Recipes

Buffalo Pass Brown Ale

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

Buffalo Pass Brown Ale | American Brown Ale

Ingredients

  • For 10 gallons (37.8 L)
  • 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)

    Specifications

    • Original Gravity: 1.054
    • Final Gravity: 1.012
    • ABV: 5.5%
    • IBU: n/a
    • SRM: n/a
    • Boil Time: 120 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    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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