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Fossil Cove Brewing La Brea Brown

Fossil Cove Brewing Co. in Fayetteville, Ark. is named after a fossil-laden cove nestled on the shores of Beaver Lake in the Ozark Mountains. Here’s their recipe for a Belgian-style brown ale brewed with coriander.

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Fossil Cove Brewing La Brea Brown | American Brown Ale

Ingredients

  • For 10 gallons
    • 13 lb Pale malt
    • 1.5 lb Pilsner malt
    • 1.5 lb Munich 20 malt
    • 12 oz Caramel 40 malt
    • 10 oz Chocolate malt
    • 10 oz Malted Wheat
    • Rice Hulls
    • 0.68 oz CTZ hops, 14.4% a.a. (60 min)
    • 0.6 oz Willammette hops (0 min)
    • 0.4 oz Coriander (0 min)
    • Safbrew S-33 dry yeast

    Specifications

    • Original Gravity: 14.7 P (1.060)
    • Final Gravity: 3.5 P (1.014)
    • IBU: 18
    • Boil Time: 60 minutes

    Directions

    Mash at 150-151° F for 30 minutes, stirring often.

    Conduct a 60 minute boil, following the hop additions as noted in the ingredients.

    Ferment at 77° F for 10 days. After 10 days cold crash and package.