Scott Shurr's all-grain beer recipe page - Brown Ale

Charles Brown Ale 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.

O.G. 1.032
F.G. 1.010

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Last update: 10 August 2003