Bad Leroy's Brown

This is a bold take on an American Brown Ale.

Brewer:	Morgan Winfree		Email:	morganwinfree@msn.com
Beer:	Bad Leroy's Brown		Style:	American Brown
Type:	Extract w/grain		Size:	5 gallons
Color:	59 HCU (~24 SRM)		Bitterness:	40 IBU
OG:	1.060		FG:	1.018
Alcohol:	5.4% v/v (4.3% w/w)
Water:	Start with 3 gallons of cold spring water and add specialty grains.
Grain:	1 lb. American crystal 40L 4 oz. Belgian Special B 4 oz. British chocolate
Steep:	Steep grains at 155 degrees for 30 minutes
Boil:	60 minutes	SG 1.050	6 gallons
	3 lb. 3 oz. Light malt extract 3 lb. 3 oz. Amber malt extract 1 lb. Light dry malt extract
	Add malt extract and boil for 10 minutes, then add 1 ounce of Northern Brewer. Bowl for 30 more minutes and add Willamette. Boil for 25 minutes and add 1 ounce of Cascade. Boild for 5 more minutes and then chill, add to fermenter and add 3 gallons of spring water, and pitch yeast. During secondary fermentation add 1 ounce of cascade hops to dry hop.
Hops:	1 oz. Northern Brewer (10% AA, 60 min.) .5 oz. Willamette (4.3% AA, 30 min.) 1.5 oz. Cascade (aroma)
Yeast:	Wyeast #1056

Recipe posted 01/29/04.