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Beer Recipe of the Week: Buffalo Pass Brown Ale
Category 10C: American Brown Ale
1995 National Homebrew Competition Bronze Medal
Dave Schaffer, Lafayette, Colorado
(All Grain)
Ingredients for 10 Gallons
| 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 | |
| .75 | cup corn sugar (priming) |
| Original gravity: | 1.054 |
| Final gravity: | 1.012 |
| Boiling time: | 120 minutes |
| Primary fermentation: | 16 days at 62 °F in glass |
| Secondary fermentation: | 5 days at 52 °F in glass |
| Age when judged: | 3 months |
Details
Protein rest is at 130 °F for 25 minutes. Conversion rest is at 151 °F for 25 minutes, 153 for 15 minutes, and 157 °F for 20 minutes. Sparge with 170 °F water to collect 13.5 gallons wort.
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