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Beer Recipe of the Week: 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!
Name: Janet's Brown Ale
Style: Imperial Brown Ale
Award: NHC 2009 Gold Medal in Category 23: Specialty Beer
All Grain Recipe: 12 gallons (45.42 litres)
Ingredients
|
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 |
Statistics
Original Specific Gravity: 1.074
Final Specific Gravity: 1.018
Boil Time: 90 minutes
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
Directions
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.
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