All Grain Yeast:
US-05 Batch Size (Gallons):
5.5 Original Gravity:
1.057 Final Gravity:
40 Boiling Time (Minutes):
20 Primary Fermentation (# of Days & Temp):
7 low 60's Secondary Fermentation (# of Days & Temp):
14 mid 70's Tasting Notes:
My favorite Brown ale.
American Brown Ale85% efficiency for a OG of 1.057, 20 SRM and 40 IBU.
70% 7 lb 8 oz American Two-row Pale
9% 1 lb Franco Belges Crystal Munich 80L
9% 1 lb Victory Malt
4% 8 oz Torrified Wheat
4% 7 oz Chocolate Malt 350L
1% 1 oz Pale Chocolate Malt 165L
1% 1 oz Coffee Malt 165L
2 oz Malto Dextrin (I add it at bottling)Mashed at ~153
60 mins 1.0 Palisades pellet 8.0
20 mins 0.5 Vanguard leaf 4.5
5 mins 0.5 Williamette leaf 4.5US-05 dry yeastCarbed to ~2.4 volumes
I've brewed a number of different renditions of this recipe. My last one (V10) placed third in brown ales in the Morebeer forum comp. I subbed a few hops and used some different crystals in that batch. The one I posted here is better.
Score sheets say it needs more chocolate malt. Updated with more than enough. This one tastes like a liquid Snickers bar.
The finished beer is great. Malty and chocolaty aroma, good mouth feel with medium carbonation, substantial but not chewy. The flavor is like sweet chocolate, caramel and peanuts with some spicy hops. It finishes by coating the mouth with chocolate goodness and the hops still lingering, fading together in unison. The balance is perfect. I liked the lower chocolate level of V10 but this will score higher in BJCP contests. The aroma is the biggest improvement. I think this is getting too close to a robust porter (4 oz black patent and it would be a good one.)
V11, the latest revision. http://hopville.com/recipe/185634/american-brown-ale-recipes/gilamonsterv11