Pete’s American Brown Ale (5 Gallons)

Recipe provided 2006 by Pete Kirkgasser

Recipe Specifics:

• 5.0 gallon batch OG ??

Ingredients:

• 10# 2-Row Pale Malt
• 1# Crystal 40
• 1# Munich Malt
• 6 oz. Chocolate Malt

Procedure:

1. Heat 3 gals water to 168°F
2. Mix grain in to heated water
3. Mash temp should be approx. 152°F
4. After 45 min. drain 1 qt. of wort and gently pour it back on top of the mash. Repeat until clear.
5. After mashing for 60 min. start to sparge with 170°F water. You should need about 3 gallons of water.
6. Sparging should take approx. 60 min. to collect 6.5 gallons of wort in the brewpot. Adjust runoff speed accordingly.
7. Bring brewpot to a boil.
8. Boil for 60 min. following the hop schedule.
9. Chill to 68°F and add a large yeast starter of 1056 (Chico) or 1272 (American Ale Yeast II).

Hop Schedule:

• 1 oz. Centennial: Add at beginning of boil
• 1 oz. Cascade @ 45 Min.
• 1 oz. Cascade @ final Min.
• 2 oz. Cascade: Dry hop.

Ferment with 1056 (Chico) or 1272 (American Ale Yeast II).