Brown Ales

Ingredients:

8 lb. amber malt extract

2 lb. cara-pils malt

8 oz. chocolate malt (should reduce this)

1 oz. Northern Brewer Hops (60 min.)

1 oz. Northern Brewer Hops (30 min.)

1 oz. Fuggles Hops (finishing)

1 oz. Fuggles Hops (Dry Hopped)

Wyeast #1368 (?) European

Prime with 1 cup Light Brown Sugar.

Fine Beer, very malty, but a bit too sweet and over- carbonated due to overpriming. I don't recommend priming with brown sugar, as the head becomes too thick and rocky. Some fruity esters and nice diacetyl. Could easily accept more bittering hops. I recommend cutting the amount of chocolate malt, or going to a lighter-colored grain.

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5 cups (1.75 lbs) light DME

4 cups (1 3/8 lbs) dark DME

1.25 lbs corn sugar

1 oz Northern Brewer hops

2 cups crystal malt

1 oz Cascade hops (at 1/2 hour before end of boil)

2 tsp Lipton loose tea (at 1/2 hour before end of boil)

1 tsp black walnut flavoring

1 tsp yeast nutrient

Ale yeast

2 cups dark DME as priming

O.G. 1.036

6/29 racked 1.012

6/30 bottled 1.009

Rating: c- d+ n f- h- t+

From Eric Chris Garrison

From: Mike Kidulich (mjkid@ix.netcom.com)

Ingredients (for 5 Gal):

4 lb. can Mountmellick's Brown Ale hopped Extract

2 lbs. light DME

aroma hops of your choice (1/2 to 1 oz Fuggles is a good choice)

1 pkg. Wyeast 1084 Irish yeast

Boil with water to make 2 gallons. Boil 30 minutes, adding hops 2 minutes before end of boil. Add to cold water in primary, pitch yeast at 75 to 80 degrees F. 1 week in primary, 2 weeks in secondary. Bottle with 1-1/4 cups DME boiled in water.

Comments: This recipe is for the first beer I brewed. This is an Irish Brown Ale, which I just tasted after 1 week in the bottle. Tasted good, needs time.

Rates:***

Ingredients:

6 pounds, Dutch Malt DME

.5 pound, Munich malt grain

.5 pound, Light Crystal Malt grain

.5 pound, Chocolate Malt grain

.5 ounce, Perle Hops (boiling)

1 teaspoon, Gypsum

1 teaspoon, Irish Moss

.5 ounce, Sam Adams Kent Golding Hops (2 minute boil)

1 package, Munton & Fision Ale yeast

Procedure:

Grind grains in grain mill and add to 1 gallon water. (Just enough to make oatmeal consistency) Perform a simple mash infusion of the grains. Bring grain and water to 160° f. and steep grains at this temperature for approximately 30 - 45 minutes. Be careful not to exceed 170° and not to let the temperature fall below 154° f. . Sparge the grain twice and continue to sparge the mash with 10 qt. of 160° water. Add sparged wort to wort cooker and add enough water to bring the wort to boiling level in your pot. Add in the Dutch DME and dissolve thouroughly by stirring with a long handled spoon. Add the gypsum and the boiling hops to the wort and bring the wort to a boil. Continue to boil the wort for approximately 60 minutes. After 30 minutes into the boil, add the Irish Moss Add the Kent Golding flavouring hops after 58 minutes. After 60 minutes, let the Kent Golding hops steep in the wort for 5-7 minutes by removing the wort from the heat and allowing it to sit covered with the lid. (or skip for less hoppy flavor) Cool the wort with whatever means possible, a wort chiller is preferred but you can submerge the pot in iced water in a large sink and let cool (keeping the pot covered at all times). Cool to approximately 70-80°f. Pitch yeast and aerrate the wort by stirring the yeast into it. Cover and Ferment!

Specifics:

O.G.: 1.062

F.G.: 1.021

Notes: Age the finished beer for 3-4 weeks at room temperature. This beer did not have a distinct Red color but did have a wonderful dark cooper color. Very hoppy after 2 weeks, strong flavor reminiscent of a heineken or grolsch. This flavor went away after 3 weeks leaving a wonderful unique beer with a flavor all it's own.

Rates:***

Ingredients for 5 gallons:

7Lbs amber malt

London 111 yeast

gypsum(start)

1 1/2oz cluster 7.0% 30 min

1oz cascade 6.5% 30 min

1/2oz fuggle 15 min

1tsp iris moss 30 min

boil 5 gal of water add malt. at 30 min add cluster,cascade and iris moss.at 45 min add fuggles (1 hr boil) add water to make sure you have 5 gal.cool worth to 70 deg. add yeast and let it work. rack and let set for two weeks. prime with 1cp. sugar. bottle and wait.......enjoy

Rates:***

6 lbs Briess Gold (light) Malt

1/2 oz crystal 20L

1/2 lb Gambrinus Munich 90 10L

1 1/2 Briess Chocolate

1/2 Briess Flaked Barley

Hops:

1 1/2 Cascade 60min

1/2 Tettnenger 20min

2 Tbls Irish Moss 15min

1/2 Kent Goldings Finish 2-3 minutes

Yeast:

Wyeast # 1968 Special London

Steep malted barley in 2 gallons of 150-165 degree water for 10-30 minutes, w/ heat source off. (I use steeping bag...will sear to the bottom if heat source is on!!!) Squeeze as much of that good stuff into your boiling vessel upon completion. Disolve malt extracts into water next, return to heat source. Follow the above boiling schedule. My initial fermentation was about 8 days, with some serious action the first four to five days. I then transfered to second carboy to weed out the attractive goo at the bottom. When ready to bottle, 3/4cup corn sugar to approx a quart of water...boil to disolve then add to your beer and bottle away. This will make an excellent first brew...not to difficult, but with a rewarding result. Heck, my wife even liked it!!!!

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