Beppy’s Brown

Beppy’s Brown

(5 gallon/19 L, all-grain)
OG = 1.051  FG = 1.012
IBU = 40  SRM = 14  ABV = 5.1%

This simple brown ale recipe illustrates the differences between brewing all-grain batches and extract batches of beer with extract replacing one malt in the ingredients and different techniques to get your wort in the boil kettle.

Ingredients
10.5 lbs. (4.8 kg) 2-row pale malt
4 oz. (113 g) Carafa® Special I malt
4 oz. (113 g) caramel malt (60 °L)
4 oz. (113 g) brown malt
4.5 AAU East Kent Golding hops (60 min.) (1 oz./28 g at 4.5% alpha acids)
5 AAU Willamette hops (45 min.) (1 oz./28 g at 5% alpha acids)
5 AAU Willamette hops (15 min.) (1 oz./28 g at 5% alpha acids)
Whirlfloc tablet (10 min.)
Imperial Yeast A10 (Darkness), White Labs WLP005 (British Ale), or LalBrew Nottingham yeast
¾ cup corn sugar (if priming)

Step by step
Heat 3 gallons (11.5 L) of strike water up to 165 °F (74 °C). Stir in the crushed grains, making sure no dough balls remain. The goal is that the mash temperature stabilizes between 150–152 °F (66–67 °C), but don’t worry too much as long as you are within 5 °F (2.5 °C) of this target. After 60 minutes, the mash is complete. You will want to sparge with about 5 gallons (19 L) of hot water at about 180 °F (82 °C). You should target about 6.5 gallons (24.6 L) of wort in the kettle at the end of sparging.

Boil the wort for 60 minutes, adding hops at times indicated and Whirlfloc at 10 minutes remaining. At the end of the boil give the wort a long stir to create a brisk whirlpool then let settle for 10 minutes. Cool to 68 °F (20 °C) and transfer to your fermenter. Aerate the wort (if you can) if using a liquid yeast strain.

Hold the temperature between 68–74 °F (20–23 °C) during fermentation. When fermentation is complete, rack the beer, prime and bottle condition, or keg and
force carbonate. 

Beppy’s Brown

(5 gallon/19 L, extract with grains)
OG = 1.051  FG = 1.012
IBU = 40  SRM = 14  ABV = 5.1%

Ingredients
7 lbs. (3.2 kg) pale liquid malt extract
4 oz. (113 g) Carafa® Special I malt
4 oz. (113 g) caramel malt (60 °L)
4 oz. (113 g) brown malt
4.5 AAU East Kent Golding hops (60 min.) (1 oz./28 g at 4.5% alpha acids)
5 AAU Willamette hops (45 min.) (1 oz./28 g at 5% alpha acids)
5 AAU Willamette hops (15 min.) (1 oz./28 g at 5% alpha acids)
Whirlfloc tablet (10 min.)
Imperial Yeast A10 (Darkness), White Labs WLP005 (British Ale), or LalBrew Nottingham yeast
¾ cup corn sugar (if priming)

Step by step
Heat 6 gallons (23 L) of water up to 150 °F (66 °C). Place crushed grains in a hop sock or mesh bag that allows wort to flow freely through the grains. Submerge in water and maintain this temperature for half an hour. Remove bag and then bring the wort to a boil. Remove kettle from heat and stir in the malt extract until fully dissolved. Return kettle to burner and boil wort and boil for 60 minutes, adding hops at times indicated and Whirfloc at 10 minutes remaining. At the end of the boil give the wort a long stir in a circular direction to create a brisk whirlpool then let settle for 10 minutes. 

Cool to 68 °F (20 °C) and transfer to your fermenter. Aerate the wort (if you can) if using a liquid yeast strain. Top fermenter up to 5.25 gallons (20 L) with cold water. Hold the temperature between 68–74 °F (20–23 °C) during fermentation for two weeks. When fermentation is complete, rack the beer, prime and bottle condition, or keg and force carbonate.