• 3 lbs light DME (Munton & Fisons)
• 2 lbs dark DME
• 1 lb British Crystal Malt (55L)
• 1 lb British Brown Malt
• 1/4 lb British Chocolate Malt
• 2 oz Fuggles (5.3% AA) - 60 minutes
• 1/2 Goldings (6.6% AA) - 45 minutes
• 1/2 Goldings (6.6% AA) - 15 minutes
• Wyeast #1084 vial - Irish Ale Yeast

Preparation
In a large pot, heat 1/2 gallon of water to 168 degrees F. Add cracked grains and stir well. Let the water cool slowly to about 150 degrees F and maintain for 20 minutes. Pour liquid from mini-mash into brewpot and sparge grains with 170 degree F water. Add 1 1/2 gallons water to brewpot along with the malt extract. Bring to a boil. Upon boil, add hops according to time schedule above. Sparge into the fermenter and top off to 5 gallons. Pitch yeast when temperature drops below 80 degrees F. Ferment for 7 days. Transfer to secondary fermenter and wait another 7 days or more. Enjoy!

Specifics

Style	Brown Ale
Recipe Type	Partial Mash
Batch Size	5 gallons
Original Gravity	1.046
Final Gravity	1.008
Boiling Time	60 minutes
Primary Fermentation	Glass, 7 days
Secondary Fermentation	Glass, 7 days
Other Specifics	IBUs: 52.9

Comments
This was a brown ale with a nice nutty flavor. This was a slightly above average brown. I might try a different recipe next time, but for a first brown it was rather tasty.