Brown Ale is a amber brown beer with dark fruit, pepper and caramel notes. A particularly well-balanced beer that brings together rich, toasted malt flavors along with hints of chocolate.
5 Gallon yield, malt extract recipe
1 can Alexander’s Pale Malt Extract (4 lbs.)
2 lbs. Munton’s Amber DME
1 lb. 11 oz. Caramel Malt 40L, milled (for steeping)
5 oz. Chocolate Malt, milled (for steeping)
1 oz. Fuggle hop pellets for bittering (AA=5-6%)
2 oz. Mt. Hood whole leaf hops for flavor and aroma
½ Tbs. Irish Moss, reconstituted
UK Ale Yeast (White Labs # WLP004, WLP005, or WLP028) or your favorite ale yeast
Heat 2-3 gallons of water to 175 degrees. Turn off heat and steep the milled grains in a muslin or nylon bag for 10-15 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract and DME until completely dissolved. Return to a boil, set a timer for 60 minutes, and add the Fuggle hops. When there are 15 minutes remaining on the timer, add one ounce of the Mt. Hood hops and the reconstituted Irish Moss. Sprinkle in the remaining ounce of Mt. Hood hops little by little over the last ten minutes of the boil. After boiling, cool to 80 degrees or less and top up with water to just over 5 gallons before pitching the yeast. Aerate well and ferment at 68-70 degrees Fahrenheit.
O.G. = 1.050-1.052
F.G. = 1.010-1.012
ABV = 5.3%