Capital Brewery: Brown Ale clone
Capital Brewery Brown Ale Capital Brewery, Wisconsin
(5 gallons/19 L, all-grain) OG = 1.048 FG = 1.012 IBU = 20 SRM = 20 ABV = 4.7% This brown ale (now retired) out of Middleton, Wisconsin is clear and dark amber color with a solid, malty backbone. Ingredients 8 lbs. (3.6 kg) Maris Otter pale ale malt 1 lb. (0.45 kg) Crisp Caramalt (15 °L) 10 oz. (0.28 kg) crystal malt (90 °L) 4.5 oz. (0.13 kg) black patent malt 5.4 AAU Fuggles hops (60 mins.) (1.1 oz./31 g of 5% alpha acids) Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast ¾ cups corn sugar (if priming) Step by Step Mash at 154 °F (68 °C). Vorlaf until your runnings are clear, sparge, and then boil the wort for 60 minutes, adding the hops at the time indicated in the ingredients list. After the boil, turn off the heat and chill the wort rapidly to just below fermentation temperature, about 68 °F (20 C). Aerate the wort well and pitch the yeast. Ferment at 70 °F (21 °C). When final gravity is reached, bottle or keg as normal. Extract with Grains Option: Omit the Maris Otter pale ale malt. Add 1.7 lb. (0.77 kg) Muntons light dried malt extract and 3.3 lbs. (1.5 kg) Maris Otter light liquid malt extract (late addition). Steep the crushed grains in a nylon bag at 154 °F (68 °C) in 5 qts. (4.8 L) of water for 30 minutes. At the end of the steep, remove the bag from the steeping pot, place it in a colander, and let drip dry into the brew pot. Rinse the grains with 3.8 qts. (3.6 L) of 170 °F (77 °C) water. Now add enough water to the brew pot to make at least 2.5 gallons (9.5 L). Boil for 60 minutes, adding the hops according to the ingredients list. Add liquid malt extract with 15 minutes left in boil. After the boil, cool the wort and transfer to fermenter. Top up to 5 gallons (19 L), aerate, and pitch the yeast. Follow the remainder of the all-grain recipe.
