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

Charles Brown Ale brown ale

• 7 lbs. English 2 row mild ale malt
• 1/4 lb. American 6 row black malt (520L)
• 1/4 lb. American 6 row chocolate malt
• 1/4 lb. American 6 row crystal malt (40L)
• 1 oz. Fuggles hops plugs
• 1 oz. East Kent Goldings hops plugs
• 1 tsp. gypsum
• Wyeast 1028 London ale yeast
• 8 gallons water, filtered or pre-boiled
• 3/4 cup corn sugar or 1 1/2 cups dehydrated malt extract, for priming

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

Judge's comments

• Clean, just a hint of dark malt character. Nicely balanced.
• Nice welcoming aroma.

• Beautiful. Reddish tones from dark malt, head retention good, clarity find. Looks good.
• Good red color - clean - good head - on style.

• Just right. Black malt is just a bit dry in the finish. A hint of oxidation, but doesn't detract. Excellent.
• Heavy roast flavor - good balance - neither hop or malt overpower - smooth transition of flavors.

• Great. No problems.
• On style.

• This is a Celtic ale all the way. I could easily sit and have a session with a few of these. Excellent job.
• On style - a good "session" beer.