Stoned American Brown Ale
I used a recipe for a northern english brown and added a few lbs extra grain, then used the hop schedule from the Stone Pale Ale
16.5 lb Maris Otter
2lb Munich 10L
2lb American 60L Crystal
12oz Chocolate malt
60 minute mash @ 150 degree F
90 minute boil shcedule
Right before boil, I added 2 pkg of Burton Salts
.9oz Colombus 15.5%AA @90 min
1.54oz Ahtanum 5.2%AA 4.9%Beta @ 10 min
1 Whirflock Tablet @ 10 min
2.4oz Ahtanum 5.2%AA 4.9%Beta @ F/O
Like I said, this is my first attempt at a Brown Ale. I love it. Definately will try again. After two weeks in the bottle, it has conditioned into a nice beer. The extra hops add a layer of flavor that isn't in most browns, but is nice if you're American and are used to hoppier beers. My friends say it's like a Newcastle on steroids.
I've done this recipe twice now and I think it's great. I kegged the last batch and after ten days on gas in the fridge, it's just as good, if not better than the bottled version. I did 5 gal with White Labs Burton ale yeast and the other 5 with the White Labs London Ale yeast. I prefer the English, but if you give this a try I'd like some feedback. This is a darker brown than Newcastle. It retains a nice malty flavor, has a good head and doesn't really remind me of Stone Pale Ale until I burp. Then the taste is the same.
what is sugar trim?
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