Dwarven Brown Ale 
All Grain Recipe
Submitted By: DankBrews (Shared)
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| Brewer: Dungeon Master Brews | |
| Batch Size: 5.25 gal | Style: British Brown Ale (13B) |
| Boil Size: 6.48 gal | Style Guide: BJCP 2015 |
| Color: 20.8 SRM | Equipment: ClawHammer BIAB Kettle |
| Bitterness: 26.7 IBUs | Boil Time: 60 min |
| Est OG: 1.056 (13.9° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Single Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 6.50 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
2 |
| 6.50 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
| 6.50 oz |
Chocolate Malt (450.0 SRM) |
Grain |
4 |
| 6.50 oz |
Special Roast (50.0 SRM) |
Grain |
5 |
| 1.40 oz |
Challenger [4.6%] - Boil 60 min |
Hops |
6 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 0.50 oz |
Fuggles [4.3%] - Boil 15 min |
Hops |
8 |
| 1.0 pkgs |
House (Imperial Yeast #A01) |
Yeast |
9 |
Notes
Start with 7.65gallon of water.
Do 80min mash at 150-152f.
Mash out to 168f will lautering
Then proceed to a 90min boil to get rid of any DMS(Creamed corn flavor).
First hop at 60min followed by second at 15 with finnings.
Aerate extremely well.
Pitch Yeast. Keep Pitching temp as low and as close to 60f as possible when using and ale yeast.
7 days check gravity.
If already reached FG let sit for additional 2-3 days for diacetyl reduction.
If clear after 14 days move directly to kegging. If needed transfer to secondary for additional clarity.
Should sit for 30 days at 40degrees f in secondary for lagering. This Recipe Has Not Been Rated
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