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"My Donnas Brown Eyes" Brown Ale

This recipe produces an excellent & extremly well balanced Brown Ale...A nice creamy head with just the right amount of bitterness & hop aroma from the use of the very freshest German & American hops. I named it after my wife Donna who is the love of my life. If you love Brown Ales, this brew may very well become the love of yours too!!!!

Brewer: Maury LaPrade Email: mlaprade@juno.com
Beer: "My Donnas Brown Eyes" Brown Ale Style: American Brown Ale
Type: All grain Size: 5 gallons
Color:
45 HCU (~20 SRM)
Bitterness: 43 IBU
OG: 1.057 FG: 1.014
Alcohol: 5.6% v/v (4.4% w/w)
Water: Adjust water to PH 5.8 with Lactic Acid. The goal is to moderately Sulphate the water. My water is soft with few carbonates so I add 2 Tsp. Gypsum. ( one to the mash and one to the sparge)
Grain: 9 lb. American 2-row
1 lb. American Munich
8 oz. Belgian aromatic
1 lb. British crystal 50-60L
6 oz. American chocolate
Mash: 67% efficiency
Single infusion mash at 154 degrees for 90 mins. Mash & sparge as usual.
Boil: 60 minutes SG 1.044 6 1/2 gallons
Irish moss optional but reccomended
Hops: 1.5 oz. Hallertau Northern Brewer (7% AA, 60 min.)
1 oz. American Tettnanger (4% AA, 10 min.)
1 oz. Hallertau Northern Brewer (aroma)
Yeast: Pitch a large & active starter of Wyeast American Ale # 1056. Ferment at 65 degrees.
Log: Dry Hop with 1/2 oz. Hallertau Northern Brewer in keg if possible
Carbonation: Force Carbonate in keg

Recipe posted 02/23/98.