English Style Brown Ale
7 lbs. Light or Extra Light Malt Extract4 oz. crushed Crystal (60L) malt (grain)
2 oz. Cascade hop pellets 4 oz. crushed Black Patent malt (grain)
1 packet (11.5 gm) of Safale s-04 dry yeast
•Steep the crushed grains in 1- 2 quarts of water (150˚F) for 20-25 minutes
4 oz. crushed Crystal (60L) malt (grain)
4 oz. crushed Black Patent malt (grain)
•To your brew pot add the following:
The liquid from the steeped grains.
Approximately 1 gallon of water
7 lbs. Light or Extra Light Malt Extract
•Bring all of the above to a boil and then add:
1 oz. Fuggles Hop pellets (bittering hops)
Watch out. Once it begins to boil, it froths quite a bit and a boil over on the stove is likely if you don’t pay attention!
•Boil for 45 minutes and then remove the pot from the stove.
•Add 2 gallons of cold water to an already sterilized primary fermentor that holds 6.5 to 7 gallons.
•Pour in the hot wort from your brew pot and add enough additional cold water bring the total volume up to 5 gallons.
•When the wort temperature is under 80˚ F pitch your Safale s-04 dry yeast
•Ferment in the primary for 1 week to 10 days, or until the fermentation is complete.
•If using a secondary fermentor, siphon from the primary and leave in the secondary for an additional week.
•When fermentation is done, bottle with ¾ cup priming sugar (corn sugar)
Leave bottles at room temperature for at least 2 weeks to allow them to carbonate.