• Favorite
  • Discuss
  • Subscribe
Dogfish Head Indian Brown Ale Clone

Dogfish Head Indian Brown Ale Clone

American Brown Ale • Extract • 5.00 gal


Indian Brown Ale clone from Dogfish Head Brewing in Delaware. Be sure to switch out chocolate malt for coffee malt in recipe.

July 18, 2010  09:12am

0.0/5.0 0 ratings

Ingredients (Extract5.00 gal)

  • 0.99 lbs Pilsner Malt; Weyermann®

    Pilsner Malt; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • 0.68 lbs English Amber Malt

    English Amber Malt

    Roasted malt used in British milds, old ales, brown ales, nut brown ales.

  • 0.68 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • 0.13 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 0.40 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 1.26 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 5.07 lbs Amber Liquid; Alexanders

    Amber Liquid; Alexanders

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 0.77 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 0.37 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 0.7 oz Warrior® - 16.0 AA% pellets; boiled 60 min


    New hop with much potential. Very stable.

  • 1.2 oz Goldings - 5.0 AA% pellets; boiled 10 min


    Mild. Slightly flowery.

  • 1.3 oz Liberty - 4.0 AA% pellets; boiled 1 min


    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • 0.2 oz Goldings - 5.0 AA% pellets; added dry to secondary fermenter


    Mild. Slightly flowery.

  • 0.2 oz Liberty - 4.0 AA% pellets; added dry to secondary fermenter


    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • 1 tsp Irish Moss - Add 1 tsp during last 15 mins of boil (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • White Labs WLP005 British Ale

    White Labs WLP005 British Ale

    This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.


Carmelize sugar at the beginning. Steep grains at 152 degrees F in 4.3 quarts of water for 45 minutes. Add 3.2 quarts hot water to pot. Bring to boil and add DME, corn sugar/syrup, and warrior hops. Boil 45 minutes, then add liquid malt extract. Boil 5 more then add golding, then after 10 additional minutes add liberty hops. Cool and ferment. Also added 6.5 oz or .18kg coffee malt. Beertools has no coffee malt section so i added it as chocolate malt but be sure to sub it out!!!!

Style (BJCP)

Category: 10 - American Ale

Subcategory: C - American Brown Ale

Range for this Style
Original Gravity: 1.067 1.045 - 1.060
Terminal Gravity: 1.016 1.010 - 1.016
Color: 23.6 SRM 18 - 35
Alcohol: 6.8% ABV 4.3% - 6.2%
Bitterness: 56.6 IBU 20 - 40


Post a Comment

Subscribe to this discussion.