Old Brown Shoe

INGREDIENTS FOR 5 GALLONS:
• 1/8 lb. Black Patent Malt
• 1/4 lb. Chocolate Malt
• 1/2 lb. Wheat Malt
• 3 lb. Munton & Fison Amber Dry Malt Extract
• 3 lb. Munton & Fison Light Dry Malt Extract
• 1 oz. Cascade Pellets - 6.1% AA
• 2 oz. Willamette Pellets - 4.4 % AA
• 2 oz. Centennial Pellets - 9.1 % AA
• Wyeast #1056 - American Ale

THREE DAYS PRIOR TO COOKING:
• Break open yeast pack

TWO DAYS PRIOR TO COOKING:
• Cook a starter of 1 quart water and 1/2 lb. Lite Dry Malt Extract
• Pitch yeast when cool

BREW DAY:
• Bring 1 1/2 gals. water to 160 degrees in brewpot
• Steep crushed malts for 30 minutes
• Remove grain bag from brewpot
• Boil for 45 minutes making additions as follows:

45 Minutes
• Malt extracts
• 1 oz. Cascade Pellets
• 1 oz. Willamette Pellets

25 Minutes
• 1/2 oz. Willamette Pellets
• 1/2 oz. Centennial Pellets

15 Minutes
• 1 tsp. Irish Moss

5 Minutes
• 1/2 oz. Willamette Pellets
• 1/2 oz. Centennial Pellets

PRIMARY FERMENTATION:
• Chill, strain out Hops and add to cold water in primary fermenter - top to 5 gals.
• Pitch starter when temp drops to 70 F
• Ferment at 65 degrees for 5 days

SECONDARY FERMENTATION:
• Dry hop with 1 oz. Centennial Pellets
• Ferment 2 weeks at 60 F

BOTTLING/KEGGING
• Bottle with 2/3 cup corn sugar
• Age this beer two months for optimum flavor

This recipe has earned 43 points in the first round of the Nationals. If you like Brooklyn Brown, give it a try.

This recipe may be ordered from Brewers Den. Please call us any time if you have questions, would like assistance or would like to place another order.

Enjoy, and keep brewing.

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