Bonanza Brown Ale

Source: Michael Willis
Recipe added: 10/14/01
Email: willism@gte.net

Northwest water is soft; adjust water treatment to suit your own area. Irish moss is optional.

Specifics

Recipe type: All Grain
Batch Size: 5
Starting Gravity: 1.052
Finishing Gravity: 1.012
Time in Boil: 60 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 7 days

Ingredients:

6-1/2# English Pale Malt (Maris-Otter)
1# English Crystal, 50° – 60° L (Hugh Baird)
1# Flaked Wheat
1 oz Black Patent Malt
1 oz Chocolate Malt
12 oz Corn Sugar (boil)
3/4 oz Challenger Pellet Hops, 8.2%AA
3/4 oz Northdown Pellet Hops, 8.0%AA
1/2 oz Kent Goldings Pellet Hops, 6.7%AA
1 tsp Burton water Salts
1/8 tsp Calcium Carbonate (mash water)
1/2 tsp Irish Moss (last 40 minutes of boil)
18 drops Lactic Acid (sparge water)
1 pkg Wyeast #1275, Thames Valley Ale Yeast

Procedure:

Add grain to 2-1/2 gallons of 166 degree water. This should result in a mash temperature of 154 degrees. Mash time is typically 90 minutes. Six gallons of wort is typical. Add Challenger, Northdown hops and corn sugar at start of boil. EKG hops go in the last 15 minutes.

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