All grain notes at the bottom.
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Big Brown Ale
GRAINS/MALT HOPS YEAST/EXTRAS
9 lbs. Pale Malt Extract
1/2 lb. Chocolate grain
1/4 lb. Black Patent grain
1/4 lb. Crystal 120L
1/2 lb. Crystal 90L
1/2 lb. Victory grain
1 oz. Northern Brewer hops (boil)
1 oz. Kent Golding hops (late boil)
1 oz. Willamette hops (finish)
London or Burton style Ale Yeast
INSTRUCTIONS:
1. Steep grains in a mesh bag while heating 2 gallons of water to near boiling.
2. Remove grains and add malt extract, stirring to ensure it is thoroughly dissolved. Bring mixture to a slow, simmering boil.
3. Add 1 oz. of Northern Brewer hops and begin timing a 30 minute simmering boil. Remember to stir gently but frequently to avoid scorching or burning the beer.
4. In the last 5 to 7 minutes of the 30 minute boil, add 1 oz. of Kent Golding hops. Continue to stir gently.
5. At the end of the 30 minute simmering boil, add 1 oz of Willamette hops. Immediately cover and remove the kettle from heat. Cool as quickly as possible (preferably using a Wort Chiller coil) to retain flavors and help safeguard the beer from airborne contaminents.
6. When cooled to approximately 70 to 75 degrees F, pour into a sanitized fermenter, add cool water to make 5 gallons total volume, and add yeast.
7. For better clarification, transfer to a secondary fermenter and/or add gelatin solution when fermentation slows. If you are unfamiliar with these practices and interested in clearer cleaner beer, ask us for guidance.
NOTES:
For All Grain brewing: Substitute 9 to 10 lbs. of 2-row British grain for the malt extract. Mash at 155 to 157 degrees F for 60 minutes. Sparge slowly, maintaining sparge water temperature to ensure good extraction. Boil 60 minutes, but maintain hop schedule as above unless you would prefer a slightly more bittered beer that will result from the longer boil time and the addition of the boil hop at the beginning of the boil period.
