Down wit' da Brown

Brewer:	Colby Fry		Email:	colbyfry@pa.net
Beer:	Down wit' da Brown		Style:	American Brown
Type:	Extract w/grain		Size:	5 gallons
Color:	33 HCU (~16 SRM)		Bitterness:	31 IBU
OG:	1.058		FG:	1.014
Alcohol:	5.7% v/v (4.5% w/w)
Water:	1 Tsp Gypsum prior to boil
Grain:	1 lb. American crystal 40L 2 oz. American chocolate
Steep:	140°F - 180°F for 30 minutes
Boil:	65 minutes	SG 1.083	3.5 gallons
	3.3 lb. 0 oz. Light malt extract 3.3 lb. 0 oz. Amber malt extract 1 lb. 0 oz. Brown sugar
	Irish Moss last 15 min 3 tbsp Yeast energizer last 15 min
Hops:	2 oz. Fuggles (5.5% AA, 60 min.) .5 oz. Fuggles (4.75% AA, 15 min.)
Yeast:	Danstar Nottingham, 3pkgs. Made yeast starter the night before. 20 oz of water, 3/4 cup DME, boil for 20 min. Pitch yeast when cool and stir as often as possible for 24 hrs.
Log:	Fermentation (pri)- 70°F 1 week Secondary- 65°F for a week. Cool to 33°F for a week. Keg and keep for a week or two.
Carbonation:	2.0 volumes	Keg: 3.9 psi @ 33°F

Recipe posted 12/06/01.