Reiff Brothers Brown -- An American Brown Recipe and Process All Grain 5 gallons into keg Parameters OG: 1.054 FG: 1.014 ABV: 5.5% IBUs: 60 (Tinseth) SRM: 19 Grain Bill (exact amounts should be based on system efficiency) 86% Rahr 2-row (2 L) 5% Crystal (75 L) [I prefer Patagonia, but any brand will do] 3% Victory (25 L) [or Crisp Amber (27 L)] 3% Briess Extra Special (130 L) [or Patagonia Especial (140 L)] 3% Carafa III Special (130 L) Hops Magnum 10% AA, 1.5 oz, 60 min Cascade 7% AA, 1.0 oz, 15 min Willamette 6.6% AA, 1.5 oz, 15 min Cascade 7% AA, 1.0 oz, 0 min Willamette 6.6% AA, 1.5 oz, 0 min Yeast Yeast 2112 (California Lager) Pitch rate: 1.3 mil/mL/deg P (calculated) Water 9.5 gallons RO total, treated as indicated Mash: 5.0 gallons RO treated with 4 gm CaCl2. Predicted mash pH is 5.43 (using MpH Calculator) Sparge: 4.5 gallons RO treated with 5.0 gm CaCl2 and 5.0 gm MgSO4 Process Single infusion mash, 150 F, 60 min Mashout at 168 F Continuous sparge for 45 min Boil 60 min total ~6.5 gallons post boil ~5.8 gallons into fermenter (I use whole hops, so there is a lot of wort left in the kettle) Cool wort to 60 F Aerate the wort (I do this by rocking the fermenter for 5 minutes) Start fermentation at 60 F for three days, then linearly raise temperature 72 to 75 F over several days. Hold temperature for 7 days. Cold crash to 40 to 45 F for 7 days, then keg. Briefly lager to smooth out flavor, although it should be fine to drink after it is carbonated. Notes Yes, I know this uses a lager yeast. I still think of this beer as an ale, though. You shouldn't necessarily change your standard process (batch vs continuous sparge, e.g.) to the one outlined here. This just happens to be my process. You may need to fiddle with the 60 minute hop addition in order to hit the target IBUs. If you have a fermentation schedule you like, go for it, but 60 F through the main part of fermentation is highly recommended. Cheers!