American Brown Ale
AMERICAN BROWN ALE
OG = 1.053 FG = 1.015
IBU = 29 SRM = 23 ABV = 5.1%
INGREDIENTS
8 lbs. 3 oz. (3.7 kg) US pale ale malt
2.75 lbs. (1.25 kg) US crystal malt (60 °L)
4 oz. (113 g) US chocolate malt
4.6 AAU Cascade hops (60 min.) (0.66 oz./19 g at 7% alpha acids)
2.3 AAU Brewers Gold hops (60 min.) (0.33 oz./9 g at 7% alpha acids)
5.25 AAU Brewers Gold hops (5 min.) (0.75 oz./21 g at 7% alpha acids)
0.5 oz. (14 g) Cascade hops (dry hop)
1 oz. (28 g) Brewers Gold hops (dry hop)
Wyeast 1007 (German Ale), White Labs WLP036 (Düsseldorf Alt Ale), or SafAle K-97 yeast
3⁄4 cup corn sugar (if priming)
STEP BY STEP
On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp. 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 1 tsp. calcium chloride (CaCl2) to the mash.
On brew day, mash in all the grains at 149 °F (65 °C) in 17 qts. (16 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.
Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. After the boil, give the wort a long stir and let settle for 5 minutes. Chill the wort down to 68 °F (20 °C) and rack to the fermenter.
Oxygenate the wort, then pitch the yeast. Ferment at 68 °F (20 °C). After fermentation is complete, dry hop for 3 to 5 days. Rack the beer, prime and bottle condition, or keg and force carbonate
AMERICAN BROWN ALE
(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.015
IBU = 29 SRM = 23 ABV = 5.1%
INGREDIENTS
5.5 lbs. (2.5 kg) light liquid malt extract
2.75 lbs. (1.25 kg) US crystal malt (60 °L)
4 oz. (113 g) US chocolate malt
4.6 AAU Cascade hops (60 min.) (0.66 oz./19 g at 7% alpha acids)
2.3 AAU Brewers Gold hops (60 min.) (0.33 oz./9 g at 7% alpha acids)
5.25 AAU Brewers Gold hops (5 min.) (0.75 oz./21 g at 7% alpha acids)
0.5 oz. (14 g) Cascade hops (dry hop)
1 oz. (28 g) Brewers Gold hops (dry hop)
Wyeast 1007 (German Ale), White Labs WLP036 (Düsseldorf Alt Ale), or SafAle K-97 yeast
3⁄4 cup corn sugar (if priming)
STEP BY STEP
Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the crystal and chocolate malt for 30 minutes, then remove.
Add the malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.
After the boil, give the wort a long stir and let settle for 5 minutes. Chill the wort down to 68 °F (20 °C) and rack to the fermenter.
Oxygenate, then pitch the yeast. Ferment at 68 °F (20 °C). After fermentation is complete, dry hop for 3 to 5 days. Rack the beer, prime and bottle condition, or keg and force carbonate.
Written by Gordon Strong
The American brown ale was a style that arose through two distinct channels, the craft beer world and the homebrew world. Here is Gordon Strong’s take on the American brown ale that arose via the craft beer world, such as Pete’s Wicked Ale.
