Double Brown Ale

This recipe, although not as roasty as a robust porter, makes
an excellent American Brown Ale. It's very smooth w/ a well
blended hop presence. The color is actually a bit lighter than
the recipator predicted, and my OG reading was actually 1.062,
not 1.071. Anyway, it's a very tasty ale!

Brewer:	Marc Rehfuss		Email:	myr3838@ksu.edu
Beer:	Double Brown Ale		Style:	Robust Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	109 HCU (~37 SRM)		Bitterness:	40 IBU
OG:	1.071		FG:	1.016
Alcohol:	7.1% v/v (5.6% w/w)
Water:	I used 1 tsp gypsum, since I use fairly soft bottled spring water.
Grain:	8 oz. Toasted American 2-row 16 oz. Weyermann CaraMunich 4 oz. DWC black patent 10 oz. British chocolate 16 oz. DWC Cara-Pils 8 oz. Weyermann Rauchmalt
Steep:	All grains were placed in grain bags and tied loosely, then held at 154° for 60 minutes in 2 gallons of water (treated w/ the gypsum)The grains were then placed in a strainer and rinsed w/ 1.75 gallons of 165° into the brewpot.
Boil:	60 minutes	SG 1.095	3.75 gallons
	6.6 lb. muntons liquid extra light extract 1.4 lb. alexanders wheat kicker 4 oz. muntons light DME
	I oz Hallertauer pellets were added at the end of the boil and steeped while cooling (covered)
Hops:	1 oz. Perle (8% AA, 60 min.) 1 oz. Perle (8% AA, 30 min.) 2 oz. Hallertauer (3.5% AA, 15 min.) 2 oz. Hallertauer (aroma)
Yeast:	A 750ml starter of Wyeast 1335 British Ale II was prepared 1 1/2 days in advance. I love this yeast, because it drops out fairly quickly, leaving a crisp beer. It also has a slight floral aromatics.
Log:	primary fermentation- 9 days in glass at 66°; secondary fermentation- 7 days at 66° w/ 1 oz Hallertauer pellets in hop bag. Bottled on Aug. 8 and left for 2 weeks at 66°, moved to 55° on August 22.
Carbonation:	3/4 cup priming sugar provided just the right level of carbonation.
Tasting:	It's very smooth, but not overly malty and has the perfect amount of hop presence. The body was definitely enhanced by the DWC Cara-pils, but there is no smokiness present from the rauchmalt (i didn't actually want any) When held up to the light it is not opaque and has a distinct red hue. Pretty. The head retention is pretty good, and there a slight floral aroma from the Hallertauer hops as well as chocolate notes. Next time, if I'm shooting for a porter I'm increase the amount of chocolate malt (British chocolate is more mild than American) and maybe the amount of black patent (DWC Black Patent is debittered and adds mostly color) But this recipe makes a GREAT American Brown Ale.

Recipe posted 08/22/00.