2014 NHC Category 10: American Ale

hand copied from Zymurgy magazine

Big Brown Ale
American Brown Ale
Brian Linder, Tewksbury, MA

For 6.0 US gallons

9.6 lbs US pale 2 row
1.8 lbs 10 L Munich
0.6 lbs 60 L crystal malt
0.6 lbs chocolate malt
0.3 oz whole Cascade @ 60 min
0.3 oz whole Cascade @ 30 min
1.0 oz Willamette pellets @ 15 min
1.0 oz whole Cascade @ 15 min
0.5 oz  Willamette pellets @ 5 min
0.5 oz whole Cascade @ 5 min
0.3 oz Willamette pellets @ 1 min
0.3 oz whole Cascade @ 1 min

Wyeast 1056 yeast
0.25 tsp yeast energize
1 tablet Whirfloc
5.25 oz corn sugar to prime

Original Specific Gravity: 1.062
Final Specific Gravity: 1.014
Boiling Time: 60 minutes
Primary Fermentation: 7 days at 68 F
Secondary Fermentation: 14 days at 65 F

Directions:
Treat brewing water with 3 g calcium chloride and 1 g gypsum.  Mash at 145 F for 30 minutes.  Raise to 158 F and hold for 40 minutes.  Sparge at 170 F