October 28 2008 found the home brewery taken out of mothballs with a brown ale. This was the first in probably 15 years and the process wasn't bad at all. I had recently done 2 batches of wine with Bob and Kathy that need to be posted but not any beer in a while.
I got the recipe from Mother Earth News. Followed all directions and OG was 1.050, though temp was around 90 when I took it. Had an odd response from the digital thermometer after leaving the probe in the 1 step sanitizer solution for about a half hour. It was reading temps about 10 degrees off after being spot on all night. Pretty uneventful all in all. No boilovers, and I really liked the muslin boiling bags. Cooled the wort out on the front porch and just got too tired around 10:30 to wait any more so pitched the yeast and sealed it up. Temp read 101 degrees in the wort and 80 for an air temp which was really 70. Corrected OG should be 1.054 according to Brew Calcs. Recipe below, except I only used 1 packet of yeast per Keystone Homebrew Supply suggestion and the centennial hops were pellet form , not whole leaf.
3 ounces 60L (Lovibond) crystal malt
2 ounces chocolate malt
2 ounces biscuit malt
1 ounce 550L black malt
6 pounds Muntons plain light dry malt extract (DME)
1 ounce whole leaf ‘Cascade’ hops
1 ounce whole leaf ‘East Centennial’ hops
2 packets Windsor Ale yeast (or other dried ale yeast)
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