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Big Brown Ale - American Brown Ale - 2014 National Homebrew Competition Winner
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INGREDIENTS
For 6 Gallons (22.71 L)
9.6 lb (4.35 kg) U.S. pale two-row malt
1.8 lb (816 g) 10° L Munich malt
0.6 lb (272 g) 60° L crystal malt
0.6 lb (272 g) chocolate malt
0.3 oz (9 g) whole Cascade, 7.3% a.a. (60 min)
0.3 oz (9 g) whole Cascade, 7.3% a.a. (30 min)
1.0 oz (28 g) Willamette pellets, 5.3% a.a. (15 min)
1.0 oz (28 g) whole Cascade, 7.3% a.a. (15 min)
0.5 oz (14 g) Willamette pellets, 5.3% a.a. (5 min)
0.5 oz (14 g) whole Cascade, 7.3% a.a. (5 min)
0.3 oz (9 g) Willamette pellets, 5.3% a.a. (1 min)
0.3 oz (9 g) whole Cascade, 7.3% a.a. (1 min)
Wyeast 1056 American ale yeast
0.25 tsp yeast energizer
1 tablet Whirlfloc
5.25 oz (149 g) corn sugar to prime
SPECIFICATIONS
Original Gravity: 1.062
Final Gravity: 1.014
ABV: 6.30%
DIRECTIONS
Treat brewing water with 3 g calcium chlrodie and 1 g gypsum. Mash at 145° F (63° C) for 30 minutes. Raise to 158° F (70° C) and hold for 40 minutes. Sparge at 170° F (77° C)
Primary fermentation for 7 days at 68° F (20° C).
Secondary fermentation for 14 days at 65° F (18° C).
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