American Brown Ale?

I have searched a little on this and haven't come up with much. Being in Alabama (aka beer hell), there are no representatives of this style local to buy.

Here's my first stab at this. 5 gallons @ 70% eff.

9.0 lbs MO
1.0 lbs Crystal 40
.50 lbs Caramunich
.50 lbs Special B
.25 lbs Aromatic
.13 lbs Flaked Barley

O.G. 1.059

.50 oz Nuggett @ 60min
.50 oz Nuggett @ 20min
1.0 oz Willamette @ 10min
1.0 oz Willamette @ 0min

IBU's 42

I wanted something hoppier than a standard brown, but I also wanted to get away from the "citrus" hops. I like Willamette. If I am reading the guidelines right, this is a malt forward style (either caramel sweet or nutty). I elected for the caramel sweet. Almost an Amber with malt aroma added.

Any ideas appreciated!

Chocolate malt is a integral part of the style. Look at a Moose Drool clone recipe for a base line.

Thanks. Dropped the aromatic and replaced it with chocolate malt.

Anyone else do anything with this style? There doesn't seem to be a lot on it.......

I would personally drop the Special B, but otherwise looks pretty nice.

YEah, look at the brewingnetwork's page. They have a show that did a clone of Moose Drool. Awsome stuff. Or try the Janets Brown Ale in Jamils book. McDole made up a great recipe in that one.

Ender

I've won a few ribbons with this one...

#125 Noti Brown

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 8.00 Wort Size (Gal): 8.00
Total Grain (Lbs): 19.60
Anticipated OG: 1.064 Plato: 15.67
Anticipated SRM: 23.3
Anticipated IBU: 50.7
Brewhouse Efficiency: 79 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 10.25 Gal
Pre-Boil Gravity: 1.050 SG 12.38 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.5 14.40 lbs. Pale Malt(2-row) America 1.036 2
10.2 2.00 lbs. Crystal 55L Great Britian 1.034 55
12.2 2.40 lbs. Munich Malt(light) America 1.033 10
4.1 0.80 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.40 oz. Willamette Whole 4.80 15.6 90 min.
0.80 oz. Willamette Whole 4.80 7.7 45 min.
0.40 oz. Galena Whole 14.50 11.6 45 min.
1.20 oz. Willamette Whole 4.80 9.6 30 min.
1.20 oz. Willamette Whole 4.80 6.2 15 min.
0.40 oz. Chinook Whole 13.00 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1056 Amercan Ale/Chico


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 19.60
Total Water Qts: 24.50 - Before Additional Infusions
Total Water Gal: 6.13 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 67.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 0 60 152 152 Infuse 169 24.50 1.25


Total Water Qts: 24.50 - After Additional Infusions
Total Water Gal: 6.13 - After Additional Infusions
Total Mash Volume Gal: 7.69 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

The previous recipe is a lot like mine. One thing to decide is what temperature to mash at. If you like a very smooth but lighter tasting brown ale, such as newcastle, be sure to mash at 150-152. If you'd like a richer, sweeter brown ale where the chocolate comes out a bit more, mash at 155-158F. Either way, I think your recipe looks tasty!

My brown ale, which is on the darker and richer side is more like a light porter. It won't win any competitions for either category, but it's a house favorite and disappears quickly...even the wife likes it.

9# Pale Ale malt
1.75# Crystal 60L
0.50# Choclate Malt
0.25# Special B

.5 oz Centennial (60m)
.5 oz Willamette (30m)
.5 oz Willamette (5m)

Nottingham Dry Yeast
Mash @ 156F for 60 minutes

I would drop the chocolate and go with a larger amount of brown malt instead. Also, consider some victory.

I scored a 45/50 at the 2010 Great Arizona Homebrew Competition with this one.....haven't really named it yet - but I kept the recipe extremely simple:

9 lbs 2-row
1.5 lb Munich
1 lb Crystal 60L
0.5 lb chocolate malt

Mash @ 155*F for 60 minutes

Hop Schedule

1 oz. EKG @ 60
1 oz. Liberty @ 30
1 tsp. Irish Moss @ 15
1 cup brown sugar @ 5
1 oz. Willamette @ 5

Wyeast 1318 with 750 mL starter

I got some very good reviews of my attempt at McDole's "Janet's Brown Ale". It's a pretty strong example of the style, which helps it's chances at competitions, but it's also a damn fine tasting brown ale IMO!

Tasty is da man!