PAHL BELGIAN WHITE ALE

BROWN ALE - "Tiberius Brown"

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Classification: Brown Ale

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Ingredients:

1 4 lb. can, Coopers Dark Ale (Hopped)

1 4 lb. can, Alexander’s Pale Malt DME (Unhopped)

½ lb., Crystal Malt

1 lb., Chocolate Malt

½ lb., Cara-Pils Dextrin Malt

1½ ounces, Fuggles Hops (boiling) 60min

1 ounce, Fuggles Hops (finishing) 5min

1 pkg., Brewing Salts

2 tsp., Irish Moss

1 package, Yeast from Cooper’s Can

1 package, Wyeast #1968 Special London

¾ cup, Brewing Sugar

50 caps, Oxygen Caps if available

Procedure:

Crack Crystal, Chocolate and dextrin malt and place in a muslin boiling bag. Add to wort pot filled with 4-5 gallons water. (Making sure to leave the muslin bag with enough room for expansion to allow for adequate mashing)

Bring wort to a 170^° and remove muslin bag and sparge with wort a couple of times to rinse sugars through (mashing with the tea method).

Uncover and remove from heat. Stir in malt extract and dissolve thoroughly by stirring with a long handled spoon (make sure you have removed the wort pot from the burner when doing this to avoid scorching and caramelizing).

Add the brewing salts and the boiling hops to the wort and bring the wort to a boil. Continue to boil the

Add the boiling hops to the wort and bring the wort to a boil. Continue to boil the wort for approximately 60 minutes.

After 30 minutes into the boil, add the Irish Moss

After 55 minutes, add the finishing hops.

Cool the wort with whatever means possible, a wort chiller is preferred but you can submerge the pot in iced water in a large sink and let cool (keeping the pot covered at all times). Cool to approximately 70-80°f.

Pitch yeast and aerate(oxygenate) the wort by pouring it into the fermentor and stirring the yeast into it.

Cover and Ferment!

Notes:

Specifics:

* O.G.: 1.054 Actual: O.G.:

* F.G.: 1.010 - 1.012 F.G.: