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July 17, 2006

Blackout Brown Ale

by @ 5:39 pm. Filed under Brown Ale

Category Brown: Ale
Recipe Type: All Grain

Fermentables:

7 lbs Klages malt
.25 lbs chocolate malt
.25 lbs black patent malt
.5 lbs 80 L. crystal malt
.75 cup corn sugar (priming)

Hops:

1 oz Willamette hops (3.8% alpha) (boil 60 minutes)
4/5 oz Perle hops (8.5% alpha) (boil 30 minutes)
.5 oz Willamette hops (3.8% alpha) (dry hop)

Other:

.5 tsp Irish moss (boil 15 minutes)

Yeast: Wyeast English ale yeast
Procedure: I use Papazian’s temperature-controlled mash (30 minutes at 122, 90 minutes at 155-
145, sparge at 170). Total boil time was 1 hour. Cool and pitch yeast. After 6 days, rack to
secondary and dry hop. One week later, prime and bottle.

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