Doc's American Brown

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Doc

Doctor's Orders Brewing
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As discussed in the Welcome back Jayse thread, here is the recipe I've put together (using Designing Great Beers) for my first crack at an American Brown.
I've used the CaraMunich and Black mainly for colour and the fact I have a lot of CaraMunich to get through.
Still not sure on the yeast. I've listed 1026 but may go for WLP051 instead.

Beers,
Doc

Doc's American Brown

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-C American Ale, American Brown Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 20 Max IBU: 40
Min Clr: 35 Max Clr: 69 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 8.75
Anticipated OG: 1.054 Plato: 13.36
Anticipated EBC: 36.7
Anticipated IBU: 46.9
Brewhouse Efficiency: 79 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 47.06 L
Pre-Boil Gravity: 1.046 SG 11.44 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
80.0 7.00 kg. JWM Traditional Ale Malt Australia 1.038 7
12.0 1.05 kg. Weyermann Caramunich II Germany 1.035 125
5.0 0.43 kg. JWM Wheat Malt Australia 1.040 4
3.0 0.26 kg. JWM Chocolate Malt Australia 1.032 750

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Northern Brewer Pellet 9.80 39.5 60 min.
28.00 g. Cascade Pellet 5.40 6.2 30 min.
14.00 g. Cascade Pellet 5.40 1.2 10 min.


Yeast
-----

WYeast 1026 British Cask Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 8.75
Water Qts: 29.59 - Before Additional Infusions
Water L: 28.00 - Before Additional Infusions

L Water Per kg Grain: 3.20 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume L: 33.84 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 

wessmith

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Gidday Doc, using JW TAM will always give a real meaty beer. I would use a mash temp of 66C max and reduce the Caramunich a little to 8%. Increase the wheat malt to balance the Cara difference.

Wes
 

dr K

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Hi
I have found that East Coast Ale WLP 008 to be an excellent yeast for American Brown. My last AB used WLP008 and Willamette hops, pale malt, crystal and a touch of cararoma, possibly a hint of cara wheat.. I think..the recipe is not with me. I mashed on the high end and got a well balanced malty beer with evident but not overpowering hop character. Love dem Willamettes.

Kurtz
 

THE DRUNK ARAB

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Doc, personally I would be using Centenial/Chinook or Simcoe for bittering.
Not a fan of Northern Brewer in American beers other than a Steamer!

Good luck!

C&B
TDA
 

Doc

Doctor's Orders Brewing
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I've got all three of those hops TDA.
Got a preference ?

Also thanks to Wes and dr k. Will adjust the grain bill and I just happen to be propogating WLP008 right now.

Beers,
Doc
 

THE DRUNK ARAB

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On recent experiences I would go either Simcoe or Centenial. Simcoe is an unreal bittering hop that leaves a smooth bitter component. Centenials just make it taste more American :super:. Either would be good or a blend of the two Doc?

C&B
TDA
 

jayse

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Iam with the other addvice given, its deffinetly to much crystal for my liking. Low mash temp is what i use in mine too. Iam a big fan of NB so i don't have any big issue with that but rashies idea of simcoe is top notch.
I use almost double the amount of finishing hops than that, ussually about half as much finishing hops as i would a APA.
Anyway as is the recipe looks great, my only concern really would be us less crystal as Wes noted, which i see you have taken on board.

Happy brewing
Jayse
 

Aaron

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I've got an American brown going atm.

Grain bill is mostly pale with a little dark munich and some choc for coulour.

I have bittered with simcoe and finished amarill. Put a fair bit of finishing hops into it. Smelt great when I racked it and tasted nice too.

It's my first so can't contribute too much but Simcoe seems like a great hop.
 

Kai

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Hi Doc, thanks for posting the recipe. I always love seeing how differently people can approach the same style. Ignoring my limited experience I'd agree with the suggestions people have made here already.

I bought the grain for an american brown today. It's based on the recipe of the last one I did, which was also my first one, but with a few slight tweaks:

16% 800g JW ale malt
16% 800g pils malt
12% 600g Weyermann munich
4% 200g Weyermann Cara Aroma
2% 100g TF chocolate

200g sugar
1.7kg LME

target gravity 1.050
target bitterness 45 IBU

20g Simcoe 12% AA @ 60
30g Simcoe 12% AA @ 15
30g Simcoe @ flameout

Wyeast 1056 American Ale yeast

This will be the first all-simcoe brew I've done, and I'm really looking forward to the results.
 

warrenlw63

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dr K said:
Hi
I have found that East Coast Ale WLP 008 to be an excellent yeast for American Brown. My last AB used WLP008 and Willamette hops, pale malt, crystal and a touch of cararoma, possibly a hint of cara wheat.. I think..the recipe is not with me. I mashed on the high end and got a well balanced malty beer with evident but not overpowering hop character. Love dem Willamettes.

