Brown Ale

[Fast_Eddy]

BJCP Style Guidelines

11a: Mild
11b: Southern English Brown
11c: Northern English Brown Ale

http://www.bjcp.org/styles04/Category11.html

10c: American Brown Ale

http://www.bjcp.org/styles04/Category10.html#style10C

[Sunriver]

You want one?

Frodo Baggins Brown

5 Lbs x-light liquid extract
4 cups Brown sugar
.5 Lbs 60l Crystal
.5 Lbs 40L Crystal
6 oz Chocolate Malt
1 Chocolate bar broken into chunks in the bottom of the primary fermenter

1.75 Kent Goldings for 80 Min
.60 Fuggles for 5 Min
Irish moss 10 min

English ale yeast

I have had great results on this beer. It is a big favorite around work (I bring friends growlers sometimes)

[barleypopmaker]

Farmhouse 1870 (American Brown)

3.5lbs John Bull Dark LME
4 lbs Muntons Dark DME
1/2lb Carmel Malt (20L)
1/2lb Chocolate Malt
1oz cluster hops (bittering)
1oz Saaz
1oz Saaz
1tsp Irish Moss
2oz Cacao Nibs ( Click here if you don't know what Cacao Nibs are: http://www.naturalzing.com/catalog/product_info.php?products_id=307 or here http://www.scharffenberger.com/product_info.php?products_id=48 )
Wyeast American Ale Yeast 1056(Smack Pack)

Steep grains at 160 for min. then bring to boil. remove heat and add LME and DME and cluster hops. 30 min into the boil add 1 oz of Saaz, and add the last oz. 50 min in boil. when boil is done, remove from heat and cool to 170 and add cacao nibs. cool wort to about 85 degrees and siphon wort into primary leaving behind trub and the nibs. ferment for 5 days then rack to secondary, ferment additional 7 days. Bottle and condition with carbonation drops. or 3/4 cup corn sugar. best if aged 2 months or more.

I think the cacao nibs are better alternative to using chocolate bars because it is chocolate in it's purest form, and has no added sugars or any other ingredients, and they readily give out their chocolate flavors. For mor chocolate flavor allow them to go into your primary.

OG=1.060
FG=1.014
IBU=34
SRM=about 30

*Edit: I thought I would add a little about the beer. Great chocolate flavor, and well balanced malt and hops. Head is dark carmel color and creamy, lasts a long time. Roasty malt flavor. The best beer I have done. Age at least 8 weeks.

[msk]

nut brown

10 # 2 row
1 # Victory
4 oz chocolate
2 oz black patent

1 oz fuggles 60 minutes
1 oz fuggles 10 minutes

Safbrew 33 dry yeast

1.042 OG
1.008 FG

For the first two weeks, it was pretty acidic flavored, but it has quickly mellowed out a lot after that. It might be better with double the chocolate and without the patent. It has similarity to the Sam Smith I sampled a few weeks ago, but it is sweeter and is missing the fancy flavor that makes SS stand out in my mind

[noby]

Dark Mild

2.75Kg Pale malt
200g Crystal
150g Chocolate
100g Roasted Barley
100g Flaked Barley
20g Goldings 60min
20g Fuggles 60min

Mashed at 67degC (152) for an hour.

OG 1.038
FG 1.008
22SRM, 23IBU

[Sven6]

Biscuit Brown

10gal.

Grain
12 lb Maris Otter
6 lb Biscuit Malt
.5 lb Chocolate Malt

Mash 1hr @ 158*
Sparge @ 170*

Hops
2 oz Fuggles - FWH
1 oz Fuggles @ 30 min
1 oz Fuggles @ 10 min

2 Whirlfloc Tabs @ 10 min
Your favorite English Ale Yeast

Fermentation
Primary 2 weeks @ 60*
Racked directly to keg and conditioned 3 weeks @ 45*

Big Biscuit flavor... go figure. :rolleyes:

[markaberrant]

Sven6, are you saying you have actually brewed this Biscuit Brown recipe? That is a crapload of biscuit!

[Sven6]

Heh heh... yeah.

When I was getting my grain at the HBS, the owner says, "I saw on your recipe, you wanted 6lbs of Biscuit, but I figured you meant 6oz instead."
I was like, "No, I meant 6 pounds." He shrugged and went off to crush the rest of my grain.

Like I said, its got Big Biscuit flavor. If I was going to change anything, Id probably add another oz of aroma hops.

