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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:
59 HCU (~24 SRM)
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
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
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)
Yeast: Wyeast #1056

Recipe posted 01/29/04.