Cherokee Nation (American Indian Brown Ale)

5 gallons/19 L, all-grain; OG = 1.070  FG = 1.014 IBU = 66  SRM = 37  ABV = 7.4%

Ingredients:

• 9 lb. 10 oz. (4.4 kg) Maris Otter malt
• 7.0 oz. (0.20 kg) Munich malt
• 7.0 oz. (0.20 kg) wheat malt
• 14 oz. (0.40 kg) CaraVienne malt
• 14 oz. (0.40 kg) crystal malt (40 °L)
• 7.0 oz. (0.20 kg) chocolate malt
• 3.5 oz. (0.10 kg) Special B malt
• 14 oz. (0.40 kg) Turbinado sugar
• 10.5 AAU Centennial hops (FWH) (1.0 oz./28 g of 10.5% alpha acids)
• 32 AAU Tomahawk hops (20 mins) (2.0 oz./57 g of 16% alpha acids)
• 2 oz. (57 g) Cascade hops (0 mins)
• 2 oz. (57 g) Centennial hops (dry hop)
• Wyeast 1272 (American Ale II) yeast

Step by Step:

Mash base grains at 152 °F (67 °C). Add crystal malts and dark grains during recirculation and sparging. Run off 8 gallons (30 L). Add sugar to the boil. Use a 90-minute boil, hopping according to schedule. (Note: FWH means first wort hops, hops added to kettle prior to boiling, while you are collecting wort.) You’ll probably lose some volume to the hops soaking them up. Ferment at 68 °F (20 °C).

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Cherokee Nation

5 gallons/19 L, extract with grains; OG = 1.070  FG = 1.014 IBU = 66  SRM = 33  ABV = 7.4%

Ingredients:

• 5.75 lbs. (2.6 kg) light dried malt extract
• 14 oz. (0.40 kg) CaraVienne malt
• 14 oz. (0.40 kg) crystal malt (40 °L)
• 7.0 oz. (0.20 kg) chocolate malt
• 3.5 oz. (0.10 kg) Special B malt
• 14 oz. (0.40 kg) Turbinado sugar
• 10.5 AAU Centennial hops (20 mins) (1.0 oz./28 g of 10.5% alpha acids)
• 32 AAU Tomahawk hops (20 mins) (2.0 oz./57 g of 16% alpha acids)
• 2 oz. (57 g) Cascade hops (0 mins)
• 2 oz. (57 g) Centennial hops (dry hop)
• Wyeast 1272 (American Ale II) yeast

Step by Step:

Steep grains in 3 qts. (~3 L) of water at 152 °F (67 °C) for 30 minutes. While grains are steeping, begin heating 5.0 gallons (19 L) of water in your brewpot to a boil. (Note: you need to peform a full-wort boil to get the proper hop utilization in this hoppy beer.) Combine “grain tea” and boiling water, then stir in dried malt extract (DME). (Shut heat off and stir DME in carefully to avoid excessive foaming.) Top kettle up to 6.5 gallons (25 L) and boil for 90 minutes, adding hops at times indicated. Add sugar to the boil. You’ll probably lose some volume to the hops soaking them up. Ferment at 68 °F (20 °C).