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Thread: Brown Ale

  1. #1
    Join Date
    May 2003
    Posts
    2,268

    Brown Ale

    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
    Last edited by danno; 05-05-2005 at 07:34 PM.
    "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

    --Ernest Hemmingway

  2. #2
    Join Date
    Feb 2004
    Posts
    201
    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)
    Warning! This beer might be fatal to bud drinkers!

    The gene pool needs chlorine

  3. #3
    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/p...roducts_id=307 or here http://www.scharffenberger.com/produ...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.
    Last edited by barleypopmaker; 06-10-2005 at 02:21 PM.
    - Jason

  4. #4
    Join Date
    Mar 2006
    Posts
    148
    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
    Last edited by msk; 08-09-2006 at 01:51 PM.

  5. #5
    Join Date
    Nov 2003
    Posts
    405
    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
    Déanann tart tart.

  6. #6
    Join Date
    Oct 2004
    Posts
    169
    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.

  7. #7
    Join Date
    Dec 2005
    Posts
    1,954
    Sven6, are you saying you have actually brewed this Biscuit Brown recipe? That is a crapload of biscuit!
    Primary: Belgian Dark Strong
    Secondary: Flanders Red 10, Flanders Red 08/09
    Bottle Conditioning: Cyser
    Kegged: DIPA
    Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine

  8. #8
    Join Date
    Oct 2004
    Posts
    169
    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.

  9. #9
    Join Date
    Apr 2007
    Posts
    92
    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
    Primary:
    Secondary: Community Cyser, Autumn Leaves Bitter, Rainy Day Pale Ale
    Serving: Nuts on Your Tongue Brown Ale, Cascadian, Roberts Creek Wildflower Mead

  10. #10
    Join Date
    Jan 2006
    Posts
    2,206
    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?
    Somewhere on a park bench Godot is waiting on me.

    Yes, I do simply walk into Mordor!

    Drunken sailors: What do you do with them? Next on The View!

  11. #11
    Join Date
    Dec 2005
    Posts
    1,954
    Quote Originally Posted by 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
    Sounds pretty good. If you wanted a little sweetness, try .5 - 1 lb of crystal 60.
    Primary: Belgian Dark Strong
    Secondary: Flanders Red 10, Flanders Red 08/09
    Bottle Conditioning: Cyser
    Kegged: DIPA
    Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine

  12. #12
    Join Date
    Apr 2007
    Posts
    92
    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.
    Primary:
    Secondary: Community Cyser, Autumn Leaves Bitter, Rainy Day Pale Ale
    Serving: Nuts on Your Tongue Brown Ale, Cascadian, Roberts Creek Wildflower Mead

  13. #13
    Join Date
    Dec 2005
    Posts
    1,954
    Quote Originally Posted by 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?
    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.
    Primary: Belgian Dark Strong
    Secondary: Flanders Red 10, Flanders Red 08/09
    Bottle Conditioning: Cyser
    Kegged: DIPA
    Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine

  14. #14
    Join Date
    Jan 2006
    Posts
    2,206
    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.
    Somewhere on a park bench Godot is waiting on me.

    Yes, I do simply walk into Mordor!

    Drunken sailors: What do you do with them? Next on The View!

  15. #15
    Join Date
    Jan 2009
    Posts
    217

    Big sky-Moose Drool Clone

    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
    Attached Images Attached Images  
    Last edited by splocal; 07-25-2010 at 02:41 PM.

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