Brown Ale:

A malty balanced Ale, with nutty/roasted flavors:

8lbs Light Malt Extract
4 oz Brown Malt
4 oz Chocolate Malt
8 oz Crystal 120L Malt
8 oz Crystal 40L Malt
2 oz Northern Brewer or (2nd option) 2oz Perle Hops Total:
1.5 oz @ 60 minutes
.5 oz @ 5 minutes

2 tsp gypsum and 1 tsp Irish Moss package, added at beginning of boil

Liquid yeast options:  1st choice Wyeast 1028 London Ale; 2nd choice Wyeast 1098 British Ale Yeast or Dry yeast options: Nottingham or Safale 04

3/4-cup dextrose for bottle priming on bottling day

Starting Gravity:1.059-1.060    ABV: 5.8-6.1%    SRM: 19-21      IBU: 36-42

Full recipe (in MS word format):

BROWN.doc (40.50 kb)