Copper Ale

I first made this ale back when I was a green brewer; however, when I tasted it, it made me feel like I had this "brewing thing" licked.  It was roasty, but not in a brown sort of way.  It was hoppy, but not in an ipa sort of way.  I was malty, but not too sweet.  I was a down the road, middle lane, complex sort of beer.  I could have brewed 50 gallons, and I'd love every taste.  So with all that in mind, I had to make it again.

I ran across the recipe on accident.  I got Midwest's "Bourbon Barrel Ale" recipe from my aunt and uncle for Christmas in 2006.  I but the oak cubes in some bourbon, but I couldn't wait for the beer to mature on them so I never added the cubes.  Instead I just racked the beer to a keg, carbonated, and enjoyed.  I have since modified the recipe and I think it's a little better.

13 lbs. 2-Row
1 lb. Biscuit malt
8 oz Brown malt
8 oz Crystal 60L
8 oz Wheat
4 oz Belgian Aromatic
2 oz Chocolate malt

1 oz Liberty 60 minutes
2 oz Williamette 30 minutes
1oz Fuggles 15 minutes
1oz Williamette 15 mintues

1968 London Ale Yeast