Source: Richard Daines
Recipe added: 03/22/97
This is a great basic brown ale. The boys at work actually fight over the remaining bottles. It is moderately bitter (28 IBU) if you do a full wort boil, less so if you use a smaller boil volume. Alcohol is calculated at 4.8%. This recipe could be an all extract by substituting a second can of syrup in place of the 2-row grain.
Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.050
Finishing Gravity: 1.013
Time in Boil: 60
Primary Fermentation: 1 week
Secondary Fermentation: 1 week
Additional Fermentation: bottle conditioning
- 3.3 lbs Light malt extract syrup
- 1.0 lbs Light dry malt extract
- 2.0 lbs 2-row malt
- 0.5 lbs cara-pils
- 1.0 lbs crystal malt 80-90 L
- 1 tsp gypsum
- Hop plugs
- 1 oz Northern Brewer (7.5% AA) 60 min boil
- 1 oz cascade (3.3% AA) 30 min boil
- 1 oz cascade (3.3% AA) 5 min boil, 20 min steep.
- Yeast - Wyeast 1275 Thames Valley
Do a partial mash with the 2-row, carapils, and crystal malt in 4 1/2 quarts of water. About 60 minutes at 150 F works fine. Sparge with 2 gallons of 165 F water. Bring wort up to 5 gallons and add remaining ingredients except for the Cascade hops. Bring to boil and add Northern Brewer. After 30 minutes, add 1 oz of cascade. Five minutes before the end of the boil add the remaining 1 oz cascade. Remove for heat and steep for 20 minutes. Cool and transfer to fermentation vessel. Add yeast starter and adjust volume.
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