In the words of John Palmer, "Hoppy Brown ales, which can be nutty also, rose from the US homebrew scene when hop-crazy homebrewers decided that most brown ales were just too wimpy. But, American brown ales should not be brown IPAs. They should be malt-dominated beers with a toasted malt character, and the hops should be riding the crest of the wave of the beer's flavor. The hops should not be a tsunami."
This recipe is featured in How to Brew - Fourth Edition: Everything You Need to Know to Brew Great Beer Every Time by John Palmer.
- 9 lb. (4.1 kg) pale ale malt
- 2 lb. (0.8 kg) Briess Carabrown® malt (55°L)
- 2 lb. (0.9 kg) flaked maize
- 0.5 lb. (225 g) caramel 80°L malt, steeped
- 0.5 oz. (15 g) Bravo hops, 15% a.a. (60 min.)
- 1.o oz. (28 g) Bravo hops, 15% a.a. (15 min.)
- 1.0 oz. (28 g) Delta, 6% a.a. (15 min.)
- 1.0 oz. (28 g) Bravo, 15% a.a. (Steep 15 min.)
- 1.0 oz. (28 g) Delta, 5% a.a. (Steep 15 min.)
- 1.0 oz. (28 g) Bravo, 15% a.a. (Dry hop)
- 1.0 oz. (28 g) Delta, 5% a.a. (Dry hop)
- American Ale Yeast
Yield: 5 gallons (19 L)
Original Gravity: 1.061
Final Gravity: 1.012
Mash for one hour at 153° F (67° F), sparge, and boil for an hour, adding hops as indicated. Chill to 64° F (18° C) and ferment for one week, or until final gravity is achieved. Rack to secondary and dry hop for 5–7 days before kegging or bottling.
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