Good Olde Brown Ale

(5 gallons/19 L, extract with grains)
OG = 1.046 FG = 1.014 IBU = 34 SRM = 19 ABV = 4.2%

Ingredients

3.5 lbs. (1.6 kg) amber liquid malt extract
2 lbs. (0.91 kg) dark dried malt extract
4 oz. (113 g) Briess caramel malt (60 °L)
4 oz. (113 g) Briess special roast malt (50 °L)
4 oz. (113 g) Briess chocolate malt (350 °L)
1 tsp. Irish moss (15 min)
4.5 AAU Fuggle leaf hops (60 min.) (1.0 oz./28 g of 4.5% alpha acids)
6 AAU Cascade hops pellets (30 min.) (1.0 oz./28 g of 6% alpha acids)
1–3 oz. (28–85 g) freshly grated ginger root (optional)
White Labs WLP005 (British Ale) yeast

Step by Step

Heat 2 gallons (7.6 L) of water with bagged malts. Remove bags at 165 ˚F (74 °C). Bring to boil. Turn off heat. Stir in liquid and dry malts. Return to boil. Boil for 60 minutes. Add Fuggles bittering hops. After 30 minutes, add Cascade finishing hops. After 15 more minutes, add Irish moss. Cool to 90 ˚F (32 °C). Add cooled wort to 3 gallons (11 L) of cold water in sanitized carboy. Aerate well. Pitch yeast at 70 ˚F (21 °C). Ferment nine days at 68 ˚F (20 °C). Rack to secondary, on top of the ginger root if you planned for to make it a ginger brown ale, then age for 14 days at 65–68 ˚F (18–20 °C). Bottle or keg.