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

• This is the mid west brewer nut brown extract kit
• All temperatures are in Fahrenheit.