"My Donnas Brown Eyes" Brown Ale
Source: Maury LaPrade
Recipe added: 02/23/98
This recipe produces an excellent & extremely well balanced Brown Ale ..A nice creamy head with just the right amount of bitterness & hop aroma due to the use of the freshest Imported German & American hops available. I named it after my wife Donna who is the love of my life. If you love Brown Ales, this brew may very well become the love of yours too!!
Recipe type: All Grain
Batch Size: 5 Gallons
Starting Gravity: 1045
Finishing Gravity: 1014
Time in Boil: 1 Hour
Primary Fermentation: 5 Days in Primary
Secondary Fermentation: 7 Days in Glass
Additional Fermentation: 2 wks. cold conditioning w/CO2
- MALTS: 9 Lbs Breiss 2 Row Pale Ale Malt Grain, 1 Lb.German Munich Grain, 1 Lb British 60 Lovibond Crystal, 6oz. American Chocolate Malt,8oz.Belgian Aromatic Malt HOPS: 10 HBU German Hallertau Northern Brewer Plugs for 60 mins, 4HBU American Tettnanger Plugs for 10 mins, 4HBU German Hallertau Northern Brewer Plugs Dry hopped in keg.
Single infusion mash at 154 degrees for 90 minutes. Mash & sparge as usual with moderately sulfated water. My water is soft so I use 2 tsp. Gypsum (1 Tsp. in mash liquor & 1 Tsp. in sparge liquor. I also acidify brewing liquor to measure 5.8 ph with Lactic Acid. Total run-off to boiling kettle is 6 1/2 gallons. Ferment with a large & healthy starter of American Ale #1056 at 65 degrees. Cool condition for 2 weeks in keg if possible. Beer may be fined with gelatin,Isinglass or Polyclar.
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