Doc's American Brown

[Doc]

True TDA and Kai.

So here is the version that should be being brewed this weekend.

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): 24.00 Wort Size (L): 24.00
Total Grain (kg): 5.54
Anticipated OG: 1.055 Plato: 13.47
Anticipated EBC: 34.6
Anticipated IBU: 49.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 28.24 L
Pre-Boil Gravity: 1.046 SG 11.52 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
80.1 4.44 kg. JWM Traditional Ale Malt Australia 1.038 7
9.0 0.50 kg. JWM Wheat Malt Australia 1.040 4
7.9 0.44 kg. Weyermann Caramunich II Germany 1.035 125
2.9 0.16 kg. JWM Chocolate Malt Australia 1.032 750

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
18.00 g. Simcoe Pellet 14.70 35.4 60 min.
18.00 g. Amarillo Gold Pellet 8.90 10.9 30 min.
18.00 g. Cascade Pellet 5.40 2.6 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP051 California Ale V


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

Mash Type: Single Step

Grain kg: 5.54
Water Qts: 29.91 - Before Additional Infusions
Water L: 28.30 - Before Additional Infusions

L Water Per kg Grain: 5.11 - 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: 32.00 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

 

[Doc]

I've brewed early in the morning, late at night, on cold wet winter days, in 35+ degree heat, but never in the middle of a tornado/hurricane. That is what it felt like that hit my house about halfway through the mash this morning. My god, my entire backyard to re-arranged. Luckily the rack/brew sculpture held up. The wind has died down now and the sparge is going well.
Maybe this is the American Brown tribute beer to the US Hurricane survivour's

Doc

 

[PostModern]

Awesome wind down here last night. I thought the roof was going to come off. It's settled heaps, but there's no way I'd brew in it. You're a dedicated man, Doc.

 

[Doc]

Went up the valley earlier and the amount of debris around, plus the number of trees and power lines down is amazing. Look like it was pretty fierce. All calmed down now thank goodness.

Doc

 

[RobW]

Maybe this is the American Brown tribute beer to the US Hurricane survivour's

Doc

[post="81671"][/post]​

Katrina Brown Ale ?

 

[T.D.]

We had that wind here too this morning. Did anybody else have a blackout too? I was lying in bed regretting my decision to use an immersion element instead of gas in my setup! But then, about half an hour before I was planniong to start mashing, she came back on again! I just finished then - my first AG lager -= Bohemian Pils. The wort tasted fantastic!

Back to the topic of American Brown Ales though, and I know you've already brewed it, but I thought I would still add my contribution! I agree with Jayse, I much prefer english ale yeasts with brown ales, but it all comes down to personal tastes. I brewed a brown ale recently and its drinking beautifully. Here's a brief outline of the recipe:

24L batch size
33.2 IBUs
42.2 EBC

50% JW Ale malt
40% JW Dark Munich malt (22 EBC)
8% JW Dark Crystal malt (250 EBC)
2% JW Black Malt (1200 EBC)

25g Willamette FWH
20g POR @ 60 mins
25g Willamette @ flameout

WLP025 Southwold Ale yeast

In a comparative tasting, to my taste buds it was almost a dead ringer for Coopers Dark Ale (slightly more malty flavour).

Cheers! :beer:

 

[barfridge]

Katrina Brown? I think I went to primary school with her

 

[Doc]

Maybe this is the American Brown tribute beer to the US Hurricane survivour's

Doc

[post="81671"][/post]​

Katrina Brown Ale ?

[post="81737"][/post]​

It is still contained in the fermenter at the moment, so now quite hurricane force (yet).

Doc

 

[jayse]

Sounds like you were lucky the power stayed on for your march pumps first day out doc.
How did the hop back setup go?

'Powerage'
Jayse

 

[Doc]

Ran like a dream Jayse. No problem whatsoever.

Doc

 

[Doc]

Took a quick sample tonight from primary and it is tasting very nice. Will be racking tomorrow night so I think another sample will be in order

Doc

 

[Aaron]

This my American Brown recipe that has just finished bottle conditioning. I actually got a higher gravity due to an efficency increase, i now run at about 72-74%. This beer has come out with a really nice malt and espresso coffee flavour but with a great balance from the hops. This is the first time I have used simcoe hops and I am a convert. A very nice hop.



