Scott Shurr's all-grain beer recipe page - Brown Ale
Charles Brown Ale
Activate the yeast so that it is ready to go 1 day before brewing.
Add yeast to starter solution so that starter is ready to go on brewing day.
Heat 2 gallons water to 170 degrees and add 1 tsp gypsum.
Combine with crushed grains. Hold at 150-155 degrees for at least 65 minutes.
Sparge with remaining water at 170-180 degrees. Boil for 60 minutes.
Add Fuggles hops at beginning of boil.
Add 1/2 of Kent hops for last 10 minutes, and other 1/2 for final 5 minutes.
Chill, combine in carboy with yeast starter.
After fermentation has slowed (no more than 1 week), rack to secondary.
To prime, stir sugar or extract into 1 1/2 cups of boiling wort, and
combine with the rest of the wort before bottling.
- 7 lbs. English 2 row mild ale malt
- 1/4 lb. American 6 row black malt (520L)
- 1/4 lb. American 6 row chocolate malt
- 1/4 lb. American 6 row crystal malt (40L)
- 1 oz. Fuggles hops plugs
- 1 oz. East Kent Goldings hops plugs
- 1 tsp. gypsum
- Wyeast 1028 London ale yeast
- 8 gallons water, filtered or pre-boiled
- 3/4 cup corn sugar or 1 1/2 cups dehydrated malt extract, for priming
- Clean, just a hint of dark malt character. Nicely balanced.
- Nice welcoming aroma.
- Beautiful. Reddish tones from dark malt, head retention good, clarity
find. Looks good.
- Good red color - clean - good head - on style.
- Just right. Black malt is just a bit dry in the finish. A hint of
oxidation, but doesn't detract. Excellent.
- Heavy roast flavor - good balance - neither hop or malt overpower -
smooth transition of flavors.
Drinkability & overall impression
- Great. No problems.
- On style.
- This is a Celtic ale all the way. I could easily sit and have a session
with a few of these. Excellent job.
- On style - a good "session" beer.
Index of my beer recipes
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Last update: 10 August 2003