[cavers]

Here's my as-yet-unnamed brown ale recipe. I'm not sure yet how to distribute the hops between boil and flameout - any suggestions? The Willamette is pretty low-alpha, so I'm thinking that I'd probably do best to allocate 1.5 oz for the boil and save the rest for an aroma addition.

8 lbs ESB malt
.5 lbs biscuit malt
.25 lbs chocolate malt
2.25 oz Willamette (4.2%)

Predicted OG: 1.045

[gestyr]

I have been thinking about making a brown next. Been playing with different recipes and am pretty close to making a decision.

Here is what I am leaning towards for an American Brown:

8 lbs Pale Malt (2 Row)
2 lbs Corn, Flaked
8.0 oz Caramel/Crystal Malt - 80L
4.0 oz Caramel/Crystal Malt - 10L
4.0 oz Chocolate Malt
1.6 oz Black (Patent) Malt
1.6 oz Roasted Barley
14.00 gm Nugget [13.00 %] (90 min)
14.00 gm Cascade [5.50 %] (20 min)
14.00 gm Nugget [13.00 %] (5 min)
28.30 gm Cascade [5.50 %] (0 min)
1 Pkgs Safale US-05 (DCL #US-05)

Single infusion mash, 90 minute boil.


What do you think?

[markaberrant]

Here's my as-yet-unnamed brown ale recipe. I'm not sure yet how to distribute the hops between boil and flameout - any suggestions? The Willamette is pretty low-alpha, so I'm thinking that I'd probably do best to allocate 1.5 oz for the boil and save the rest for an aroma addition.

8 lbs ESB malt
.5 lbs biscuit malt
.25 lbs chocolate malt
2.25 oz Willamette (4.2%)

Predicted OG: 1.045

Sounds pretty good. If you wanted a little sweetness, try .5 - 1 lb of crystal 60.

[cavers]

Thanks MA - I'll post when it's brewed! I should add that I'm actually using 9 lbs of ESB malt. I forgot. The predicted OG should still be right, though.

[markaberrant]

I have been thinking about making a brown next. Been playing with different recipes and am pretty close to making a decision.

Here is what I am leaning towards for an American Brown:

8 lbs Pale Malt (2 Row)
2 lbs Corn, Flaked
8.0 oz Caramel/Crystal Malt - 80L
4.0 oz Caramel/Crystal Malt - 10L
4.0 oz Chocolate Malt
1.6 oz Black (Patent) Malt
1.6 oz Roasted Barley
14.00 gm Nugget [13.00 %] (90 min)
14.00 gm Cascade [5.50 %] (20 min)
14.00 gm Nugget [13.00 %] (5 min)
28.30 gm Cascade [5.50 %] (0 min)
1 Pkgs Safale US-05 (DCL #US-05)

Single infusion mash, 90 minute boil.


What do you think?

What is the point of the flaked corn?

I also think you'd be fine dropping the 20 and 5 minute addition. And depending on your OG and IBUs, you may have too much for bittering.

[gestyr]

The corn is a whim I had.

I use BrewSmith and this comes within specs for American Brown using the 2008 data.

As for the late additions, I want some hops flavor/aroma in the batch.

[splocal]

Hey guys this is one of my favorite beers, and here is the clone recipe as taken from the brewing networks Jamil zainshef show. They spoke directly with the brewer to get this recipe and they brewed a near exact clone of it. Here you go enjoy.

Moose Drool
Stats:
6 gal batch
Ibu’s = 30
OG= 1.052
SRM= 38
FG=
ABV% 5.1
70% mash efficiency

Malt Bill:
10.8 Lb American pale 2-Row
1.25 Lb Crystal -80
5.5 Oz Chocolate malt 400 Lovi
0.5 Oz Black Patent 525 Lovi
Mash at 152 60 min boil for 70 min

Hops:
Kent Goldings = 1.4 Oz 60 min 4.75 AA
Willamete = 0.6 Oz 10 min
Liberty = 0.6 Oz at flame out

Yeast:
White Labs WLP002 English ale yeast
Ferment at 66 and raise to 70 near end of ferment for diacetyl rest

[corkybstewart]

I do love Moose Drool, thanks for the recipe. Now If I could only force myself to actually follow it.

[splocal]

haha ya its always a temptation to tweak a recipe to your own. Either way Im sure this would be a winning beer even if you tweaked things a little bit.

