Half-Assed-Brown

Source: Dale Hatch
Recipe added: 10/09/98
Email: Dink@netdotcom.com

This recipe is the result of "left over" ingredients from a brewing spree! Though it was not planned, it came out very well. Everyone loved the smooth taste, foamy mouth, and rich colour. It is actually a Dark/Amber/Wheat Ale but a fellow HB'er tagged it Half-Assed-Brown thus the name. This batch was kegged and artificially carbonated, stored at 48 F for 2 weeks and gone in 2 days. A yeast starter cranked for 3 days in 1 pint and blew through primary in 48 hrs. though I opted to ract to secondary after 4 days (weekend).

Specifics

Recipe type: Other
Batch Size: 5 gal
Starting Gravity: 1.058
Finishing Gravity: 1.015
Time in Boil: 75 min.
Primary Fermentation: 4 DAYS
Secondary Fermentation: 2 WEEKS
Additional Fermentation: NONE

Ingredients:

3 LB. Laaglander Amber DME
2.5 LB. Laaglander Dark DME
2.5 LB. Laaglander 65% Wheat DME
.5 lb. 40L Crystal (cracked)
.5 lb. American Wheat (cracked)
2.0 oz. Cascade pellet
1.0 oz. Tettnanger pellet
Wyeast #1272 American Ale II
2 tbsp. polyclar (chill proofing)

Procedure:

Steep grains in bags from 2.5-3 gal. cold water to 160F, hold for 10-15 min. and remove. Bring to boil, dissolve DME and stir. Add 1 oz. Cascade, after 30 min. add 1 oz. Cascade, After 60 min. add .5 oz Tettnang, 70 min. kill heat and add remaining Tettnang for 5 min. Cool to 65-70F, rack to primary as cleanly as possible, top up to 5 gal. and pitch yeast.

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