The Midnight Snack
By Lucas Stolarczyk
Recipe is part of Recipe Index
BJCP 2021 Style 19C American Brown Ale
It took me 3 attempts to get the malt profile i liked, and then 2 extra attempts to figure out the hops. The current version has been brewed 3 times now and I'm pretty much settled on it now. The name is a reference to the second ever Tom & Jerry episode from 1941 (but it was the 1st time where they were given those names).
Ian Cosier has also successfully brewed this recipe, although his version substituted in dextrin malt for the chit malt listed below, and used Lallemand Verdant yeast.
Awards
Welsh National Homebrew Competition 2019
2nd - Brown Ale & Porter
Scottish National Homebrew Competition 2025
3rd - Amber and Brown Ales
NHC Ireland National Homebrew Competition 2025
1st - Red and Brown (Brewed by Ian Cosier - see notes above)
Statistics
- IBU 24
- ABV 5.2%
- 37 EBC
- OG 1.055
- FG 1.016
- 21 litres
Ingredients
Water
- Aimed profile was Ca 126, Mg 15, Na 50, Cl 81, SO 75, HCO 357
- Mash was 16.6 litres Greenhithe tap water with 4ml lactic acid
- Sparge was 13.16 litres tap water with 4.6ml lactic acid
Malt
- 2.3 kg - Maris Otter 7 EBC (47.4%)
- 600 g - Brown Malt (Crisp) 150 EBC (12.4%)
- 600 g - Caramunich III (Weyermann) 150 EBC (12.4%)
- 600 g - Flaked Malted Oats 4 EBC (12.4%)
- 600 g - Munich II 24 EBC (12.4%)
- 100 g - Chit Malt 2.5 EBC (2.1%)
- 50 g - Pale Chocolate 600 EBC (1%)
Hops
Mash Hops
- Mash - 6 g - Centennial Lupomax - 12.6%
Boil Hops
- 30 min - 6 g - Centennial Lupomax - 12.6%
- 10 min - 6 g - Centennial Lupomax - 12.6%
Hop Stand
- 15 min 80 °C - 45 g - Riwaka - 5.1%
- 15 min 80 °C - 35 g - Centennial Lupomax - 12.6%
- 15 min 80 °C - 15 g - Chinook - 9.6%
- 15 min 80 °C - 10 g - Mosaic - 17.5%
Dry Hops
- 3 days - 40 g - Riwaka - 5.1%
- 3 days - 27 g - Centennial Lupomax - 12.6%
- 3 days - 10 g - Chinook - 9.6%
- 3 days - 10 g - Mosaic - 17.5%
Yeast
- 1 pkg - Wyeast Labs West Yorkshire Ale 1469
- 1.3 litre starter
Process
Mash
- 62 °C - 60 min - Temperature
- 72 °C - 10 min - Temperature
Boil
- Boil – 60 mins
Ferment
- 17 °C - 3 days - Primary
- 20 °C - 10 days - Secondary
- 14 °C - 3 days - Tertiary
- 1 °C - 3 days - Cold Crash
Serving
- Serving – closed transfer from keg to serving keg set at 20PSI