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