Bad Leroy's Brown
This is a bold take on an American Brown Ale.
Brewer: | Morgan Winfree | Email: | morganwinfree@msn.com | |||||
Beer: | Bad Leroy's Brown | Style: | American Brown | |||||
Type: | Extract w/grain | Size: | 5 gallons | |||||
Color: |
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Bitterness: | 40 IBU | |||||
OG: | 1.060 | FG: | 1.018 | |||||
Alcohol: | 5.4% v/v (4.3% w/w) | |||||||
Water: | Start with 3 gallons of cold spring water and add specialty grains. | |||||||
Grain: | 1 lb. American crystal 40L 4 oz. Belgian Special B 4 oz. British chocolate |
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Steep: | Steep grains at 155 degrees for 30 minutes | |||||||
Boil: | 60 minutes | SG 1.050 | 6 gallons | |||||
3 lb. 3 oz. Light malt extract 3 lb. 3 oz. Amber malt extract 1 lb. Light dry malt extract |
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Add malt extract and boil for 10 minutes, then add 1 ounce of Northern Brewer. Bowl for 30 more minutes and add Willamette. Boil for 25 minutes and add 1 ounce of Cascade. Boild for 5 more minutes and then chill, add to fermenter and add 3 gallons of spring water, and pitch yeast. During secondary fermentation add 1 ounce of cascade hops to dry hop. | ||||||||
Hops: | 1 oz. Northern Brewer (10% AA, 60 min.) .5 oz. Willamette (4.3% AA, 30 min.) 1.5 oz. Cascade (aroma) |
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Yeast: | Wyeast #1056 |
Recipe posted 01/29/04.