Bucksnort Brown Ale - Extract

Bucksnort Brown Ale – Extract
American Brown Ale

Recipe for 5.25 gallons (19.8 L)

7.25 lb pale malt extract syrup (3.29 kg)

8 oz 90˚ L crystal malt (227 g)

8 oz 60˚ L crystal malt (227 g)

6.5 oz chocolate malt (184 g)

1 oz black patent malt (28 g)

1 oz Willamette whole hops, 5.7% a.a. (21 g) (80 min)

0.75 oz Willamette whole hops, 5.7% a.a. (21g) (30 min)

1.25 oz Mt Hood whole hops, 6.1% a.a. (35 g) (15 min)

0.75 oz Willamette whole hops, 5.7% a.a. (21 g) (5 min)

1 tablet Whirlfloc or 0.75 tsp (3 g) Irish moss (15 min)

2 pkgs Wyeast No. 1056 American ale yeast, Safeale US-05, or White Labs WLP001

Brewers Specifics

Steep grains in 2.5 gallons (11.4 L) of water at 160-170 °F (71-77 °C) for 30 minutes. While removing grains, rinse with 0.5 gallon of hot water, then add extract, dissolving completely. Bring to a boil. Add hops at specified intervals from end of boil. Chill wort, remove hops and transfer to sanitized fermenter.  Add 2-3 gallons (7.6-11.4 L) of pre-boiled and chilled water for a total volume of 5.25 gallons (19.8 L).  Pitch the yeast when wort reaches 65-67 °F (18-19 °C). Secure air lock or blow-off tube. Ferment at 66-68 ⁰F (20-21 ⁰C). Keg at 2.4 volumes of CO₂ or bottle carbonate with 3.7 oz (105 g) corn sugar.

Boil Time: 80 min

Original Gravity: 1.058
Final Gravity: 1.014

SRM: 22
IBU: 38

Brewhouse Efficiency: 75%