Recipes from the Hudson Valley HomeBrewers, inc
Bronx Bomber Brown Ale (American Brown) 

Source: Jim Taylor  

Makes 5 gallons  

  • 1 3.3lb cans Munton & Fison or John Bull Dark extract 
  • 4lb Amber Dry malt extract 
  • 8oz. Crushed Crystal Malt 
  • 8oz. Pale malt roasted in oven at 350 for 10 minutes (optional) 
  • 2oz. Black Patent Malt 
  • 4oz. Chocolate Malt 
  • 2oz Cascades Hops (6% AAU) boiling 60 minutes 
  • .75oz Cascade Hops flavor (15 minutes) 
  • 1oz Cascade Hops aroma (5 minutes) 
  • 2tsp Gypsum (optional) 
  • 1/2 tsp. Irish Moss (optional) 
  • Ale Yeast (Wyeast 1056 or Dry Ale) 
  • 3/4 cup Corn Sugar or 1 1/4 cup Dry Malt for Bottling 
  • O.G. 1.053 - 1.056 F.G. 1.009 - 1.013  

    Procedure: Soak malt cans in hot water in sink. For a 'nutty' flavor toast the Pale malt in the oven at 350 for 10 minutes. Crush all grains and add to 1.5 gallons of cool water (filter or boil if excessive chlorine or minerals exist). Add gypsum. Bring to 160 degrees and turn off heat for 15 minutes. Strain grain from the liquid. Open and add the malt extract, and Cascade Hops. Boil for 45-60 minutes. During the final 15 minutes add the Cascade flavor hops and the 1/2 tsp. Irish Moss. or the final 5 minutes add the Cascade hops. Add 3 gallons of cold water to your sterilized fermenter and add the wort. Top up to 5 gallons and add yeast when cool. Ferment at 68 degrees or so. Primary 5-7 days. Rack beer off sediment and prime with 2/3 cup of corn sugar and bottle.  

    Mash Version Ingredients: (5 Gallons)  

    Substitute 8.5lbs. Pale Malt for the malt extracts.  

    Procedure: Crack all grains and mash in at 153F degrees and hold for a 90 minutes or until conversion is complete. Raise to 168F for 15 minute mash out. Sparge with with an additional 5 gallons of 170 degree water. Extend boil time to 90 minutes. Follow other directions above.

    Back to Top