Homebrewers Association
Homebrewers Association
Homebrew Recipes

Janet’s Brown Ale

Janet’s Brown Ale is no stranger to the world of homebrewing recipes. Mike McDole took home a medal when this recipe won gold in Category 10: Brown Ale at the American Homebrewers Assocation (AHA) National Homebrew Competition (NHC) in 2004. The award winning recipe was then featured in Jamil Zainasheff and John Palmer’s book, Brewing Classic Styles, as an example of a bigger, hoppier American Brown Ale. In 2009, McDole took gold again at the AHA NHC with an updated recipe that he categoraized as Imperial Brown Ale, but this time in Category 23: Speciality Beers. Though Janet’s Brown Ale deviates a bit from the style guidelines for a traditional American Brown Ale, surely you will not be upset by the higher IBUs and ABV after taking a sip!

Janet’s Brown Ale | American Brown Ale


  • For 12 gallons (45.42 L)
  • 27.5 lb (12.47 kg) Pale Malt
    3.0 lb (1.36 kg) Dextrin Malt
    2.5 lb  (1.13 kg) 40L Crystal Malt
    1.0 lb (0.45 kg) 350L Chocolate Malt
    2.0 lb (0.9 kg) Wheat Malt
    1.0 lb (0.45 kg) Corn Sugar
    3.0 oz (85 g) US Northern Brewer pellet hops, 5.1% AA (mash)
    3.0 oz (85 g) US Northern Brewer pellet hops, 5.1% AA (60 min)
    2.0 oz (57 g) US Northern Brewer pellet hops, 5.1% AA (15 min)
    3.0 oz (85 g) Cascade pellet hops, 5.6% AA (10 min)
    4.0 oz (113 g) Cascade whole hops, 5.8% AA (0 min, hopback)
    4.0 oz (113 g) Centennial pellet hops, 10.5% AA (dry hop)
    Starter 4000 ml White Labs WLP001


    • Original Gravity: 1.074
    • Final Gravity: 1.018
    • ABV: 7.3%
    • IBU: n/a
    • SRM: n/a
    • Boil Time: 90 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a


    Mash grains at 154°F (68°C) for 30 minutes. Raise to 170°F (77°C) and hold for 15 minutes. Sparge at 170°F (77°C) for 45 minutes. Dry hop in secondary for seven days. Cold conditioned six weeks. Filtered to seven microns. Recommended to carbonate to 2.4 volumes via forced CO2.

    • Primary Fermentation: 7 days at 68° F (20° C)
    • Secondary Fermentation: 9 days at 70° F (21° C)
    • Water Treatment:  Ca 110.0 ppm, Mg 18.0 ppm, Na 17.0 ppm, SO4 350.0 ppm, Cl 50.0 ppm