First Brew: Dithyrambic Roasted Brown Ale
20 Jan
Emptying our carboy.
Our first real attempt at a brew was this recipe straight from The Complete Joy of Homebrewing, which has served as our guide into this world thus far. This is an Intermediate level recipe in the book, but does not call for any actual grain, instead favoring dark liquid malt extract.
Since Chris had been picking up the supplies at our LBS: The Brooklyn Kitchen; he was lucky enough to catch their in-house home brew expert who talked him into modifying the recipe into a partial mash (a step in brewing between using only malt extracts to going all grain, for those new out there). Unfortunately since we started this blog after this beer was already brewed, I can’t recall the exact recipe (we’re bad brewmasters, but we’re trying!). I do know that our grain mix featured black malt and non-malted roasted barley. We used a mix of both liquid and dry malt extracts.