Organic Nut Brown Ale

All Grain

A smooth, nutty ale, warm chocolate in color with a medium body and a mild hop character

Ingredients for 5 gals:

6 lbs Briess Organic pale 2-row organic malt
1 lb Briess Organic Munich malt
1 lb Briess Organic caramel 60 oL malt
1/4 lb Briess Organic chocolate malt
1/2 oz British Target hops- bittering (18 IBU)
1 oz Kent Goldings hops-  flavor (8 IBU)
Ale Yeast: Wyeast #1028 London Ale or White Labs #002 English Ale
Bottling Sugar: 8 oz. organic Dry Malt Extract (DME) or 5 oz. organic corn sugar*
Optional ingredients: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 26
Original Gravity (O.G.): 1.044- 1.048
Final Gravity (F.G.): 1.010-1.016
Average alcohol content (% by volume): 4.5%

*If you prefer, you may use 1 cup of organic malt extract or kraeusen with 5 cups of unfermented organic beer (see brewing tip: Kraeusening your beer) for bottling.

Instructions for Brewing:

For expanded directions, go to brewing procedures for all grain recipes.

1. Heat 3 1/4 gallons of water to 168 oF and add all of the grains included in this recipe.
2. After 10 minutes, adjust temperature if needed, and then mash at 150- 152 oF for 20- 40 minutes.
3. When starch conversion is complete, raise the temperature to 165- 170 oF (optional).
4. Sparge the grains with 3 3/4 gallons of water heated to 170 oF.
5. Transfer wort to the brew pot and bring to a boil.
6. Once the wort has reached a rolling boil add 1/2 oz. British Target hops (bittering) and boil for 40 minutes.
7. Add 1 oz. Kent Goldings hops (flavor) and boil for 20 minutes, then turn the heat off. If desired, add the Irish Moss flakes for the last 20 minutes of the boil.
8. Cool the wort to 65- 75 oF and transfer the chilled wort into your sanitized primary fermenting vessel.
9. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.
10. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF in the primary fermenter.
11. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided.
12. Ferment for an additional 7- 14 days, or until fermentation is complete.
13. Bottle your beer and store at room temperature for the first few days, then in a cool dark place (50- 60 oF) for 1-3 weeks. Your beer is ready to drink when it is clear and nicely carbonated.


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