Ides of March Brown Ale
(5 gallons, extract with grains)
OG = 1.057 to 1.058
FG = 1.014 to 1.015 IBU = 34
10 oz. U.S. crystal malt (60° Lovibond)
3.5 oz. British chocolate malt
4 lbs. Alexander's pale malt extract syrup
3.25 lbs. Muntons extra-light DME
2 oz. malto-dextrin
9 AAUs Chinook (0.75 oz. at 12% alpha acid) (bittering)
2.5 AAUs Cascade (0.50 oz. at 5% alpha acid) (flavor)
2.5 AAUs Willamette (0.50 oz. at 5% alpha acid) (flavor)
1 tsp. Irish moss
2.5 AAUs Cascade (0.50 oz. at 5% alpha acid) (aroma)
2.5 AAUs Willamette (0.50 oz. at 5% alpha acid) (aroma)
2.5 AAUs Cascade (0.50 oz. at 5% alpha acid) (dry hop)
2.5 AAUs Willamette (0.50 oz. at 5% alpha acid) (dry hop)
London ESB (Wyeast 1968) or English Ale (White Labs WLP002)
1-1/4 cup Muntons extra-light DME
Step by Step
Bring 1/2 gal. of water to 155° F, add crushed grain and hold for 30 min. at 150° F. Strain the grain into the brewpot and sparge with one gal. of 168° F water. Add the malt extract syrup, dry malt, malto-dextrin and bittering hops. Bring the total volume in the brewpot to 2.5 gal. Boil for 45 min. Add the flavor hops and Irish moss. Boil for 13 min., then add the aroma hops. Boil for 2 min. Remove from the stove.
Cool wort for 15 minutes. Strain into the primary fermenter and add water to obtain 5-1/8 gal. Add yeast when wort has cooled to below 80° F. Oxygenate-aerate well. Ferment at 68° F for 7 days then rack into secondary (glass carboy) and add dry hops. Ferment until target gravity has been reached and beer has cleared (3 weeks). Prime and bottle. Carbonate at 70° to 72° F for 2 to 3 weeks. Store at cellar temperature.
Partial-mash option: Acidify the mash water to below 7.2 pH. Mash 2.25 lbs. U.S. two-row pale malt and the specialty grains in 1 gal. water at 150° F for 90 min. Sparge with 1.5 gal. of water at 5.7 pH and 168° F. Then follow the extract recipe, omitting 1.75 lbs. of Muntons extra light DME from the boil.
All- grain option:
Acidify the mash water to below 7.2 pH. Mash 10.5 lbs. U.S. two-row pale malt and the specialty grains in 3.75 gal. of water at 153° F for 90 min. Sparge with 4.75 gal. of water at 5.7 pH and 168° F. The total boil time is 90 min. Add 7 AAU of bittering hops for the last 60 min. of the boil. Add the flavor hops, Irish moss, aroma hops and dry hops as indicated.
If your water is soft (below 50 ppm hardness), add 1/3 tsp. gypsum and 1/2 tsp. non-iodized table salt to adjust your water for the style. If your water is hard (greater than 200 ppm hardness) dilute it 50/50 with distilled water. This is ready to drink as soon as it's carbonated. It will peak between 1 and 4 months and will last for up to 8 months at cellar temperatures.