Four Toes Brown Ale

A very malty deep brown ale with oak overtones. The Britsh Brown malt
makes this ale taste very brown and rich and the oak adds just a hint
of of old world taste.

Brewer:	The Newt King		Email:	-
Beer:	Four Toes Brown Ale		Style:	American Brown
Type:	All grain		Size:	12 gallons
Color:	48 HCU (~21 SRM)		Bitterness:	42 IBU
OG:	1.061		FG:	1.016
Alcohol:	5.8% v/v (4.6% w/w)
Grain:	12 lb. British pale 5 lb. German Munich 2 lb. American victory 2 lb. Belgian aromatic 1 lb. Belgian CaraMunich 4 oz. Belgian coffee kiln 1 lb. Flaked barley 4 lb. British brown
Mash:	75% efficiency
	Mash in with 7 gal to reach 152° for 20 min. Remove 2 gal and bring to a boil for 10 min. Add the 2 gal back raising mash temp to 157° for 20 min. Sparge with 180° water to collect 14 gal sweet wort.
Boil:	90 minutes	SG 1.053	14 gallons
	Irish moss last 30 min.
Hops:	3 oz. Hallertauer Traditional (5.2% AA, 90 min.) 2 oz. Hallertauer Traditional (5.2% AA, 30 min.) 2 oz. Hallertauer Traditional (5.2% AA, 15 min.) 2 oz. Saaz (aroma)
Yeast:	White Labs WPL005 Britsh ale yeast from an amber ale yeast cake.
Log:	Dry hop secondary with 1 oz Sazz and 1 oz American white oak chips for 2 weeks. Rack to triatary for 1 week then bottle and keg.

Recipe posted 06/02/98.