[Mikegobrew]

I'm thinking of brewing it too. I was thinking the same thing as Corky though. 0.5oz of black patent doesn't seem like it would do anything, and I'd up the hops to 0.5oz additions if I brewed it. My thinking is that then I have 0.6oz left if I only use 0.4 like the recipe states and whats the difference for a tenth of an ounce anyway?

BTW, what's the point of raising 4 deg for a diacetyl rest in an ale? Never heard of that before. :confused:

[splocal]

ya I havent heard of it before either but they said ferment cooler to get less esters because London ale yeast tends to produce allot of it but I think fermenting cooler may produce more diacetyl so they recommend the rest at 70. also they said the .5 oz black P is small but does make a noticeable difference. Like I was telling corky though Im sure a few tweaks would still make a great beer but if your trying to clone it I would stick with the recipe.

[Mikegobrew]

I just brewed a variation of Splocal's Moose Drool recipe.

20 lbs. Maris Otter
2 lbs. 80L Crystal
1 lb. Chocolate Malt
4oz. Black patent
mashed at 152

1oz FWH (.5oz Willamete and .5 EKG)
3oz. Styrian Goldings
1oz. Willamette 10min
1oz. Liberty Flameout

S-04 Yeast

My Styrian golding were less AA than the original recipe so I added the FWH's to compensate. But damn if I didn't forget to add the Libery at flameout. Maybe I'll dry hop with it.

Edit: No on the dry hopping. Tastes awesome after 10 days in the fermenter. OG was 1.066 and FG is at 1.022 but doesn't come across too thick or sweet. It tastes darn close to Moose Drool even though I didn't follow the script.

[Mikegobrew]

Side by side comparison of my brown ale vs. Moose Drool. Not even close. MD is permeable by light, mine is not. (I consistently hit 84% efficiency in my mash extract which I did not adjust the grain bill for). MD is lighter on the tongue than mine. MD has a distinct flavor I can only describe as barnyard-ish. Sorry, don't know what it is exactly, but it has a hayish, strawish, barn nose and flavor to it. Almost if you asked me what licking a Moose would taste like. lol. Mine has a more predominate chocolate flavor and is very smooth. I guess mine is more a brown porter than a brown ale, but I actually prefer my brew over the MD.

[eelpout]

but I actually prefer my brew over the MD.

then you have won.

[Baacktoberfest]

then you have won.

Indeed my friend. You've won.;)

[Powhatan]

Here's one...

Maris Otter 74%
Crystal 40L 8%
Chocolate 3%
Victory 15%

Pearle 9.4% 3 oz @ 60
Williamette 6.6% 2 oz @ 60
Williamette 6.6% 2 oz @ 20
Williamette 6.6% 2 oz @ 0

SafAle S-04

[Tronathon]

Maris Otter 76%
Crystal 40L 4%
Chocolate 4%
Victory 15%
R. Barley 1%

Perle 9.4% 2 oz @ 60
Williamette 6.6% 2 oz @ 20
Williamette 6.6% 2 oz @ 0

English Ale Yeast (1098, Notti, Windsor)

[Rumplemintz]

I like the hoppy brown ale by DFH. Its more like a brown IPA but I am tending to brew what I like these days, not the style. I am a bit concerned with the Ringwood for I hear it needs a Diacetyl rest. Has anyone used this yeast? I am thinking of a dryhop, maybe Cascade or Simcoe...

12# 2 row pale
.75 C 60L
.75 biscuit
.50 chocolate
.125 roasted barley
.50 dark brown sugar (carmelized)
1oz. Warrior @60
.50 Mt Hood @20
Wyeast 1187 ---2 liter starter

I hit 1.078 OG and it took off in less than 8 hours @68 F

[Baacktoberfest]

I'm playing with the idea of adding a couple pounds of fruit to this. I may use Irish Ale yeast with it sometime.

Brown Ale

6 Gold LME
1 Light DME
1 Aromatic
1 Victory
.5 Special B
.5 Chocolate Malt

1.875 oz Fuggles 60

Nottingham Dry Yeast

ABV 7%
SRM 26
IBU 24

[vance71975]

I'm playing with the idea of adding a couple pounds of fruit to this. I may use Irish Ale yeast with it sometime.

Brown Ale

6 Gold LME
1 Light DME
1 Aromatic
1 Victory
.5 Special B
.5 Chocolate Malt

1.875 oz Fuggles 60

Nottingham Dry Yeast

ABV 7%
SRM 26
IBU 24

If i were to add fruit to this, i would stick with a DARK fruit such as blackberries or black cherries, etc.