Banjo Brown Ale Recipe

ALL-GRAIN

With millet, buckwheat, and oats as the grains, this flavorful and complex brown ale can stand on its own next to traditional barley-based beers. The recipe is for 10 gallons, but halving the recipe would also make a great beer.

Batch Size: 10 gallons (40 liters)

OG: 1.057

FG: 1.014

IBUS: 24

ABV: 5.6%

MALT/GRAIN BILL

23 lb (10.5 kg) Grouse Millet Malt

2.2 lb (1 kg) Grouse Buckwheat Malt

2 lb (900 g) Grouse Light Crystal Malted Millet

2 lb (900 g) Grouse Medium Roast Millet

1.25 lb (600 g) Grouse Dark Roast Millet

10 oz (300 g) Gluten-free rolled oats

HOPS SCHEDULE

0.80 oz (23 g) Target at 60 minutes.

1.5 oz (42 g) Goldings, B.C. at 20 minutes.

0.75 oz (21 g) Cascade at 5 minutes.

DIRECTIONS

Mash Schedule

Protein rest: 10 minutes at 104°F (40°C).

Beta amylase rest: Heat to 122°F (50°C) over 10 minutes, then hold for 20 minutes.

Alpha amylase rest: Heat to 140°F (60°C) over 10 minutes, then hold for 10 minutes.

Final conversion rest: Heat to 163°F (73°C) and hold for 10 minutes.

Sparge at 172°F (78°C).

Adjust mash with lactic acid to achieve a ph of 5.3. Boil for 60 minutes following the hops schedule.

YEAST

3 sachets (30 g) American Ale (Fermentis)

Recipe courtesy of Twila Henley, Grouse Malting and Roasting Company (grouseco.com).