Old Reliable Brown Ale

This is the first recipe that I formulated on my own. It's an old favorite of myself and my friends. It was originally an extract recipe, but I've since converted it to the all-grain version below.

Brewer:	Bill Cain, Jr.		Email:	wcain@ccrtc.com
Beer:	Old Reliable Brown Ale		Style:	English Brown
Type:	All grain		Size:	5.00 gallons
Color:	39 HCU (~18 SRM)		Bitterness:	16 IBU
OG:	1.055		FG:	1.008
Alcohol:	6.1% v/v (4.8% w/w)
Water:	Pre-boiled water. Added 1/2 tsp. of salt before the boil. Also added 5 tsp. of yeast nutrient.
Grain:	9.00 lb. British pale 8.00 oz. American crystal 40L 4.00 oz. American chocolate 2.00 oz. British black patent 4.00 oz. Rolled oats
Mash:	71% efficiency
	Standard single stage infusion mash at 150F for 1 hour. Mash out at 170F. Sparge slowly!
Boil:	90 minutes	SG 1.044	6.25 gallons
	4.00 oz. Molasses
	Add the molasses with 20 minutes left in the boil. Add Irish moss with 15 minutes left in the boil.
Hops:	0.50 oz. Fuggles (4.6% AA, 60 min.) 0.50 oz. Kent Goldings (4.5% AA, 30 min.) 0.25 oz. Kent Goldings (aroma)
Yeast:	Any British ale yeast works well. White Labs English Ale and Munton and Fison's dried yeast work quite well.
Log:	1 week in primary. 2 weeks in secondary with .50 oz. of E.Kent Goldings for dry hop and then bottle. Age in refrigerator for 3 weeks and its ready to drink. Consider the molasses optional if you don't care for its taste.
Carbonation:	2.0 volumes	Corn Sugar: 2.94 oz. for 5.00 gallons @ 65°F
Tasting:	Nice beer. Smooth with a touch of hop bitterness and a taste of molasses right at the end. It also stores very well. I sampled a bottle that was almost 9 months old a few weeks ago and it had improved in taste quite considerably.

Recipe posted 01/03/01.