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Janet’s Brown Ale

Mike McDole of Clayton, CA, member of the Diablo Order of Zymiracle Enthusiasts (DOZE), won a gold medal in Category #23: Specialty Beer during the 2009 National Homebrew Competition Final Round in Oakland, CA. McDole’s Specialty Beer was chosen as the best among 197 final round entries in the category.

To see other winning homebrew recipes from the 2009 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Janet’s Brown Ale | Specialty Beer

Ingredients

  • 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
    • 2.0 lb (0.9 kg) wheat malt
    • 1.0 lb (0.45 kg) 350L chocolate malt
    • 1.0 lb (0.45 kg) corn sugar
    • 3.0 oz (85 g) US Northern Brewer pellet hops, 5.1% a.a. (mash)
    • 3.0 oz (85 g) US Northern Brewer pellet hops, 5.1% a.a. (60 min)
    • 2.0 oz (57 g) US Northern Brewer pellet hops, 5.1% a.a. (15 min)
    • 3.0 oz (85 g) Cascade pellet hops, 5.6% a.a. (10 min)
    • 4.0 oz (113g) Cascade whole hops, 5.8% a.a. (0 min, hopback)
    • 4.0 oz (113g) Centennial pellet hops, 10.5% a.a. (dry hop)
    • White Labs WLP001, 4000ml starter

    Specifications

    • Original Gravity: 1.074
    • Final Gravity: 1.018
    • ABV: 7.35%

    Directions

    1. 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 7 days. Water profile: Ca 110.0 ppm, Mg 18.0 ppm, Na 17.0 ppm, SO4 350.0 ppm, Cl 50.0 ppm. Cold conditioned six weeks. Filtered to 7 microns.
    2. Primary fermentation for 7 days at 68° F (20° C).
    3. Secondary fermentation for 9 days at 70° F (21° C).
    4. Forced CO2 to carbonate (2.4 vol).