NORM’S AMERICAN BROWN ALE

Ingredients:

7.500 lb Domestic pale ale malt

2.000 lb Belgian bisquit malt

0.625 lb British medium crystal malt

0.250 lb British chocolate malt

14 HBU Centennial loose hops (bittering)

1 oz Fuggles pellet hops (flavoring)

1 oz Cascades pellet hops (aroma)

1 oz Cascades loose hops (dry hop)

1 vial White Labs WLP-001 yeast in starter

1.5 tsp Gypsum

0.5 tsp Epsom salt

1 tsp Irish moss

34 qt R.O. water

Procedure:

Mash grains in 14 qt 163F water. Rest for 90 min at 151-153F. Recycle wort until clear. Sparge with 17 qt 172F+ water. Add 3 qt water. Boil for 90 min. Add bittering hops for last 60 min of boil. Add Irish moss for last 30 min of boil. Add flavor hops for last 15 min of boil. Add aroma hops at flame-out, cover and steep for 10-15 min. Cool to 70F and rack to fermenter. Oxygenate and pitch yeast. Ferment at 66<T<68F for 7 days. Rack to secondary fermenter, adding dry hops. Condition at 66<T<70F for 8-10 days. Bottle using 4 oz corn sugar.

O.G. 1.057

F.G. 1.011