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Old 08-11-2010, 06:44 PM   #1
permo
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Default India Brown Ale - let's discuss characteristics of this hybrid style

I know this is officially not a judged category or style of beer, but who cares. this is currently a style of beer I am quite enamored with. I will post what I consider to be the workable parameters and charactersitics of this style when I brew it. Let's discuss.

SRM 18-27
OG 1.058 - 1.075
FG 1.010 -1.018
IBU 45-80

Characteristics:

Brown to dark brown in color, usually a dense tan colored head. Hop flavor and aroma are quite evident in the beer. There is considerable malt and caramel backbone supporting the hops, and unlike "cascadian dark ale" , the roasty components are evident. Typically derrived from chocolate malt or pale chocolate malt. The use of specialty and caramel malts is encouraged! This beer should be highly drinkable, and by no means heavy and filling.

Ingredients:

Pale Two Row malt base, caramel malts comprise up to %15 of grain bill, the use of roasted malts adds the color and roasty toasty flavors that make this ale so delicious. Specialty malts with nutty, roasty flavor components are used. The beer is heavily hopped, especially late in the boil with American hops like centennial, chinook, cascade etc.etc... Dry hopping encouraged.



mmmm, india brown ale

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Old 08-11-2010, 07:19 PM   #2
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Not sure why you say

Quote:
unlike "cascadian dark ale" , the roasty components are evident.
That's the gig man...the roasty components ARE evident in a proper CDA.

I view what you are talking about as a hopped up American Brown. Most of your requirements are the same, minus the IBU's being higher here.
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Old 08-11-2010, 07:27 PM   #3
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Quote:
Originally Posted by Kilted Brewer View Post
Not sure why you say That's the gig man...the roasty components ARE evident in a proper CDA.

I view what you are talking about as a hopped up American Brown. Most of your requirements are the same, minus the IBU's being higher here.

Hmmm, I always thought that CDA was basically IPA, but black. The roasted component was supposed to be quite minimal. At least according to the article I just read in BYO.
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Old 08-11-2010, 08:56 PM   #4
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Minimal doesn't equal not evident. It's not supposed to be stout roasty, but you should be able to tell they are there. It's more than just a color. But this isn't a thread on that, so let's move on....

India Brown Ales....yummy.

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Old 08-11-2010, 10:58 PM   #5
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My CDA/IBA follows most of the guidelines that you indicate except for the IBU - mine comes in at 130.

The funny thing is everyone who has tasted it, especially the non-hopheads, love the balance of the beer.

It is by far one of my favorites.

Don't make the mistake I made on one batch and triple your roasted barley....a light roasted flavor is great but man that was strong.

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Old 08-12-2010, 01:51 PM   #6
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Quote:
Originally Posted by BillyBeer View Post
My CDA/IBA follows most of the guidelines that you indicate except for the IBU - mine comes in at 130.

The funny thing is everyone who has tasted it, especially the non-hopheads, love the balance of the beer.

It is by far one of my favorites.

Don't make the mistake I made on one batch and triple your roasted barley....a light roasted flavor is great but man that was strong.

130 IBU, probably not overly bitter if you use the correct hops, like Magnum or even if a good percentage of the IBU are late in the boil.

Man, I can't beleive there isn't more love for IBA! Such a great beer.
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Old 08-12-2010, 02:08 PM   #7
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I'm convinced! Post one of these recipes so I can give it a try!

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Old 08-12-2010, 02:39 PM   #8
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Briess 2-Row Brewer's Malt 13 lb
Crisp Chocolate Malt 0.25 lb
Simpsons Extra Dark Crystal 0.25 lb
Simpsons Dark Crystal 0.25 lb
Simpsons Medium Crystal 0.25 lb
Crisp Pale Chocolate Malt 0.25 lb
Briess Victory 0.25 lb
Briess 2 Row Caramel 10 0.25 lb
Caramel Munich 0.25 lb
1 oz magnum at 60
1 oz centennial at 20
1 oz cascade at 15
1 oz centennial at 10
1 oz cascade at 5
1 oz centennial at FO
1 oz centennial dry hop

Mash at 150

OG = 1.064 FG = 1.011

I used the bells yeast strain, but WLP001 would be good, or better yet. Pacman.

there is really nothing reserved about IBA, so I decided to use a more characterfull yeast strain.

