Big Brown Ale

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Brian Linder of Tewksbury, MA won a gold medal in Category #10: American Ale during the 2014 National Homebrew Competition Final Round in Grand Rapids, MI. Linder’s American Ale was chosen as the best among 696 final round entries in the category.

To see other winning homebrew recipes from the 2014 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Big Brown Ale | American Brown Ale

Ingredients

  • For 6 Gallons (22.71 L)
    • 9.6 lb (4.35 kg) U.S. pale two-row malt
    • 1.8 lb (816 g) 10° L Munich malt
    • 0.6 lb (272 g) 60° L crystal malt
    • 0.6 lb (272 g) chocolate malt
    • 0.3 oz (9 g) whole Cascade, 7.3% a.a. (60 min)
    • 0.3 oz (9 g) whole Cascade, 7.3% a.a. (30 min)
    • 1.0 oz (28 g) Willamette pellets, 5.3% a.a. (15 min)
    • 1.0 oz (28 g) whole Cascade, 7.3% a.a. (15 min)
    • 0.5 oz (14 g) Willamette pellets, 5.3% a.a. (5 min)
    • 0.5 oz (14 g) whole Cascade, 7.3% a.a. (5 min)
    • 0.3 oz (9 g) Willamette pellets, 5.3% a.a. (1 min)
    • 0.3 oz (9 g) whole Cascade, 7.3% a.a. (1 min)
    • Wyeast 1056 American ale yeast
    • 0.25 tsp yeast energizer
    • 1 tablet Whirlfloc
    • 5.25 oz (149 g) corn sugar to prime

    Specifications

    • Original Gravity: 1.062
    • Final Gravity: 1.014
    • ABV: 6.30%

    Directions

    1. Treat brewing water with 3 g calcium chlrodie and 1 g gypsum. Mash at 145° F (63° C) for 30 minutes. Raise to 158° F (70° C) and hold for 40 minutes. Sparge at 170° F (77° C)
    2. Primary fermentation for 7 days at 68° F (20° C).
    3. Secondary fermentation for 14 days at 65° F (18° C).