Been Around Town Brown

Source: Rod Steele
Recipe added: 08/04/00

Bitchin' Beer. Nuff Said.


Recipe type: Extract
Batch Size: 5 gal
Starting Gravity: ?
Finishing Gravity: ?
Time in Boil: 60 mins
Primary Fermentation: 7 days
Secondary Fermentation: 10 days



Toast Munich malt on cookie sheet for 1 hour at 200 degrees then 1/2 hour at 300 degrees. Crush malts and steep at 155 degrees for 30 mins in 4 gal water. Add extract and 1 oz Fuggles and boil 1 hr, adding 1 oz Fuggles for last 3 mins. Strain and cool. Pitch yeast (use starter). Bottle using 1 cup brown sugar boiled with 2 cups water. Results in large bubbles and lots of 'em. Newly opened beer foams over if left unattended (not a likely occurence). 3/4 cup sugar would be better maybe? :P
[Back]Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the Gambrinus' Mug pages should be assumed to be in the public domain.