BeerSmith Recipe Printout - www.beersmith.com
Recipe: AB
Brewer: Aaron
Style: American Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 28.77 L
Estimated OG: 1.052 SG
Estimated Color: 18.0 SRM
Estimated IBU: 44.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 kg Pale Malt, Traditional Ale (Joe White) (3.Grain 36.3 %
2.00 kg Pilsner, Malt Craft Export (Joe White) (1.Grain 36.3 %
1.00 kg Munich, Light (Joe White) (9.0 SRM) Grain 18.1 %
0.40 kg Crystal, Dark (Joe White) (110.0 SRM) Grain 7.3 %
0.11 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 2.0 %
25.00 gm Simcoe [12.00%] (60 min) Hops 39.0 IBU
15.00 gm Amarillo Gold [8.50%] (1 min) Hops 2.8 IBU
15.00 gm Amarillo Gold [8.50%] (5 min) Hops 2.8 IBU
5.00 gm Amarillo Gold [8.50%] (Dry Hop 7 days) Hops -
5.00 gm Simcoe [12.00%] (Dry Hop 7 days) Hops -
0.25 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs London Ale III (Wyeast Labs #1318) [CulturYeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 5.51 kg
----------------------------
Name Description Step Temp Step Time
Step Add 13.77 L of water at 72.7 C 66.0 C 90 min

This recipe owes credit to Kai. I tasted his and was inspired to make one myself. I also had a look at his recipe prior to making mine.

 

[Doc]

True TDA and Kai.

So here is the version that should be being brewed this weekend.

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): 24.00 Wort Size (L): 24.00
Total Grain (kg): 5.54
Anticipated OG: 1.055 Plato: 13.47
Anticipated EBC: 34.6
Anticipated IBU: 49.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 28.24 L
Pre-Boil Gravity: 1.046 SG 11.52 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
80.1 4.44 kg. JWM Traditional Ale Malt Australia 1.038 7
9.0 0.50 kg. JWM Wheat Malt Australia 1.040 4
7.9 0.44 kg. Weyermann Caramunich II Germany 1.035 125
2.9 0.16 kg. JWM Chocolate Malt Australia 1.032 750

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
18.00 g. Simcoe Pellet 14.70 35.4 60 min.
18.00 g. Amarillo Gold Pellet 8.90 10.9 30 min.
18.00 g. Cascade Pellet 5.40 2.6 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP051 California Ale V


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

Mash Type: Single Step

Grain kg: 5.54
Water Qts: 29.91 - Before Additional Infusions
Water L: 28.30 - Before Additional Infusions

L Water Per kg Grain: 5.11 - 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: 32.00 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

[post="80956"][/post]​

Cracked the keg tonight.
Poured a glass and got the wonderful hop aroma. The hopback definitely did its job well on this one. Definitely tastes like more that 50 IBU too.
Once you get through the inital bitterness it is a great beer.
Will be doing some more experiments with American Browns.

Beers,
Doc

 

[Ross]

any changes you'd recommend Doc? I'm looking to do this one myself very soon...

 

[Doc]

No changes at the moment Ross.
I'll give it another week or so of cold conditioning in the keg and see how it develops before comtemplating any changes.

Beers,
DR

 

[Ross]

No changes at the moment Ross.
I'll give it another week or so of cold conditioning in the keg and see how it develops before comtemplating any changes.

Beers,
DR

[post="92830"][/post]​

Doc,

I'm planning a brown next - any update on your recipe?....

 

[Ross]

Come up with the below so far - any comments anyone?

American Brown Ale

Type: All Grain
Date: 10/12/2005
Batch Size: 26.00 L
Boil Time: 60 min Equipment: My Equipment
Brewhouse Efficiency: 75.0

Ingredients

Amount Item Type % or IBU
4.70 kg Pale Malt, Maris Otter (3.0 SRM) Grain 69.9 %
0.50 kg Brown Malt (65.0 SRM) Grain 7.8 %
0.50 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 7.8 %
0.25 kg Caramunich Malt (56.0 SRM) Grain 6.2 %
0.25 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 5.3 %
0.20 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 3.1 %
15.00 gm Chinook [13.00%] (60 min) Hops 18.4 IBU
10.00 gm Northern Brewer [9.90%] (60 min) Hops 9.3 IBU
20.00 gm Williamette [5.50%] (15 min) Hops 5.1 IBU
20.00 gm Cascade [5.00%] (15 min) Hops 4.7 IBU
20.00 gm Cascade [5.00%] (5 min) Hops 1.9 IBU
10.00 gm Williamette [5.50%] (5 min) Hops 1.0 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Beer Profile

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 40.4 IBU Calories: 90 cal/l
Est Color: 22.8 SRM Color: Color

 

[Doc]

Just gone and pulled a pint, to have a taste.
It is tasting great. If anything I'd back off on the Simcoe bittering addition a bit (bring it back to say 25-30 IBU. It is a little harsh at 35IBU on the back of the pallet.
If you have a hopback, use it on this brew. The aroma I'm getting from mine is awesome.

Beers,
Doc

 

[Ross]

Just gone and pulled a pint, to have a taste.
It is tasting great. If anything I'd back off on the Simcoe bittering addition a bit (bring it back to say 25-30 IBU. It is a little harsh at 35IBU on the back of the pallet.
If you have a hopback, use it on this brew. The aroma I'm getting from mine is awesome.

Beers,
Doc

[post="96792"][/post]​

doc,

what hops did you use in the hopback?
I'm not a big fan of simcoe for bittering - seemed to give me a lot of grapefruit...

 

[Doc]

I used Cascade flowers in the hopback Ross.

Beers,
Doc