Heavy Brown Ale

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Ingredients for 6 1/2 Gallons

Malts

Hops

Yeast

Procedure

Mash-in with 11 Qt of water at 135°F. Target temp 125°F
30 min protein rest
Add 6 Qt boiling water. Target mash temp 152°F
70 minutes Starch Conversion. Decoct 3 qt & heat to boiling to keep temp ~152°F
Mash-out to 170°F
Sparge with about 16 Qt water at 170°F
Skim hot break prior to first hop addition
Ferment at 62-67°F
Prime with 170 grams priming sugar

O.G. 1.051
F.G. 1.020

Brewers' Comments

This brown ale has a considerable amount of residual sweetness, putting it in the southern English brown ale style. For a more authenic beer per the BJCP styleguide, check out Southern English Brown.