Extract English Brown Ale
 

3.3 LBS Amber LME
2 LBS Amber DME
8 oz Crystal 60L (crushed)

1 oz Williamette (60 minutes)
1/2 oz Williamette (5 minutes)

Pour two gallons water into brewpot and bring to approx 155 degrees. Steep grains (in a grain bag) 20 minutes, dunking grains like a tea bag. Remove grains and allow to drain without squeezing when finished. Discard the grains.

Heat the brewpot to boiling. Remove from heat and add malt extract. Stir until dissolved. Bring back to a boil and add bittering hops. Boil 55 minutes, then add finishing hops. Boil 5 minutes. Remove from heat and cool rapidly to 70 degrees by using a wort chiller or an ice bath. When cool, put contents into a large fermenter. Fill with cool water until the 5 gallon mark is reached. Using a hydrometer, take an og reading. Sprinkle the yeast in, stir, and secure the lid and airlock. Keep at 68 degrees, if possible.

Bottle after at least two weeks, and a f.g. of 1.012 or less, or rack to a secondary. Bottle with 5 ounces priming sugar.

What makes it brown?

The amber LME and the amber DME get quite dark, but it's not as dark as a porter. It's darker than Newcastle, but not black.

any particular extract? Why the mix of Liquid and Dried?

The mix is because of the weights. It's easy to get LME in 3.3 pound cans. But it's not enough for the recipe, and 6.6 pounds is too much. You can mix and match extract, but I didn't want to buy a whole can is only use 3/4 of it.

The recipe uses amber malt extract, any brand is fine.

Thanks. What kind of ABV do you get?

I had an OG of 1.042, and a FG of 1.010, so it was right around 4.1% ABV.

Brewed up a batch of this last week, but used WLP005 British Ale yeast. Left it at room temperature (~65-67), didn't bother with the swamp cooler. Took a reading an hour or so ago, and I hit these OG and FG numbers exactly. Plan on bottling it over Thanksgiving weekend.

Looks a little paler than I was expecting, but tasted pretty good. Should be an easy drinker.

Interesting... you said don't squeeze the grain. I heard this before.

I squeezed mine through the strainer 'thinking I was getting the last bit of amber malt'... so why not? Could squeezing the grains cause astringency?