Brown Ale

Head Brewer

Josh Kruck

Ingredients

* 3.3 lbs. Amber liquid malt extract
* 3.3 lbs. Dark liquid malt extract
* 12 oz. Caramel 80°L
* 2 oz. Special B, 2 oz
* Roasted Barley specialty grains
* 2 oz. of glacier hops
* Wyeast London Ale Yeast

Boil Schedule

  • 60 Minutes - Add 1 oz hops
  • 2 Minutes - Add 1 oz hops

Process

  1. Filled a pot with 3 1/2 ish gallons of water.
  2. Steep specialty grains @ 150 for 20 min.
  3. Added LME and brought to a boil
  4. Added 1 oz of glacier @ 60
  5. Added 1 tsp of Irish moss @ 15
  6. Added 1 oz of glacier @ 2
  7. Stuck in fermenter and pitched. Fermenting within 24 hours.

Dates

  1. Brewed on 6/6/2008
  2. Racked on 6/18/2008
  3. Bottled on 7/2/2008
  4. Drinkable by …

Gravity

  1. SG :: None Taken
  2. FG :: …
  3. ABV ::

Notes

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