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).

Awards

Welsh National Homebrew Competition 2019

2nd - Brown Ale & Porter

Scottish National Homebrew Competition 2025

3rd - Amber and Brown Ales

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