Malibu Brown Ale


(provided by Culver City Home Brewing Supply)

An American Brown Ale like Pete’s Wicked®. Medium brown color with a hoppy finish.

Malt Extract:Pale (6 lbs.)
Specialty Malts:British Chocolate Malt (4 oz)
Crystal 80 (8 oz)
Special Roast (4 oz)
Hopping Schedule:
(Variety, amount, boil time)
#1 Perle (0.7 oz; 60 min)
#2 Chinook (0.4 oz; 60 min)
#3 Willamette (0.7 oz; 15 min)
#4 Cascade (0.9 oz; 0 min)
Starting Gravity:1.045
Fermentation Temp:65-75 degrees F
Yeast:Wyeast 1056 American Ale
or White Labs WLP001 California Ale
or White Labs WLP051 Cal. Ale V
or Wyeast 1272 American. Ale II


  1. In a small pot bring 3 or 4 quarts of water to around 150 degrees (bubbles start to form on the bottom.)
  2. Remove from the heat and stir in the specialty grains, cover and steep for 20-30 minutes.
  3. Meanwhile, fill the large brew pot half full with water and apply heat.
  4. When bubbles start to rise from the large pot, turn off the heat and stir in the extract.
  5. After the grains have steeped for 20-30 minutes, pour them through a strainer into the large brew pot.
  6. Add some hot water to the small pot and rinse the grains in the strainer.
  7. Bring what is now called ‘wort’ to a full, roiling boil. Watch for boilovers!
  8. Once the foaming stops, add the contents of the first two hop packages.
  9. Sanitize your fermenter, strainer, airlock & stopper.
  10. Maintain the boil for one hour, adding the Willamette hops when 15 minutes remain in the boil, and adding the Cascade hops at the end of the boil.
  11. When the boil is done, cool the pot in a sink until sides are cool to the touch.
  12. Pour the wort into your sanitized fermenter, add pre-chilled water to bring it up to 5 gallons at about 75 degrees and pitch the yeast.
  13. Ferment in the temperature range recommended above.