in color. Wonderful aggressive hop finish with great body. The best Brown Ale I've ever made. Secondary fermentation is mandatory with this beer.
Ingredients:
- 6.6 lbs Plain Amber Malt Extract
- 2 lbs Plain Amber Dry Malt Extract
- 4 oz. crushed crystal malt 60L
- 4 oz crushed chocolate malt
- 1 oz black patent
- 1 oz Willamette Hops (bittering) 4.5% A acid
- 1 oz Willamette Hops (Finishing Flavoring) 6.5% A acid Last 15 min
- 1 oz Galena Hops (Finishing Aroma) 14% A acid last 5 min
- 6-7 oz priming corn sugar
Additional Instructions
Primary Ferment: 5-7 daysSecondary Ferment: 2 weeks
Procedure:
30-60 minute steep of crushed malt, depending on taste.
bring to boil and add malt extracts. Once extract mixture is boiling add bittering hops. At 40 minutes boil time add flavoring hops. At 50 minutes boil time add finish aroma hop. Ferment in primary vessel for a minimum of 5 days. I found 7 days to work well. A secondary fermentation is mandatory on this beer to get the proper body and clarity. I recommend a minimum of 2 weeks in the secondary vessel. Bottle off with 6-7 oz of priming sugar. I like a very aggressive carbonation, so you can scale back to 5 oz for less.
I don't use a hydrometer, but my own calculations show the alcohol content to be around 7-8%. I scaled the water back a bit to 4 1/2 gallons to boost alcohol content by volume. I figured this yielded around a 9% content.
Source: clint wood
