Thinking about brewing this yummy-sounding brown ale this fall…
Oak Leaf Brown Ale
- 6 2/3 pounds light malt extract
- 1 pound crystal malt (80L or higher)
- 1/2 pound chocolate malt
- 1 pound dark brown sugar
- 1 ounce Kent Goldings hops (bittering)
- 1/2 ounce Perle hops (flavoring)
- 1 package British ale yeast
- 3/4 cup corn sugar (priming)
Place crystal malt and chocolate malt in water and steep at 155 degrees for 30 minutes. Remove spent grains and bring water to a boil. Add malt extract, brown sugar, and Kent Goldings hops. Boil for 1 hour, adding the Perle hops after 30 minutes. Cool the wort and pitch the yeast. Ferment for 7 to 10 days. Bottle, using corn sugar. Age in bottle for 7 days.
Original Gravity: 1.044
Looks pretty easy. The recipe is from “The Homebrewer’s Recipe Guide” by Higgins, Kilgore and Hertlein.
At the same time, we’re going to brew a second batch of the holiday ale we brewed in 2007, which turned out really good.
The big question is, when are we going to find a free day to brew 2 batches of beer? Hoping to do it in early October, when the basement should be getting to a good temperature for ale fermentation. Stay tuned!