brown ale, extract
Source: Tom Culliton (firstname.lastname@example.org),
r.c.b., January 24, 1995
When I'm looking for a batch with a quick turn around, it's time to
whip up this Brown Ale recipe. It's ready to drink within 3 weeks and
excellent within the month.
- 1 Lb. Special 'B' malt (VERY dark Crystal)
- 6 Lbs. Amber malt syrup
- 1 oz. Fuggles hop pellets - 45 minutes
- 1/2 oz. Fuggles hop pellets - 5 minutes
- Wyeast 1084 - Irish Ale yeast
- 3/4 cup corn sugar boiled in 2 cups water for priming
Add the grains to the cold water in the pot, heat nearly to boiling
(180-190 degrees), remove and sparge with more hot water (I use the
tea kettle and a SS colander). Bring to a boil, turn off heat and add
malt syrup and dissolve (this is to avoid burning it to the bottom of
the pot). Bring back to a boil, add the boiling hops, and after 40-45
minutes add the finishing hops. Remove from heat, cool (I put the
whole pot in an ice water bath), transfer to carboy and top up to 5
gallons if needed. Pitch yeast, mix and aerate thoroughly.
Fermentation should be done in a week, but I leave it sit for another
just to be sure. After bottling it should be carbonated and tasty in
My water is fairly hard so a dose of brewing salts might also
be in order.