Recipe Type: Extract
Yeast: Wyeast ACT1098
Batch Size (Gallons): 5 gallons
Original Gravity: 1.052-1.056
Final Gravity: : 1.010-1.012
Boiling Time (Minutes): 60
Color: Brown
Primary Fermentation (# of Days & Temp): 10
Additional Fermentation: 21 Days in the bottle
Secondary Fermentation (# of Days & Temp): 14

British Brown Ale
Extract brewing recipe By Craig Dexter


6 lbs. of light Dried Malt Extract
1 lb of Brown Malt 60-70 L
1 oz Kent Goldings aroma hops
1 oz Target bittering hops
1 tsp. Irish moss
British Ale Activator Wyeast ACT1098- 4.25 oz

Sanitize ALL equipment.
Bring 2 Gallons of water to 160 F
Place Steeping Grains in Muslin Bag and steep in 150-160 F water for 1 Hour.
Remove pot from stove top and let grains sit for an additional 10 minutes.
After steeping grains you can sparge with more 160 F water. (Optional)
Now add your DME and stir completely to mix.
Return Pot to burner and place on high to obtain rolling boil stirring occasionally as to prevent burning.
When boil is achieved place 1 oz of Kent hops in muslin bag and boil for 1 Hour.
At the 30 minute mark add the 1 oz of Target Hops to Muslin Bag.
At the 45 Minute mark add the Irish Moss to Muslin Bag.
During the boil place 3 gallons of water in primary fermenter.
At completion of boil remove from burner and add to Primary fermenter
Top off to 5-5 1/2 gallons and cool to 80 F Degrees.
Pitch yeast and you’re done.

To bottle I use 5 oz of priming sugar in 1 cup of water. Boil for 10 minutes. Cover with sanitized lid and bring down to 80 F degrees.
Then put the solution in the bottling bucket and add beer and bottle as usual.

10 Days in Primary, 14 Days in secondary and 21 Days in bottle and enjoy.

SG: 1.052-1.056
FG: 1.010-1.012