Dirtybyrds'brown ale

Source: shane byrd
Recipe added: 09/26/01
Email: sbyrd29@HOME.COM

THIS RECIPE STARTED OFF AS A PALE ALE BUT WOULDN'T YOU KNOW IT THE CHOCOLATE MALT ADDED MORE COLOR THANI THOUGHT IT WOULD SO THIS BECAME MY FIRST OF MANY BROWN ALES IT'S PRETTY HOPPY SO I HOPE YOU LIKE IT AS MUCH AS I DO.IF YOU MAKE IT OR JUST READ IT AND HAVE A GOOD BROWN ALE RECIPE SEND ME AN e-MAIL

Specifics

Recipe type: Extract
Batch Size: 5 GALLONS
Starting Gravity: ?
Finishing Gravity: ?
Time in Boil: 60 MINUTES
Primary Fermentation: 5 DAYS
Secondary Fermentation: 7 DAYS
Additional Fermentation: 2 WEEKS BOTTLE CONDITIONED

Ingredients:

6.6 LBS LIGHT EXETRACT
1 LBS dme
3 LBS CLOVER HONEY
1/2 LBS CYRSTAL MALT 20*
1/2 LBS TOASTED MALT
1/4 LBS CHOCOLATE MALT
1 TSP GYPSUM
1 TSP IRISH MOSS
1 OZ CENNTIENIALHOPSS 9.4% aa
1OZ STYRIAN GOLDING HOPS@4.0% aa
1/2 OZ WILLAMETTE HOPS 4.8% aa DRY HOPED 1 WEEK
WYEAST AMERICAN ALE YEAST 1 PINT STARTER

Procedure:

PLACE GRAINS IN MUSLIN BAGS STEEP IN 2 GALLONS COLD WATER AND BRING TO A BOIL AS SOON AS BOILING COMMENCES REMOVE GRAINS FROM WATER. ADD AT THIS TIME MALT EXETRCTS HONEY BOILING HOPS AND GYPSUMAT 45 MINUTES INTO THE BOIL ADD 1/2 OZ WILLAMETTE HOPS AND IRISH MOSS.AFTER THE BOIL IS COMPLETE REMOVE FROM HEAT AND ADD 1 OZ OF STYRIAN GOLDING HOPS AND ALLOW TO STEEP FOR 20 MINUTES. WHEN WORT TEMPRETURE REACCCHES 70* f ADD YEAST CULTURE.ENJOY!

Back to previous Table of Contents