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Old 08-12-2010, 03:12 PM   #9
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IBA/CDA
Author: BillyBeer

Size: 11.0 gal
Efficiency: 80.0%
Attenuation: 75.0%

Original Gravity: 1.067 (1.000 - 1.100)
Terminal Gravity: 1.017 (1.000 - 1.100)
Color: 22.54 (0.0 - 50.0)
Alcohol: 6.65% (0.0% - 10.0%)
Bitterness: 130.8 (0.0 - 50.0)

Ingredients:
22.0 lb American 2-row
1.0 lb Caramel Malt 20L
1.0 lb Brown Malt
1.0 lb White Wheat Malt
1.0 lb Belgian Aromatic
8.0 oz Kiln Coffee Malt
0.75 lb Chocolate Malt
4.0 oz Roasted Barley
1.0 oz Warrior (16.0%) - added first wort, boiled 60 min
1.0 oz Warrior (16.0%) - added during boil, boiled 60 min
1.0 oz Columbus (15.0%) - added during boil, boiled 60 min
1.0 oz Summit (17.0%) - added during boil, boiled 30 min
1.0 oz Columbus (15.0%) - added during boil, boiled 30 min
1.0 oz Mt. Hood (5.0%) - added during boil, boiled 15 min
2.0 oz East Kent Goldings (5.0%) - added during boil, boiled 10 min
2.0 oz East Kent Goldings (5.0%) - added during boil, boiled 1 min
2.0 ea Fermentis US-05 Safale US-05
1.0 oz Summit (17.0%) - added dry to secondary fermenter
1.0 oz Mt. Hood (5.0%) - added dry to secondary fermenter
2.0 oz Cascade (5.5%) - added dry to secondary fermenter


Mash Target: 150 °F - 75 min
Batch Sparge @ 175 °F, 10 min x 2

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Old 08-12-2010, 03:13 PM   #10
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Quote:
Originally Posted by BillyBeer View Post
IBA/CDA
Author: BillyBeer

Size: 11.0 gal
Efficiency: 80.0%
Attenuation: 75.0%

Original Gravity: 1.067 (1.000 - 1.100)
Terminal Gravity: 1.017 (1.000 - 1.100)
Color: 22.54 (0.0 - 50.0)
Alcohol: 6.65% (0.0% - 10.0%)
Bitterness: 130.8 (0.0 - 50.0)

Ingredients:
22.0 lb American 2-row
1.0 lb Caramel Malt 20L
1.0 lb Brown Malt
1.0 lb White Wheat Malt
1.0 lb Belgian Aromatic
8.0 oz Kiln Coffee Malt
0.75 lb Chocolate Malt
4.0 oz Roasted Barley
1.0 oz Warrior (16.0%) - added first wort, boiled 60 min
1.0 oz Warrior (16.0%) - added during boil, boiled 60 min
1.0 oz Columbus (15.0%) - added during boil, boiled 60 min
1.0 oz Summit (17.0%) - added during boil, boiled 30 min
1.0 oz Columbus (15.0%) - added during boil, boiled 30 min
1.0 oz Mt. Hood (5.0%) - added during boil, boiled 15 min
2.0 oz East Kent Goldings (5.0%) - added during boil, boiled 10 min
2.0 oz East Kent Goldings (5.0%) - added during boil, boiled 1 min
2.0 ea Fermentis US-05 Safale US-05
1.0 oz Summit (17.0%) - added dry to secondary fermenter
1.0 oz Mt. Hood (5.0%) - added dry to secondary fermenter
2.0 oz Cascade (5.5%) - added dry to secondary fermenter


Mash Target: 150 °F - 75 min
Batch Sparge @ 175 °F, 10 min x 2

I really dig the brown malt. I recently brewed a baltic porter with brown malt and amber malt. I never even made the connection to use some in my IBA.
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