HomeBrew Batch #29 – Mustard Brown Ale

Today I brewed a mustard brown ale, working from Brooklyn Brewshop’s recipe.    I uploaded my quantities to Brewtoad (they bought Hopville):

2.5 gallon batch:

mash 60 minutes at 152 degrees:

4.5lbs Maris Otter

0.5 lbs Biscuit malt

0.5 lbs rye malt

0.4 lbs Caramel/crystal 60

0.2 lbs chocolate malt

sparge with roughly 3 gallons of 170 degree water.  bring to boil, then add:

1/8th oz Chinook

after 30 minutes, add another 1/8th ounce of Chinook

after another 15 minutes (45 minutes total) add 1/2 oz Fuggle and 1 tablespoon of crushed peppercorns

after another 5 minutes (50 minutes total) add 6 tablespoons of mustard seed

after another 5 minutes (55 minutes total) add another 1/2 oz Fuggle.

after another 5 minutes (60 total) remove from heat, chill to 70 degrees, and pitch yeast:

Safale T-58


My original gravity came out at 1.046.  I’ll give it three weeks to ferment (basement is roughly 60 degrees right now) before bottling.



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