How to Brew B’Austin Ale
We unveiled our final Crowd Craft Project brew – B’Austin Ale – at Guy Kawasaki’s Girl + Guy party in Austin, Texas on March 10th. Thanks to everyone who helped create this crowd sourced beer. The final beer is an amber ale with a slightly hazy appearance, medium body and mouth feel. The beer is rounded out with a spicy hop aroma, notes of toffee and a smooth, yet spicy finish.
As this beer was truly created by the people, it should also be for the people so we’re making the recipe available to everyone here.
Samuel Adams B’Austin Ale Homebrew Recipe
Batch Size: 5 gallons
Original Gravity: 1.052 (This is the initial amount of sugar in the wort)
Final Gravity: 1.0137 (This is the amount of sugar left over after fermentation, and is a good indicator of what the body of the brew will be like—B’Austin Ale has a medium body).
Bitterness: 35 IBU (B’Austin Ale has good hop flavor and aroma; between Boston Lager and an IPA)
Alcohol: 5.0% ABV
Boiling Time: 60 minutes
- 10 lbs. Two-row pale malt [if extract brewing, substitute 6.6 lbs. of pale malt extract]
- 1 lbs. Caramel 60 Malt
- 0.5 lb. Dingemans Special B Malt
- .35 oz. Tettnang-Tettnanger hops
- .9 oz. Saaz hops
- .4 oz. Amarillo hops
- 1.3 oz. Galaxy hops
- California Ale yeast
Mash Water – 1.25 quarts of water per pound of grain: (11.5 malt in this recipe x 1.25 = 14.37 quarts or 3.6 gallons of water) at 165ᵒF
Sparge Water – 5.5 gallons of water at 175ᵒF
- Start of Boil (SOB)
Tettnang-Tettnanger hops – 0.25 oz.
Saaz hops – 0.4 oz.
- 45 minutes after SOB
Tettnang-Tettnanger hops – 0.1 oz.
Saaz hops – 0.25 oz.
Amarillo hops – 0.25 oz.
- 60 minutes after SOB
Saaz hops – 0.25 oz.
Amarillo hops – 0.15 oz.
- Dry Hop (after first fermentation)
Galaxy hops– 1.3 oz.
Note: Hops are added at different points during the brewing process to add different aspects to the brew’s flavor. The hops added at the start of the boil are for bitterness (the longer hops are boiled, the more bitter they become). Hops added at the middle of the boil are for flavor, and hops added at the end are for aroma.
Mash grain at 152ᵒF (165ᵒF water added to grain should give you 152ᵒF) until conversion is complete (approximately 45 minutes). Lauter the beer and sparge with 175ᵒF water until pre-boil volume of 6.5 gallons is reached. Boil for 60 minutes adding hops at the schedule listed above. Cool to under 70ᵒF and pitch yeast (any warmer would harm the yeast). Ferment at 68-73ᵒF in a dark place for 7-10 days (following the instructions on the yeast packet). Transfer the beer to a secondary fermenter and dry hop with Galaxy hops. Allow the beer to go through secondary fermentation for 14 days, then bottle or keg your brew and enjoy!
Note: The American Homebrew Association’s directory of local homebrew shops for equipment and supplies can be accessed here.