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Old 12-06-2013, 02:34 AM   #1
Nov 2012
, NC
Posts: 596
Liked 134 Times on 106 Posts

Recipe Type: All Grain   
Yeast: US-05 (rehyrdrated)   
Yeast Starter: nope   
Batch Size (Gallons): 6   
Original Gravity: 1.055   
Final Gravity: 1.014   
IBU: 37 (Tinseth)   
Boiling Time (Minutes): 60   
Color: 21 SRM   
Primary Fermentation (# of Days & Temp): 3 days @ 66F, 3 days at 68F, 4 days @ 69F   
Tasting Notes: Caramel, Citrus, and Chocolate with a Silky Mouthfeel   

Thought I'd share this recipe with everyone. This is a really nice, complex yet easy-drinking brown ale. Definitely in the American style. Check it out -

Mash at 152F for 60min

10lbs 2-row
.75lb Crystal 60L
.5lb Victory!
.5lb Chocolate Malt (350L)
.5lb Flaked Barley
.25lb Crystal 120L

Hops / Boil
60min - .25oz Columbus (15%)
15min - .5oz Cascade (6.5%)
15min - .5oz Columbus (15%)
15min - Whirlfloc (1/2 tab)
Whirlpool (20min) - .5oz Columbus (15%)
Whirlpool (20min) - .5oz Cascade (6.5%)
Whirlpool (20min) - .5oz Centennial (10%)

Dry Hop - 4 days
.5oz each Columbus, Cascade, Centennial

Fermented as listed above then racked to a keg with the dry hops. Let them sit for 4 days at room temp. After I pulled the dry hops I added some table sugar to prime. Carbed at room temp and tapped about 3 weeks after priming.

Loving this one for the wintery months. And yes, the title is a nod to Bob D and his classic tune of the same name. If you're looking for a hoppy brown ale give this a shot. Share the details if you do.

Cheers and enjoy the brew.

Reason: Forgot to include the mash temp.

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