Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

7.4% Brown Ale Strong English Ale with hints of Caramel and Toffee

Heat 4.0 gallons of brewing water to about 167°F (75°C) to target a mash temperature of 154°F (68°C) when grains are added (allow for grain temperature). Add optional water treatments (gypsum and calcium chloride) dissolved in the strike water.

Heat strike water

Add crushed grains (Maris Otter, Munich, Crystal 80L, Brown Malt, Chocolate Malt, Flaked Barley) to the strike water, stirring to avoid dough balls and ensuring an even mash. Hold mash at 154°F (68°C) for 60 minutes.

Perform a mashout by raising temperature to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity.

Sparge with enough water to collect about 6.5–7.0 gallons of wort (roughly 170–175°F / 75–80°C sparge water) until runoff gravity is about the expected pre-boil gravity or until you have target volume.

Bring collected wort to a vigorous boil. Total boil time: 60 minutes.

At 60 minutes remaining (start of boil) add 1.0 oz East Kent Goldings (bittering). This addition provides balanced English bitterness appropriate for a strong brown ale.

At 15 minutes remaining add Irish Moss (or Whirlfloc tablet) as a clarifying agent.

At 10 minutes remaining add 0.5 oz East Kent Goldings for flavor/aroma uplift.

At 0 minutes (flameout) add remaining 0.5 oz East Kent Goldings (or add full 1 oz at 10 min for slightly more aroma). Also add the dark candi sugar in the last 5 minutes or at flameout to ensure it dissolves and caramel/toffee notes carry through. Chill the wort quickly after flameout.

Cool wort rapidly to about 66–68°F (19–20°C) using an immersion chiller or other method. Transfer cooled wort to a sanitized fermenter, leaving behind heavy trub.

Aerate the wort thoroughly by shaking, splashing, or pure oxygen for 60–90 seconds. Pitch the English ale yeast (one pack or rehydrated starter) into the wort.

Ferment at 66–68°F (19–20°C) for primary fermentation for 7–10 days, or until vigorous activity subsides and specific gravity has dropped significantly.

Allow a diacetyl rest for 2–3 days at 68–70°F (20–21°C) if needed to clean up fermentation byproducts. Expect final gravity in the range of 1.018–1.022 for a 7.4% ABV target (OG around 1.076–1.078).

After primary fermentation and FG is stable for 2–3 days, cold-crash the beer to near 40°F (4–5°C) for 24–48 hours to help clarity and drop out yeast/trub.

Prepare priming sugar by dissolving 3.25 oz (approx. 92 g) dextrose in 1 cup of boiling water, cool, then gently mix into the beer in a sanitized bottling bucket to achieve moderate carbonation (approx. 2.2–2.4 volumes CO2).

Bottle into sanitized bottles and cap. Condition at room temperature (65–70°F / 18–21°C) for 2–3 weeks to carbonate, then cold condition for 1–2 weeks before serving.

Serve at 50–55°F (10–13°C) in a pint glass. Expect a brown-amber color with caramel and toffee notes from specialty malts and candi sugar, medium body from the flaked barley, and English hop character from EKG.

Maris Otter Pale Malt

Crystal/Caramel 80L

Munich Malt

Brown Malt

Chocolate Malt (light)

Flaked Barley

Dark Candi Sugar (or Belgian dark candy)

East Kent Goldings (EKG) - bittering

East Kent Goldings (EKG) - flavor/aroma

English ale yeast (Wyeast 1968 or White Labs WLP005 or similar)

Irish Moss (or Whirlfloc tablet)

Water (brewing / treated)

Priming sugar (corn sugar/dextrose) - for bottling

Gypsum (calcium sulfate)

Calcium chloride

FEATURED BOTTLE

Make FEATURED BOTTLE Recipe in just 24h . 7.4% Brown Ale Strong English Ale with hints of Caramel and Toffee

FEATURED BOTTLE

Descriptors

Tasting Notes

Food Pairings

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