Kurtz
[post="78916"][/post]​

Oh no! :eek:

Dr Kurtz on the forum! :lol: It's life Jim but not as we know it! :blink:

BTW Doc. Recipe looks fine. :beerbang: Maybe a different yeast in the Wy. 1056 range would be all I'd change.

Warren -
 

jayse

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I see some people prefer the very clean american ale yeast for their american browns. Iam in a different camp altogether i reckon what makes these beers truelly spectacular is using english ale yeasts. My favourite american brown so far was with 1026 cask ale, to this day it is/was one of my best beers ever.
each to there own but i have a vague memory of daniels writting in DGB something to the same affect, ie what makes these beers truelly unique and your own is sellecting a great yeast. I do think it can make all the difference between the beer just being great or it being absolutly amazing. All that said of course which ever yeast you use you still want a very clean fermentation.

Just my two cells worth
Jayse
 

dicko

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Kai said:
This will be the first all-simcoe brew I've done, and I'm really looking forward to the results.
[post="79158"][/post]​
Hi Kai,
I would be very interested in the results from using all Simcoe.
Up till now I have only used them for bittering with cascade or amarillo for flav/aroma.
Simcoe is a beautiful hop with very smooth bittering and would be my favourite American hop.
Cheers
 

Kai

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Jayse,

I wouldn't say I prefer a clean yeast for it, this is the first time I've ever used 1056 in anything. First time round I used the good old standby, the coopers pale ale yeast.

dicko,

Will-do. If you're lucky there might even be a bottle or two spare for your next trip to the big smoke.
 

Doc

Doctor's Orders Brewing
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I've adjusted the grain bill as per the posts.
I've also changed the hopping schedule and made it a bit more OTT to make it American :lol:
Looking for comments on the hopping schedule. I was also thinking about firing up the hopback with a whole bunch of Cascade flowers in it.

Beers,
Doc

Doc's American Brown

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-C American Ale, American Brown Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 20 Max IBU: 40
Min Clr: 35 Max Clr: 69 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 9.13
Anticipated OG: 1.055 Plato: 13.49
Anticipated EBC: 34.7
Anticipated IBU: 59.9
Brewhouse Efficiency: 76 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 47.06 L
Pre-Boil Gravity: 1.046 SG 11.54 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
80.0 7.30 kg. JWM Traditional Ale Malt Australia 1.038 7
8.0 0.73 kg. Weyermann Caramunich II Germany 1.035 125
9.1 0.83 kg. JWM Wheat Malt Australia 1.040 4
3.0 0.27 kg. JWM Chocolate Malt Australia 1.032 750

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
28.00 g. Simcoe Pellet 14.70 33.1 60 min.
28.00 g. Amarillo Gold Pellet 8.90 15.2 40 min.
28.00 g. Chinook Pellet 12.17 9.2 20 min.
28.00 g. Cascade Pellet 5.40 2.4 10 min.


Yeast
-----

White Labs WLP051 California Ale V


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 9.13
Water Qts: 29.62 - Before Additional Infusions
Water L: 28.03 - Before Additional Infusions

L Water Per kg Grain: 3.07 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 80 Time: 60


Total Mash Volume L: 34.13 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 

Batz

Batz Brewery...Hand crafted beers from the 'Batcav
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Looks nice Doc

I have never brewed an American Brown , all the ingredents you have used are waiting in Batz Brewery now

I might steal your work here and brew your recipe :p

Hope that's cool with you


Batz
 

Doc

Doctor's Orders Brewing
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No problem Batz. I'd just get any comments on the hop schedule first. Just to make sure it isn't too OTT.
This will be my next brew. Just waiting on the March pump.

Beers,
Doc
 

Doc

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Thinking about this now, using these four hops together just seems a bit OTT.
28.00 g. Simcoe Pellet 14.70 33.1 60 min.
28.00 g. Amarillo Gold Pellet 8.90 15.2 40 min.
28.00 g. Chinook Pellet 12.17 9.2 20 min.
28.00 g. Cascade Pellet 5.40 2.4 10 min.
I think maybe instead of the Simcoe I'll use the Chinook. Also instead of teh Amarillo I'll try the Ahtanum that I haven't used yet and finish with Cascade.

Thoughts ?

Doc
 

Kai

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I'd go with simcoe over chinook. I think it's smoother.
 

Kai

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Honesty does compel me to qualify though, Doc, that I have a bit of a simcoe obsession at the moment.
 

THE DRUNK ARAB

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Suck it and see Doc. You can always brew a differently hopped version and if the first one doesn't turn out to your tastes then I will take it off of your hands :p .

C&B
TDA
 

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