Geordie Brown Ale

Classification: brown ale, extract

Source: Elaine May (elaine@hpmtlx.hp.com) Issue #362, 2/21/90

The beer is a brown ale with sweetness from the sugars and crystal malt; not much hop flavor. The maltodextrin contributes a strange slightly syrupy quality (I think)---I might leave it out next time. Anyway, I thought it was a nice, drinkable brown ale.

Ingredients:

2 cans, Geordie Extra Strong ale extract
1 cup, dark brown sugar
2 cups, corn sugar
1/2 pound, crystal malt
1/2 cup, maltodextrin
1/2 teaspoon, Irish moss
1 ounce, Willamette leaf hops

Procedure:

Bring grain to boil in 1 gallon water; remove grain when water starts to boil. Add another 1/2 gallon of water and bring to boil again. Add extract and sugars, boil for 15 minutes. Add Irish moss and hops for last 5 minutes of boil. Put it in fermenter with enough water to make 5 gallons. Add ale yeast and wait.

Specifics:

O.G.: 1.057
F.G.: 1.018