Beer Brewing Made Easy

Blackout Brown Ale Recipe

Blackout Brown Ale  

One word: Mmmm! I was aiming for an English mild, and missed—too dark and too hoppy a nose for style. Nice body, with a good balance between the malt and the hops; the first thing that hits you, however, is the Willamette nose.

Looking back at the process, I’m surprised at how easy it was (even with thunderstorms and blackouts while it was going on—thank your choice of supreme being for gas stoves).

 

Image result for Blackout Brown Ale images

Beer Profile

Original Gravity: 1.042
Final Gravity: 1.008
Alcohol by Vol: 4.45%
Recipe Type: all-grain
Yield: 5.00 US Gallons

 

Category Brown Ale

Recipe Type All Grain

Fermentables

 7 lbs Klages malt (Purchase Here)

.25 lbs chocolate malt (Purchase Here)

.25 lbs black patent malt (Purchase Here)

.5 lbs 80 L. crystal malt

.75 cup corn sugar (priming)

Hops

 1 oz Willamette hops (3.8% alpha) (Purchase Here) (boil 60 minutes)

4/5 oz Perle hops (8.5% alpha) (Purchase Here) (boil 30 minutes)

.5 oz Willamette hops (3.8% alpha) (dry hop)

Other

 .5 tsp Irish moss (Purchase Here) (boil 15 minutes)

Yeast Wyeast English ale yeast

Procedure I use Papazian’s temperature-controlled mash (30 minutes at 122, 90 minutes at 155–145, sparge at 170). Total boil time was 1 hour. Cool and pitch yeast. After 6 days, rack to secondary and dry hop. One week later, prime and bottle