Brown Ale Beer Recipe

Category Brown Ale
Recipe Type Extract
. 
Fermentables
 .25 lbs choc. malt
.5 lb. De Wolf-Cosyns special B malt
6 lb. amber syrup (I used Briess)
2 lb. dark syrup
 
Hops
 1 oz. Northern Brewer hops (boiling)
.5 oz. fuggle hops (finishing)
 
Other
 .5 lb. Briess special roast
.75 cup corn sugar to prime
 
Yeast European Ale yeast 
Procedure In case your homebrew store doesn't have the secific brands of grains I listed here--the "special roast" is toasted barley, about 50 Lovibond, and the "special B" is a very dark crystal malt--221 Lovibond. If it's not available, substitute in the darkest crystal malt you can find.
You asked for specific directions, so here goes:

1) heat about 2 gal of water in your brewpot. Steep the choc malt, special B, and special roast while the water heats up. Putting the grains in a msulin steeping bag helps make removing the grains a lot easier.

2) When the water begins boiling, remove the grains, and add the amber syrup, dark syrup, and Northern Brewer hops.

3) After 50 min, throw in the fuggle hops, and boil for 10 more minutes.

4) Cool down your wort, and add to your carboy with 3 gal water. When it's all reahced 78F, pitch your yeast.
 

Brown Ale

Category Brown Ale
Recipe Type Extract
. 
Fermentables
 1 can Munton's Plain Amber Malt Extract 3.3 lbs
2 lbs. Munton's Plain Light Dry Malt Extract
1 lb. Crushed Grain Mix (1/2 50 L Crystal & 1/2 Chocolate)
3/4 cup 3/4 cup Corn Sugar (priming)
 
Hops
 2 oz. Willamette Whole Flower Hops 4.9%
 
Other
 1 teaspoon irish moss 1/2 way thru boil
 
Yeast WYeast #1028 London Ale or RTP English Ale Yeast 
Procedure Steep grain until boiling, remove - add extracts - bring to boil, drop in hops for entire 45 min. boil ( irish moss 25 min. into boil) 2 weeks fermentation. 2 weeks bottled. All at room temp.

Brown Ale #3  

Category Brown Ale
Recipe Type Extract
.
 
Fermentables
 .5 lb. #60 Crystal malt grains
.25 lb. Chocolate malt grains
.25 lb. Black patent malt grains
 
Hops
 2 oz. Fuggles (4.5%) boiling
.5 oz. Willamette (5.3%) finishing
 
Other
 7 lbs. Alexander's Dark LME
2 tsp. Gypsum
2 tsp. Ground cinnamon
 
Yeast 1 pkg. Brewer's choice (Wyeast) #1095 British ale yeast 
Procedure Cinnamon and finishing hops went in during last 10 minutes of boil.
Sorry didn't do SG or FG. But, experience tells me it is about 4.5%. Another pound or two of the LME would probably raise the alcohol level to about 5.5% or so.
 

Brown and Blue Ale  

Category Fruit Beers
Recipe Type All Grain

Fermentables
 6--1/2 lbs pale malt
.5 lbs wheat malt
.75 lbs crystal malt (80L)
4 oz black patent malt (uncracked)
2 oz roasted barley (uncracked)
5 lbs fresh blueberries
 
Hops
 1 oz Goldings (4.9% alpha)
.5 oz Fuggles (4.5% alpha)
 
Yeast Wyeast #1084 (Irish ale) 
Procedure Mash in 2 gallons at 130F, protein rest 30 minutes at 125F, add 1.25 gallons, mash 30 min at 150F, raise temp to 158F until converted (15 minutes), mash out 10 minutes at 170F. Sparge with 4 gallons to yield 5- -1/2 gallons at 1.046. Add Fuggles and 3/4 ounce of Goldings after 20 minutes of boil, boil 60 minutes, add last 1/4 ounce of Goldings and boil 15 minutes more. Rinse blueberries in a dilute sulfite solution (after weeding out the fuzzy ones), puree, and add to primary along with yeast.

Brown Rye Ale  

Category Brown Ale
Recipe Type All Grain

Fermentables
 5 lbs Mild Ale Malt (Munton and Fison)
1.5 lbs Rye Flakes (in the bulk section of your health food store)
8 oz Cara-Munich (DeWolf-Cosyns)
3 oz Roasted Barley (DeWolf-Cosyns)
1 lb of Sucanat (evaporated cane juice, ie. natural brown sugar)
 
Hops
 2.0 oz 8.0 AAU Fuggles (60 min)
1.5 oz 5.2 AAU Spalt (10 min)
 
Yeast ale yeast 
Procedure Mash at about 142 F for 90 minutes. Sparge as usual. Boil wort 60 minutes with sucanat, hop as indicated above. Chill as usual. The original gravity comes to 1.048 (for 5 gallons). Pitch any of the plethora of British and German ale yeasts marketed by Wyeast. (I generally use London Ale.)