Simple HOPPY Brown Ale

This is the perfect recipe for the beginning homebrewer who wants to get away from using kits. This Recipe is EXTREMELY SIMPLE, makes an all malt beer with medium body-medium light body, is very HOPPY and has a wonderful aroma of wild flowers.

All you need is 7lbs of Amber LME, 2oz of Hallertau hops and 2oz of Cascade hops. Usually available for under 10$ at your brew on premises establishment.

Brewer:	Daniel Hurtubise		Email:	dhurtubise@hotmail.com
Beer:	Simple HOPPY Brown Ale		Style:	American Amber Ale
Type:	Extract		Size:	5.5 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	19 IBU
OG:	1.047		FG:	1.012
Alcohol:	4.5% v/v (3.6% w/w)
Boil:	minutes	SG 1.104	2.5 gallons
	7 lb. Amber malt extract
	Boil time is 60 minutes. Bring 2.5 galons to boil, remove from heat, add 7lbs of amber malt extract and 2oz Hallertau and return to heat and to a boil. After 45 minutes of boiling, add 1oz cascade. After 58 minutes add 1 onces of Cascade Hops. After 60 minutes, remove from heat and stop boiling.
Hops:	1 oz. Hallertauer (4.25% AA, 60 min.) 1 oz. Cascade (6% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	Any dry ALE yeast, I used Windsor Ale yeast but it really doesn't make that much of difference for this beer. First, aerate the wort well by vigorously stirring for 2-3 minutes. Then pitch your yeast on top and let hydrate for 10 minutes. A white film will evolve on the surface. Stir the yeast in. Pitching temperature: 65-80F no warmer.
Log:	Day 1: Boil Day 5: Rack to Secondary (or when fermentation Day 14: Add 3/4 cup priming sugar (corn) to primary and transfer beer to it and bottle.
Carbonation:	3/4 cup corn sugar
Tasting:	After 2 weeks in bottle, the beer was well carbonated and had a profound and wonderful aroma of wild flowers (from cascade hops). To taste it was medium to medium-light bodied, slightly malty and well balanced. The bulk of the flavor hits at the same time as the extreme hoppiness hits. Overall, for the effort, it is a beautiful warm copper colored beer that smells fantastic and has great taste.

Recipe posted 01/21/02.