Bonanza Brown Ale

Source: Michael Willis
Recipe added: 11/11/97
Email: willism@gte.netAfter trying some of the recipes in "Brew Your Own Real Ale At Home" by Graham Wheeler and Roger Protz (CAMRA Books), I decided to apply what I'd learned and design my own recipe.  I chose to use a slightly higher mash temperature for increased body.  The result was an ale that is a beautiful, bright deep ruby color with excellent aroma and head retention.  Served at between 50 and 60 degrees it's a mountain of complex malt and hops flavors.  It seems to age well though it doesn't seem to last long enough for that to become a factor.  Enjoy!