Enjoy this delicious American-style brown ale next to a fire after a long day of skiing or any time you want some nice maltiness warming you from within. Dave Scaffer earned himself a bronze medal at the 1995 NHC competition with this wonderful all-grain
Enjoy this delicious American-style brown ale next to a fire after a long day of skiing or any time you want some nice maltiness warming you from within. Dave Scaffer earned himself a bronze medal at the 1995 NHC competition with this wonderful all-grain
Ingredients:
- 17 pounds Klages malt
- 1 pound Ireks dark crystal malt
- 1 pound 120 °L crystal malt
- 1 pound Special ‘B’ roasted malt
- 1 pound CaraPils Malt
- 1 pound Munich malt
- 1 pound wheat malt
- 3/8 pound chocolate malt
- 3/8 pound roasted barley
- 1.5 ounces Cascade hops, 5.5% AA (100 minutes)
- 1.5 ounces Hallertau hops, 5.2% AA (100 minutes)
- 1.5 ounces Hallertau hops, 5.2% AA (15 minutes)
- 1.5 ounces Hallertau Hersbrucker hop pellets, 2.6% AA (15 minutes)
- 1.5 ounces Hallertau hops, 5.2% (3 minutes)
- 1.5 ounces Hallertau Hersbrucker hop pellets, 2.6% AA (3 minutes)
- 3 ounces Hallertau Hersbrucker hop pellets, 2.6% AA (dry hop)
- Wyeast number 1056 American ale yeast
- 0.75 cup corn sugar (priming)
Specifications:
Yield: 10 gallons (37.8 L)
Original Gravity: 1.054
Final Gravity: 1.012
ABV: 5.50%
Boil Time: 120 minutes
Directions:
- Protein rest is at 130 °F for 25 minutes. Conversion rest is at 151 °F for 25 minutes, 153 °F for 15 minutes, and 157 °F for 20 minutes. Sparge with 170 °F water to collect 13.5 gallons wort.
- Primary fermentation:16 days at 62 °F in glass
- Secondary fermentation:5 days at 52 °F in glass
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