House of Homebrew Brown Ale
House of Homebrew Brown Ale
(5.5 gallon/20.9 L, all-grain)
OG = 1.050 FG = 1.012
IBU = 29 SRM= 16 ABV = 5.0%
Ingredients
9.25 lbs. (4.2 kg) pale ale malt
8 oz. (224 g) crystal malt (80 ºL)
4 oz. (112 g) Carapils®/dextrin malt
4 oz. (112 g) chocolate malt (425 ºL)
5.3 AAU Target pellet hops (60 min.) (0.5 oz./14 g at 10.6% alpha acids)
4.75 AAU East Kent Goldings pellet hops (15 min.) (1 oz./28 g at 4.75% alpha acids)
1 tsp. Irish moss
Wyeast 1098 (British Ale) yeast
0.75 cups corn sugar (if priming)
Step by Step
Mash all grains at 150 ºF (66 ºC) for 60 minutes or until full starch conversion has been accomplished. Boil until formation of hot break is seen then add 0.5 oz. (14 grams) Target and boil 45 minutes. Add 0.05 oz. (1.4 grams) Irish Moss and 1 oz. (28 grams) East Kent Golding and boil 15 minutes. Cool to 70 ºF (21 ºC) and pitch Wyeast 1098 (British Ale) yeast. Ferment in primary until specific gravity falls to 1.023 then rack to secondary. Continue in secondary until fermentation ceases and beer clears adequately. Add 0.75 cups corn sugar and bottle.
Written by BYO Staff
Brown ale is a very old style of beer that was brewed long before it was formally named. Many of the earliest of English ales were what we would today define as a brown ale. Today the BJCP defines a brown ale as follows: “A beer with an OG falling between 1.060 and 1.040, IBU between 24 and 30 and SRM between 15 and 35.”
– Bill Wiedmer, House of Homebrew
Green Bay, Wisconsin
