I'm going to brew an American-style Brown Ale, sometime this weekend. I want to have a different offering for a "session beer" available in my beer fridge.
Here's the basic recipe that I came up with:
Bad Ben's Brown Ale
Type: All grain
Size: 11 gallons
Color: 51 HCU (~22 SRM)
Bitterness: 50 IBU
Alcohol: Approx 5% by volume
10 lb. American 2-row pale malt
7 lb Maris Otter British pale malt
1.5 lb. Belgian CaraMunich
13 oz. Belgian chocolate malt
6 oz. Flaked barley
1 lb. White Wheat Malt
Single-infusion @ 152°F for 60 minutes.
Recirculate through mash bed for 20 additional minutes.
Mash-out at 170°F
Sparge with 170°F water.
Irish moss last 15 minutes.
2 oz. Centennial (10.5% AA, 60 min.)
1 oz. Mt. Hood (4.5% AA, 30 min.)
1 oz. Cascade (6% AA, 15 min.)
1 oz. Mt. Hood (4.5% AA, 15 min.)
1 oz. Cascade (dry hop in secondary)
1 oz. Mt. Hood (dry hop in secondary)
Yeast: Wyeast 1056, large starter.
Ferment at room temp for 5-9 days in primary.
Secondary fermentation for 7-10 days.
Tertiary conditioning for 4-7 days.
Carbonation: Force-carbonate and serve from cornelius kegs.