Uncle Clyde's Dog Paw Brown Ale

Source: Keith Haessly
Recipe added: 01/19/98
Email: Ropus@AOL.com

This was my second batch using the partial mash method. The best way to keep the grains at 150 degrees is to preheat your oven to 150 while you are heating the water on the stove top. I found it worked best to bring water to 160 before adding the grains to allow for cooling when the grains are added. I used four muslin bags, each containing a little more than a pound of grains for maximum steepage. For Bottling I reserved unpitched wort at boil time. This was my prefered method until I got me kegging system for Christmas.

Specifics

Recipe type: Partial Mash
Batch Size: 5 Gallons
Starting Gravity: 1.052
Finishing Gravity: 1.010
Time in Boil: 1 hour
Primary Fermentation: 5 Days
Secondary Fermentation: 5 Days

Ingredients:

1/2 lb Chocolate Malt (crushed)
1 lb 40L. Crystal Malt (crushed)
3 lb Munton's 2 Row Pale Malt
3 lb Munton's Extra Light dry extract
1 lb Brown Sugar
1 oz Fuggles Plug Hops (5.5% AAU)--Boiling
1/2 oz Saaz Plugs (2.8% AAU)--Finishing
1/2 Tsp Irish Moss
Wyeast Liquid American Ale

Procedure:

Bring 3 gal water to 150 degrees. Add all grains in muslin bags to water and maintain 150 degrees for 1 hour. Remove grains, rinse with 2 quarts sterile water and discard grains, bring wort to boil. Add Dry extract, boil 15 minutes. Add Fuggles, (in boiling bag) boil 15 minutes. Add Saaz (in oiling bag) and Irish Moss, boil 15 minutes. Remove from heat and discard hops. Stir in Brown Sugar. Cool Wort, then add to carboy and bring total volume to 5 gallons. Bottle with your usual method. Pitch at 70 degrees.

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