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

Not sure why you say

unlike "cascadian dark ale" , the roasty components are evident.

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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.

Kilted Brewer said:

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.

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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.

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.

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.

BillyBeer said:

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.

Click to expand...

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.

I'm convinced! Post one of these recipes so I can give it a try!

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.

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

BillyBeer said:

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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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.

Here's the recipe I came up with for my first all grain batch ever, it's going to be an India Brown:


India Brown - AG - Specialty Beer
================================================================================
Batch Size: 5.000 gal
Boil Size: 5.750 gal
Boil Time: 0.000 s
Efficiency: 70%
OG: 1.075
FG: 1.019
ABV: 7.3%
Bitterness: 126.8 IBUs (Tinseth)
Color: 23 SRM (Mosher)

Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 12.000 lb Yes No 79% 2 L
Caramel/Crystal Malt - 60L Grain 1.500 lb Yes No 74% 60 L
Chocolate Malt (US) Grain 8.000 oz Yes No 60% 350 L
Cara-Pils/Dextrine Grain 8.000 oz Yes No 72% 2 L

Hops
================================================================================
Name Alpha Amount Use Time IBU
Chinook 13.0% 2.000 oz Boil 1.000 hr 77.9
Amarillo 9.5% 2.000 oz Boil 10.000 min 20.6
Amarillo 9.5% 1.000 oz Dry Hop 1.000 hr 0.0
Simcoe 13.0% 2.000 oz Boil 10.000 min 28.2
Simcoe 13.0% 1.000 oz Dry Hop 1.000 hr 0.0

Misc
================================================================================
Name Type Use Amount Time
Whirlfloc Fining Boil 0.000 tsp 0.000 s

Yeast
================================================================================
Name Type Form Amount Stage
Wyeast - American Ale Ale Liquid 0.528 cup Primary

Mash
================================================================================
Name Type Amount Target Time
Medium Body Infusion 4.063 gal 154.000 F 1.000 hr
Batch Sparge Infusion 3.378 gal 165.200 F 15.000 min


My first beer ever was supposed to be a CDA, but it came out brown. I entered it into a contest as an India Brown and it took best in show! That recipe is in my profile if anyone's interested

Wow!! Those both look awesome...how to choose? I guess I'll see what's available at the LHBS and go from there. Thanks!! I'm stoked to brew asap!!!!

India Brown ale is so nice, because it appeals to the pallete on so many levels:

toasty
roasty
bitter
florral
citrus
caramel sweet

mmmm, mmmmm good. The trick is to get the beer to finish dry 1.015 or less...IMO. I overnight mash at 150.

How do you maintain 150 mash overnight? BTW permo-I'm going to brew your recipe since it's
Your fault I'm suddenly interested in this style.

How do you maintain 150 mash overnight? BTW permo-I'm going to brew your recipe since it's
Your fault I'm suddenly interested in this style.

tdoft said:

How do you maintain 150 mash overnight? BTW permo-I'm going to brew your recipe since it's
Your fault I'm suddenly interested in this style.

Click to expand...

You don't need to maintain 150, you just need it to get there, and hold for an hour or so. I leave mine overnight to save time and to increase fermentability. As long as don't fall below 130 degrees you are good to go.

I wrap my cooler in blankets after I have adjusted my mash to hit the target temp.....then I go to bed. 9 hours later I have usually lost about 10 degrees. It is a time saver and you get increased fermentability and efficiency.

If you do brew mine, please let me know what you think! It is very good beer......a house favorite for the "real beer" lovers that visit my place.

Can't wait...but I'll have to because I've got all the makings for a stout ready to go first. If I hadn't already milled and mixed.... it will be ready for the holidays anyway and should make a great Christmas ale!!

tdoft said:

Can't wait...but I'll have to because I've got all the makings for a stout ready to go first. If I hadn't already milled and mixed.... it will be ready for the holidays anyway and should make a great Christmas ale!!

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One thing that was brought up in another thread on HBT tonight was how awesome it is to taste how this beer changes over time. Initially it is very IPA like, hop forward in taste and aroma...then over time it becomes balances as the hops start to fade and the malts and roasted malts become more evident. There is really, quite a shelf life on the stuff and I have some that I bottled in late May, that is just awesome right now.

BTW, here is my IIBA, though it may not carry enough west coast hops to really qualify.

Imperial India Brown Ale

14 lb 12oz Two-Row
01 lb 00oz Brown Malt
00 lb 12oz Crystal 60
00 lb 12oz Special Roast
00 lb 08oz Flaked Oats
00 lb 06oz Chocolate Malt

1.75oz 60min Columbus
0.75oz 35min Columbus
2.00oz 20min Willamette
1.50oz 05min Willamette
1.00oz 05min Amarillo

0.50oz Columbus dry hop
1.00oz Amarillo dry hop
1.00oz Willamette dry hop

5 gal batch, 120 min boil
predicted OG 1.097
predicted FG 1.023 (actually aiming for 1.016 using a re-pitch after 7 days)
IBU approx 95-98
estimated efficiency: 75%
Mash at ~150-152

Pitching on a yeast cake of WLP001 from a batch of Amarillo Pale Ale I will be
kegging the same day

These all sound pretty good. I'll have to put an IBA on my list to try after the Christmas brew.