You may add any of your own recipes to the list by clicking on the New button. If you click on the Print button a new browser window will open with a copy of the reciepe especially formated to print.

Brown Ale
Burn in Hell Jim Koch American Brown Ale From Steve LaBrie
Extracts and Grains
	4 lbs Domestic 2-row Malt 2.5 lbs English Pale Ale Malt 2 lbs Gambrinus Munich 100 1.5 lbs Gambrinus Honey Malt 4 oz DWC Caramel Pils 2 oz DWC Special B 2 oz DWC Aromatic 10 oz Baird Caristan (50°L) 2 oz Briess Special Roast 4 oz Torrified Wheat 4 oz Flaked Barkey
Hopping Schedule
	0.5 oz Cascade First Wort Hopped 0.5 oz Columbus (15%) @ 60 min 0.2 oz Chinook (10.7%) @ 20 min 0.2 oz Columbus (15%) @ 20 min 0.2 oz Columbus (15%) @ 10 min 0.3 oz Cascade (4.4%) @ 10 min 0.2 oz Columbus (15%) @ 0 min 0.3 oz Cascade (4.4%) @ 0 min
Yeast and Additives
	Wyeast 1272 American Ale II
Brewing Specifics
	Mash all grains at 158°F For extract version, replace 2-row, Pale, Munich, Honey Malt, Flaked Barley and Torrified Wheat with 6.6lbs amber malt syrup.
Brown Derby Ale From Fred Waltman
Extracts and Grains
	4 lbs English Pale Ale Malt 2 lbs Hugh Baird Brown Malt 3 lbs Gambrinus Honey Malt 12 oz Light Caristan (17°L) 4 oz Briess Special Roast 8 oz Flaked Barley
Hopping Schedule
	0.3 oz UK Northdown (8.7%) @ 60 min 0.3 oz UK Challanger (7.5%) @ 60 min 0.3 oz UK Kent Goldings (5.3%) @ 15 min 0.2 oz UK Bramling Cross (5.4%) @ 15 min
Yeast and Additives
	Wyeast 1028 London Ale
Brewing Specifics
	Mash all grains at 150°F. Starting Gravity 1.055 For extract version, replace all but Caristan and Special Roast with 6.6lb dark malt syrup.

---