American Brown Ale

[Dr Mike]

Planning this one for the weekend.

Come to think of it, I don't think I've ever tried an American Brown Ale but I like the sound of it! (And it's a bit of a use-up brew to boot)

Thoughts anyone ?

American Brown Ale
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Time: 75 min
Brewhouse Efficiency: 72.00 %

Ingredients
Amt Name Type # %/IBU
4240.00 g Pale Malt, Maris Otter (5.0 EBC) 80.6 %
315.48 g Crystal Malt (150.0 EBC) 6.0 %
210.32 g Extra Dark Crystal Malt (340.0 EBC) 4.0 %
263.00 g Wheat Malt, Ger (3.9 EBC) 5.0 %
130.00 g Vienna Malt (6.9 EBC) 2.5 % (Using up the end of a bag)
105.00 g Chocolate Malt (1000.0 EBC) 2.0 %

6.00 g Centennial [11.50 %] - Boil 75.0 min 6.9 IBUs
5.00 g Amarillo Gold [10.90 %] - Boil 75.0 min 5.4 IBUs
7.00 g Amarillo Gold [10.90 %] - Boil 30.0 min 5.6 IBUs
7.00 g Centennial [11.50 %] - Boil 30.0 min 5.9 IBUs
7.00 g Amarillo Gold [10.90 %] - Boil 20.0 min 4.8 IBUs
7.00 g Centennial [11.50 %] - Boil 20.0 min 5.1 IBUs
7.00 g Amarillo Gold [10.90 %] - Boil 10.0 min 2.9 IBUs
7.00 g Centennial [11.50 %] - Boil 10.0 min 3.1 IBUs
25.00 g Amarillo Gold [10.90 %] - Aroma Steep 30.0 min 0.0 IBUs
10.00 g Centennial [10.00 %] - Aroma Steep 30.0 min 0.0 IBUs

NBS West Coast Style Ale Yeast

Beer Profile

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 39.6 IBUs
Est Color: 37.1 EBC

Created with BeerSmith

 

[lambert]

Dr Mike,
I've brewed a couple of ABA's and they are probably my favourite beers. I've compared your recipe with the recipes I've followed (Janet's Brown Ale and Dirty Water Brown - both Jamil's recipes) and your malt selection and ratio's looks good. The 10% crystal malts might make it slightly too sweet/caramel for the style but I think it will still be a great pint. Have you got any mashing temp's in mind? I would think that around 66-67 would be good - try to get it a bit drier. I would also suggest that you consider FWH your beer with half of your aroma steep hops and dry hopping with the other half (dry hop after fermentation has died down for around 10-12 days).

Cheers,
b

 

[Dr Mike]

Thanks for the feedback.

I was thinking of shooting for 66c as mash temp. I think the yeast is fairly attenuative so shouldn't be too sweet. Might knock the ordinary Crystal down to 250g though.

Thanks for the dry hop suggestion. Not tried that yet but I might just on this brew.

 

[Dr Mike]

OK, here is v2.

Moved some Aroma hops up to FWH and shunted the flavour additions to later to keep the IBUs at 40.

4300.00 g Pale Malt, Maris Otter (5.0 EBC) 81.8 %
263.00 g Wheat Malt, Ger (3.9 EBC) 5.0 %
250.00 g Crystal Malt (150 EBC) (150.0 EBC) 4.8 %
210.32 g Extra Dark Crystal Malt (340.0 EBC) 4.0 %
130.00 g Vienna Malt (6.9 EBC) 2.5 %
105.00 g Chocolate Malt (1000.0 EBC) 2.0 %

11.00 g Amarillo Gold [10.90 %] - First Wort 75.0 min 13.1 IBUs
7.00 g Centennial [11.50 %] - First Wort 75.0 min 8.8 IBUs
7.00 g Amarillo Gold [10.90 %] - Boil 20.0 min 4.4 IBUs
7.00 g Centennial [11.50 %] - Boil 20.0 min 4.6 IBUs
7.00 g Amarillo Gold [10.90 %] - Boil 10.0 min 2.9 IBUs
7.00 g Centennial [11.50 %] - Boil 10.0 min12 3.1 IBUs
7.00 g Amarillo Gold [10.90 %] - Boil 5.0 min13 1.6 IBUs
7.00 g Centennial [11.50 %] - Boil 5.0 min 14 1.7 IBUs
19.00 g Amarillo Gold [10.90 %] - Dry Hop 10.0 Days Hop 15 0.0 IBUs
9.00 g Centennial [10.00 %] - Dry Hop 10.0 Days Hop 16 0.0 IBUs

Beer Profile

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 40.2 IBUs
Est Color: 36.1 EBC

Created with BeerSmith