Bronze Ale

(5 gallons/19 L, all-grain)
OG = 1.048  FG = 1.012 IBU = 30  SRM = 20  ABV = 4.7%
In the March-April 2007 issue of BYO, I used a beer I called my copper ale as an example in an article on balancing beer recipes. This is a slightly reworked version of that beer that features Vanguard hops.

Ingredients

5 lb. 14 oz. (2.7 kg) 6-row malt
3.5 lbs. (1.6 kg) Vienna malt
13 oz. (0.37 kg) crystal malt (30 L)
5.0 oz. (0.14 kg) Victory malt
2.5 oz. (71 g) chocolate malt
6.0 AAU Glacier hops (60 mins) (1.0 oz./28 of 6% alpha acids)
0.50 oz. (14 g) Sterling hops (20 mins)
0.50 oz. (14 g) Vanguard hops (10 mins)
0.50 oz. (14 g) Vanguard hops (0 mins)
3⁄4 tsp. Irish moss (15 mins)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis Safale US-05 yeast (2 qt./2 L yeast starter)
7⁄8 cup corn sugar (for priming)

Step by Step

Mash at 152 °F (67 °C) in 13 qts. (12.5 L) of mash liquor. Collect about 5.5 gallons (21 L) of wort, add 1.0 gallon (3.8 L) of water and boil for 90 minutes. Add hops and Irish moss at times indicated in the ingredient list. Add Irish moss with 15 minutes left in boil. Ferment at 70 °F (21 °C).

Bronze Ale

(5 gallons/19 L, partial mash)
OG = 1.048  FG = 1.012 IBU = 30  SRM = 20  ABV = 4.7%

Ingredients

2.75 lbs. (1.25 kg) Vienna malt
13 oz. (0.37 kg) crystal malt (30 L)
5.0 oz. (0.14 kg) Victory malt
2.5 oz. (71 g) chocolate malt
14 oz. (0.40 kg) light dried malt extract
3.3 lbs. (1.5 kg) Coopers Light liquid malt extract (late addition)
6.0 AAU Glacier hops (60 mins) (1.0 oz./28 of 6% alpha acids)
0.50 oz. (14 g) Sterling hops (20 mins)
0.50 oz. (14 g) Vanguard hops (10 mins)
0.50 oz. (14 g) Vanguard hops (0 mins)
3⁄4 tsp. Irish moss (15 mins)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis Safale US-05 yeast (2 qt./2 L yeast starter)
7⁄8 cup corn sugar (for priming)

Step by Step

This recipe follows basic countertop partial mash procedures, as described in the October 2006 issue of BYO or on the web at byo.com/feature/1536.html. (See also the October 2007 issue, and the Glutinous Butt recipe above, for some options to consider with this recipe.) Partial mash at 152 °F (67 °C) for 45 minutes. Boil wort for 60 minutes. Add hops at times indicated in the ingredient list. Add Irish moss with 15 minutes left in boil. Ferment at 70 °F (21 °C).