Brown Ales
Sluty Brown Ale
Leftover Brown Ale
Irish Brown Ale
Ordinary Ale
Nut Red Ale
- 8 lb. amber malt extract
- 2 lb. cara-pils malt
- 8 oz. chocolate malt (should reduce this)
- 1 oz. Northern Brewer Hops (60 min.)
- 1 oz. Northern Brewer Hops (30 min.)
- 1 oz. Fuggles Hops (finishing)
- 1 oz. Fuggles Hops (Dry Hopped)
- Wyeast #1368 (?) European
- Prime with 1 cup Light Brown Sugar.
- Fine Beer, very malty, but a bit too sweet and over- carbonated due to overpriming. I don't recommend priming with brown sugar, as the head becomes too thick and rocky. Some fruity esters and nice diacetyl. Could easily accept more bittering hops. I recommend cutting the amount of chocolate malt, or going to a lighter-colored grain.
- 5 cups (1.75 lbs) light DME
- 4 cups (1 3/8 lbs) dark DME
- 1.25 lbs corn sugar
- 1 oz Northern Brewer hops
- 2 cups crystal malt
- 1 oz Cascade hops (at 1/2 hour before end of boil)
- 2 tsp Lipton loose tea (at 1/2 hour before end of boil)
- 1 tsp black walnut flavoring
- 1 tsp yeast nutrient
- Ale yeast
- 2 cups dark DME as priming
- O.G. 1.036
- 6/29 racked 1.012
- 6/30 bottled 1.009
- Ingredients (for 5 Gal):
- 4 lb. can Mountmellick's Brown Ale hopped Extract
- 2 lbs. light DME
- aroma hops of your choice (1/2 to 1 oz Fuggles is a good choice)
- 1 pkg. Wyeast 1084 Irish yeast
- Boil with water to make 2 gallons. Boil 30 minutes, adding hops 2 minutes before end of boil. Add to cold water in primary, pitch yeast at 75 to 80 degrees F. 1 week in primary, 2 weeks in secondary. Bottle with 1-1/4 cups DME boiled in water.
- Comments: This recipe is for the first beer I brewed. This is an Irish Brown Ale, which I just tasted after 1 week in the bottle. Tasted good, needs time.
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- Ingredients (for a 6 gallon batch):
- 9# amber malt
- 1 # amber dry
- 1# crystal malt
- 1/2# toasted malt
- 1/4 # chocolate malt
- 3 tsp gypsum
- 2 oz cluster + 1 oz cascade (19 HBU) boil
- 1/2 cascade flavor; 1/2 cadcade aroma.
- Wyeast Scotch liquid yeast
- Steep grains by bringing to boiling. Add flavor hops after 50 minutes, then boil hops after 58 minutes.
- OG, 1.070; FG 1.018. High in alcohol, and gets to its best after 5 months.
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- 6 pounds, Dutch Malt DME
- .5 pound, Munich malt grain
- .5 pound, Light Crystal Malt grain
- .5 pound, Chocolate Malt grain
- .5 ounce, Perle Hops (boiling)
- 1 teaspoon, Gypsum
- 1 teaspoon, Irish Moss
- .5 ounce, Sam Adams Kent Golding Hops (2 minute boil)
- 1 package, Munton & Fision Ale yeast
- Procedure:
- Grind grains in grain mill and add to 1 gallon water. (Just enough to make oatmeal consistency) Perform a simple mash infusion of the grains. Bring grain and water to 160° f. and steep grains at this temperature for approximately 30 - 45 minutes. Be careful not to exceed 170° and not to let the temperature fall below 154° f. . Sparge the grain twice and continue to sparge the mash with 10 qt. of 160° water. Add sparged wort to wort cooker and add enough water to bring the wort to boiling level in your pot. Add in the Dutch DME and dissolve thouroughly by stirring with a long handled spoon. Add the gypsum and the boiling hops to the wort and bring the wort to a boil. Continue to boil the wort for approximately 60 minutes. After 30 minutes into the boil, add the Irish Moss Add the Kent Golding flavouring hops after 58 minutes. After 60 minutes, let the Kent Golding hops steep in the wort for 5-7 minutes by removing the wort from the heat and allowing it to sit covered with the lid. (or skip for less hoppy flavor) Cool the wort with whatever means possible, a wort chiller is preferred but you can submerge the pot in iced water in a large sink and let cool (keeping the pot covered at all times). Cool to approximately 70-80°f. Pitch yeast and aerrate the wort by stirring the yeast into it. Cover and Ferment!
- Specifics:
- O.G.: 1.062
- F.G.: 1.021
- Notes: Age the finished beer for 3-4 weeks at room temperature. This beer did not have a distinct Red color but did have a wonderful dark cooper color. Very hoppy after 2 weeks, strong flavor reminiscent of a heineken or grolsch. This flavor went away after 3 weeks leaving a wonderful unique beer with a flavor all it's own.
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