Chuck's Brown Ale
brown ale, extract
Source: Chuck Coronella (CORONELLRJDS@CHE.UTAH.EDU),
HBD Issue #1147, 5/24/93
Last night, I tasted the brown ale that I bottled just last Sunday. Wow!!
I'm in love! It's not clear yet, but it's already carbonated, and delicious!
I can't describe the taste so well, but it certainly is one of the best that
I've ever made. The hop nose is wonderful! I ran across the tubinado in a
health food store, and thought why not? I believe that is added some residual
sweetness to the beer. I hope that I can duplicate this one some day.
Ingredients: (for 4-1/2 gallons)
- 4 lb Alexanders Malt Extract
- 0.5 lb Chocolate Malt
- 0.8 lb Turbinado
- ~2 fluid oz. Honey
- 2.2 oz. Cascade Pellets (5.5% AA) 45 minutes.
- 1 oz Cascade Pellets, dry hop in secondary
- 0.5 t. Irish Moss
- ale yeast
- corn sugar for priming
The choc. malt was steeped in 65'C water for 20 min and then sparged (and
removed). The yeast was made from the dregs of 10 bottles of beer (that got
dumped due to excessive aluminum leaching) that had been in a starter for 3
days before hand. The yeast for that batch came from the dregs of several
bottles of stout, which was made with WYeast Irish Ale. (I think I could make
beer from the dregs of the brown ale, but that might be one to many
generations!) Temperature of fermentation was 60 - 70'F, 6 days in primary, 9
days in secondary (with dry hops).