American Brown Ale

[rude]

Trying to formulate one of these American Browns all comments appreciated

Did have this post in the style guide section but moved here for critique


Using Brew Mate & Brun only discrepancy is the SRM for carramunich 11

BrewMate has it at 63 SRM cant change Wey has it at 120 SRM entered into Brun



4 kg Mariss Otter 5 SRM

400g Munich 1 70 SRM

100g Choc 350 SRM

100g Carramunich 11 120 SRM

100g Pale Wheat 4 SRM



chinook 11.5 AA 12g 60 mins 17.33 IBUs

centennial 9.1 AA 18g 1 min 7.62 IBUS

cascade 6.8 AA 25g 1 min 7.91 IBUs

Total 31,29 IBUs



14 L mash in

28 L mash out sparge

34 L pre boil 23 L batch in cube



OG 1051 FG 1013 thinking of using either wyeast 1009 or Nottingham



Using R/O water Brun Full



IN MASH Caso4 0.84g CaCl2 1.4 g Mgso4 0.7 g NaHco3 0.98 g(used this to get sodium up & mash PH to higher end) ?

IN KETTLE 1.68g 2.8 g 1.4 g



Estimated Mash PH 5.6 will check 15 to 20 mins in adjusting with lactic acid to 5,5 PH ?



Havent got a lot of malt variety at hand

Have Magnum, Amarrillo bit of Citra,Pearle hops at hand



Brew mate has SRM at 12.4 Brun 5.9 not sure about these figures

Style calls for 5 to 14 SRM

 

[tj2204]

Punching that in to beersmith doesn't get anywhere near the colour you need for an american brown ale.

I think you need to at least double the amount of choc and heavily increase the crystal.

 

[rude]

Thanks have doubled choc, carramunich still a touch shy at 17 SRM

 

[mofox1]

I've got a Janet's Brown (American Brown Ale) going right now. Tasty drop.

From Brewing Classic Styles book but this recipe is probably identical.

Like you've done, double the choc... The recipe I linked has a higher OG & IBU, so I wouldn't go as high % with the xtal, but you could probably still double the xtal and triple the wheat and/or use carapils.

I deviated from the recipe by using chinook - delicious hop - and a well attenuating english yeast.

 

[rude]

Thanks Mofox have seen that site but was going to go a little more subdued but might be swayed
as it is a big beer & was after a 4.8 - 5,2% Brown

Who has done the Janet Brown with R/O water & how did they treat there water carbonate wise Co3
& to get the said profile numbers ppms

Calling on all recipes of the American Browns especially people who have done a few & found the sweet spot

 

[Phoney]

I've brewed this one several times, and dialed back a little to 5% ABV. I believe it that it's a winner.

 

[Droopy Brew]

Appreciate a recipe check for this one I have just devised. I have tried to bring in a heap of malt presence with out the use of crystal and have a decent wack of rye in there because- well Rye. I want it to be malty and rich but also somewhat dry for drinkability and to bring out some hops.
Suggestions welcome:

Experimental American Brown

Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 46 liters [SIZE=.9em](fermentor volume)[/SIZE]
Boil Size: 66.5 liters
Boil Gravity: 1.040 [SIZE=.9em](recipe based estimate)[/SIZE]
Efficiency: 75% [SIZE=.9em](brew house)[/SIZE]
​

Original Gravity:
1.057

Final Gravity:
1.012

ABV (standard):
5.96%

IBU (tinseth):
33.72

SRM (morey):
26.9












Fermentables

Amount

Fermentable

PPG

°L

Bill %

8.2 kg

United Kingdom - Maris Otter Pale

38

3.75

72.6%

0.4 kg

United Kingdom - Brown

32

65

3.5%

0.4 kg

United Kingdom - Golden Naked Oats

33

10

3.5%

1.2 kg

American - Rye

38

3.5

10.6%

0.4 kg

American - Victory

34

28

3.5%

0.7 kg

United Kingdom - Chocolate

34

425

6.2%

11.3 kg

Total








Hops

Amount

Variety

Type

AA

Use

Time

IBU

20 g

Warrior

Pellet

15.7

First Wort



19.02

20 g

Mosaic

Pellet

12.5

Boil

10 min

5.49

20 g

Challenger

Pellet

8.5

Boil

10 min

3.73

30 g

Mosaic

Pellet

12.5

Whirlpool at 90 °C

0 min

3.26

30 g

Challenger

Pellet

8.5

Whirlpool at °C

0 min

2.22
Show Summary View



Mash Guidelines

Amount

Description

Type

Temp

Time

34 L

Mashin

--

55 C

10 min

--

Sacch

Temperature

65 C

60 min

--



Temperature

71 C

20 min

Starting Mash Thickness: 3 L/kg


Yeast

Danstar - Nottingham Ale Yeast



Attenuation (avg):


77%

Flocculation:


High

Optimum Temp:


13.9 - 21.1 °C

Starter:


No

Fermentation Temp:


16 °C

Pitch Rate:


-


Yeast Pitch Rate and Starter Calculator


Target Water Profile: Balanced Profile II

Ca+2

Mg+2

Na+

Cl-

SO4-2

HCO3-

150

10

80

150

160

220

Mash Chemistry and Brewing Water Calculator

 

[2cranky]

This is a cracker!
I've got my second batch in the fermenter at the moment.

 

[Droopy Brew]

Thanks mate but I was after feedback on my recipe which aside from being an American Brown, doesnt resemble Janets Brown in any way. It is a very well known and loved recipe and I will brew it one day but for now Im looking for a bit of feedback on mine.

 

[2cranky]

Haha!
I should have check the date of the original post.

no idea on yours - what does it taste like?

 

[shacked]

Thanks mate but I was after feedback on my recipe which aside from being an American Brown, doesnt resemble Janets Brown in any way. It is a very well known and loved recipe and I will brew it one day but for now Im looking for a bit of feedback on mine.

It's a little hard to read the recipe given the formatting but I think you might need a shade of crystal (3% or so) in that mix to balance out the toasted and roasted malts. I've really been liking gladfield toffee malt in my dark beers.

If you are opposed to crystal, perhaps another option would be to mash a little higher to leave a little extra residual sugar.

 

[Droopy Brew]

Thanks mate. Not opposed to crystal, just I had a lot going on in there and wasnt sure it needed it. Yes Gladfield toffee is a great malt, I might add some of that in the mix.

Haha!
I should have check the date of the original post.

no idea on yours - what does it taste like?

Yeah gotchya. Long way from tasting it mate- just developing an idea at the moment.

 

[Lindsay Dive]

Thanks mate. Not opposed to crystal, just I had a lot going on in there and wasnt sure it needed it. Yes Gladfield toffee is a great malt, I might add some of that in the mix.


Yeah gotchya. Long way from tasting it mate- just developing an idea at the moment.

Is there a commercial beer that you have tasted that you are trying to copy?

I got very excited after tasting the Brooklyn Brown Ale that Coopers are now bringing into Australia.

 

[Droopy Brew]

Is there a commercial beer that you have tasted that you are trying to copy?

I got very excited after tasting the Brooklyn Brown Ale that Coopers are now bringing into Australia.

Just got around to ordering the grain for this one- only 2 months later.
No Lindsay not trying to copy anything, I dont really go for the whole clone thing.
I am looking at combining Mosaic and Challenger but. Has anyone used these in combination before? I cant recall my reason for deciding on these 2 hops. I might add some Cascade flowers to the mix as well.