Cherokee Nation
(American Indian Brown Ale)
(5 gallons/19 L, all-grain)
OG = 1.070  FG = 1.014
IBU = 66  SRM = 37  ABV = 7.4%

Ingredients
9 lb. 10 oz. (4.4 kg) Maris Otter malt
7.0 oz. (0.20 kg) Munich malt
7.0 oz. (0.20 kg) wheat malt
14 oz. (0.40 kg) CaraVienne malt
14 oz. (0.40 kg) crystal malt (40 °L)
7.0 oz. (0.20 kg) chocolate malt
3.5 oz. (0.10 kg) Special B malt
14 oz. (0.40 kg) Turbinado sugar
10.5 AAU Centennial hops (FWH)
    (1.0 oz./28 g of 10.5% alpha acids)
32 AAU Tomahawk hops (20 mins)
    (2.0 oz./57 g of 16% alpha acids)
2 oz. (57 g) Cascade hops (0 mins)
2 oz. (57 g) Centennial hops (dry hop)
Wyeast 1272 (American Ale II) yeast

Step by Step
Mash base grains at 152 °F (67 °C). Add crystal malts and dark grains during recirculation and sparging. Run off 8 gallons (30 L). Add sugar to the boil. Use a 90-minute boil, hopping according to schedule. (Note: FWH means first wort hops, hops added to kettle prior to boiling, while you are collecting wort.) You’ll probably lose some volume to the hops soaking them up. Ferment at 68 °F (20 °C).

Cherokee Nation
(American Indian Brown Ale)
(5 gallons/19 L, extract with grains)
OG = 1.070  FG = 1.014
IBU = 66  SRM = 33  ABV = 7.4%

Ingredients
5.75 lbs. (2.6 kg) light dried
    malt extract
14 oz. (0.40 kg) CaraVienne malt
14 oz. (0.40 kg) crystal malt (40 °L)
7.0 oz. (0.20 kg) chocolate malt
3.5 oz. (0.10 kg) Special B malt
14 oz. (0.40 kg) Turbinado sugar
10.5 AAU Centennial hops (20 mins)
    (1.0 oz./28 g of 10.5% alpha acids)
32 AAU Tomahawk hops (20 mins)
    (2.0 oz./57 g of 16% alpha acids)
2 oz. (57 g) Cascade hops (0 mins)
2 oz. (57 g) Centennial hops (dry hop)
Wyeast 1272 (American Ale II) yeast

Step by Step
Steep grains in 3 qts. (~3 L) of water at 152 °F (67 °C) for 30 minutes. While grains are steeping, begin heating 5.0 gallons (19 L) of water in your brewpot to a boil. (Note: you need to peform a full-wort boil to get the proper hop utilization in this hoppy beer.) Combine “grain tea” and boiling water, then stir in dried malt extract (DME). (Shut heat off and stir DME in carefully to avoid excessive foaming.) Top kettle up to 6.5 gallons (25 L) and boil for 90 minutes, adding hops at times indicated. Add sugar to the boil. You’ll probably lose some volume to the hops soaking them up. Ferment at 68 °F (20 °C).

An Appalachian homebrewer shares his stout recipe, an all-ladies homebrew club and simple siphoning. Plus: the Replicator clones Summit Brewing Co’s Extra Pale Ale.

What does it take to turn an average American pale ale into an awesome one? Guest columnist Gordon Strong explains the style.

(5 gallons/19 L, all-grain)
OG = 1.040  FG = 1.013
IBU = 16.5  SRM = 3  ABV = 4%

Ingredients

• 5 lbs. (2.27 kg) Belgian 2-row malt
• 3 lbs. (1.36 kg) unmalted red or white wheat
• 4 oz. (0.11 kg) Biscuit malt
• 1 oz. (28 g) chocolate wheat malt
• 5 AAU German Hallertau hops (60 mins) (1 oz./28 g 5% alpha acid)
• 0.5 oz (14 g) (whirlpool) Czech Saaz
• Belgian Wit, Saison, or Abbey Ale yeast

Step by step

Heat 2.5 qt. (2.4 L) of strike water to 138 °F (59 °C). Dough-in grain at 113 °F (45 °C) for 10 minutes. Raise temp of mash to 136 °F (58 °C) by the addition of 3.75 qt. (3.5 L) of boiling water, hold 5 minutes. Drop in stuykmanden and draw off about 1 qt. (1 L) of liquid. Heat the drawn off or turbid portion to between 180 - 212 °F (82 - 100 °C). Raise temperature of mash to 150 °F (66 °C) by the addition of 5.2 qt. (4.9 L) of boiling water and hold 30 minutes. Drop in stuykmanden and draw off about 1 gal. (3.8 L) of liquid into the turbid portion. Re-raise temperature of turbid portion to between 180 - 212°F (82 - 100 °C). Raise temperature of mash to 162 °F (72 °C) by the addition of 5.2 qt. (4.9 L) of boiling water and hold 20 minutes. Drop temperature of turbid mash to 176 °F (80 °C).

Drain the free liquid in the mash tun to the kettle as if you were batch sparging. Gently pour the turbid portion over the grains to bring the mash temperature to 167 °F (75 °C), hold for 20 minutes. Lauter as normal. Boil 60 minutes. Whirlpool hops at the end of the boil. Ferment on the warmer end of your yeast strain’s range.