The High Plains Draughters Recipe Database


St. Andrew's Brown
contributed by Jim Steward on 1998-05-24
makes 5 gallons

Ingredients List  

4.5 lbs English 2-row malt
0.5 lbs crystal 60L
0.5 lbs roast barley
0.5 lbs Victory malt
1 lbs unmalted barley
4 lbs Alexander's liquid pale malt extract
0.25 oz Mt. Hood (60 minutes)
0.75 oz Hallertau (60 minutes)
0.5 oz Tettnanger (30 minutes)
0.5 oz Tettnanger (5 minutes)
1 tsp yeast nutrient
2 tsp gypsum
1 tsp Irish moss
Wyeast 1084

Brewing Notes  

Mash grains at 154F degrees for 1 hour. Sparge with 4 gallons 170F degree water. Add extract and water to kettle to reach 6 gallons. Pull 2 quarts of wort and carmelize by boiling for 15 minutes, the return to main boil. Chill, aerate and pitch.

Fermentation Notes  

Ferment in glass at 68F degrees for 8 days. Rack to secondary for 7 days. Prime with 3/4 cup dextrose.

Gravity  

Original gravity: 1.068
Final gravity: 1.02

Competition Record  

Jim Steward, 1st place Mild and Brown Ales, 1998 Bluebonnet Brewoff



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