Bad Bad Leroy Brown Ale

I actually use Glacier instead of Willamette. Since Glacier isn't an option in the hop selection, I checked something similar. The AA% is the same. I would expect great results with Willamette as well. Try dry hopping this recipe with an ounce or so of whole leaf Willamette.

Brewer:	Isaac		Email:	ijtubb@googlemail.com
Beer:	Bad Bad Leroy Brown Ale		Style:	American Brown
Type:	Partial mash		Size:	5.25 gallons
Color:	72 HCU (~28 SRM)		Bitterness:	21 IBU
OG:	1.065		FG:	1.013
Alcohol:	6.7% v/v (5.3% w/w)
Grain:	2.40 lb. American 2-row 6.4 oz. American Munich 3.2 oz. American victory 0.80 lb. American crystal 60L 0.80 lb. American chocolate
Mash:	72% efficiency
	1.5 gal H20 @ 170 into the mash. Stabilize around 158. Hold for an hour. Sparge appropriately. For partial-mash, I shoot for a 3 gal boil volume.
Boil:	60 minutes	SG 1.114	3 gallons
	3.20 lb. Light malt extract 2.40 lb. Light dry malt extract
	of course add Irish Moss 15-20 min to end. At same time add 4 oz (3/4 cup) Maltodextrin for body.
Hops:	0.77 oz. Cascade (6% AA, 60 min.) 0.77 oz. Willamette (6% AA, 60 min.) 0.39 oz. Cascade (6% AA, 15 min.) 0.39 oz. Willamette (6% AA, 15 min.) .5 oz. Cascade (aroma) .5 oz. Willamette (aroma)
Yeast:	I would have used a California Ale yeast (available from White Labs), but mine turned out to be bad. Instead, I step cultured some (White Labs) Burton Ale Yeast from my Hall & Oates (English Oatmeal) Ale.

Recipe posted 10/26/08.