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#6:  Earthquake Brown Ale (Brown Ale)
Chris Swingley Michael Marchetti 
23-Feb-1991

Recipe (for 5 gallons final volume)
5.0 pounds Light Dry Malt Extract
1.0 pounds Crystal Malt, 20L
1.0 pounds Crystal Malt, 40L
2.0 ounces Chocolate Malt
2.0 ounces Roasted Barley
2.0 ounces Black Patent Malt

4.0 ounces Dextrine powder

1.0 ounces   Hallertauer pellet hops, % AA (60 minutes)
0.5 ounces   Cascade pellet hops, % AA (30 minutes)
0.5 ounces   Hallertauer pellet hops, % AA (1 minutes)


  • Wyeast #1098 (British Ale Yeast), pitched at 70°F

Water
  • Davis City water
  • 1.0 gallons  water treated with:
    • 0.125 teaspoons Chalk dust.
    •  Boiled, cooled.

Mash

Sparge

Boil
  • Boiled 1.0 gallons for 60 minutes to yield 1.0 gallons wort

Fermentation
  • Primary: plastic, 3 days, 80°F, Added cold water to fill fermenter
  • Secondary: glass, 11 days, 80°F

Packaging
  • Bottled with 0.75 cups dextrose

Properties
Starting Gravity: 1.050 Final Gravity: 1.010
Original Extract: 12.4°plato Apparent Extract: 2.56°plato
Real Extract: 4.42°plato
Alcohol: 5.2% by volume (4.1% by weight)
Apparent Attenuation: 79.3% Mash Efficiency:
Bitterness: 35 IBU Color: 20 SRM
BU:SG: 0.70 BV: 1.62

Tasting Notes
  • Opened first bottle (15 Mar). Weak fizz, average head, excellent taste.

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