Dark Brown Ale - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Dark Brown Ale

Reply
 
Thread Tools
Old 02-10-2009, 05:25 PM   #1
iamjonsharp
 
iamjonsharp's Avatar
Recipes 
 
Oct 2006
Cincinnati, OH
Posts: 577
Liked 16 Times on 11 Posts


Recipe Type: All Grain   
Yeast: SafAle English Ale Yeast (S-04)   
Yeast Starter: No   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5 gallons   
Original Gravity: 1.047   
Final Gravity: 1.017   
IBU: 20   
Boiling Time (Minutes): 60   
Color: 25   
Primary Fermentation (# of Days & Temp): 24 days @ 63F   
Additional Fermentation: No   
Secondary Fermentation (# of Days & Temp): 8 days @ 68F   
Tasting Notes: See below   



Dark Brown Ale

11B Southern English Brown Ale

Brew Date: September 26th, 2008
Batch Size: 5 gallons
Recipe Type: All-Grain
Brewhouse Efficiency: 75%
Original Gravity: 1.047
Final Gravity: 1.017
Apparent Attenuation: 62%
ABV: 3.9%
IBUs: 20
SRM: 25
Primary Fermentation: 24 days at 63F
Secondary Fermentation: 7 days at 68F
Boil Length: 60 minutes

Ingredients

7 lbs Pale Ale Malt, Maris Otter (82%)
1 lb Crystal 60L Malt (12%)
8 oz Chocolate Malt (6%)

1.5 oz Fuggles [4%] (60 min)

SafAle English Ale Yeast (S-04)

3.75 oz Corn Sugar (2.2 Volumes CO2)

Mash Profile

Single Infusion Batch Sparge
153F for 60 minutes
1.25 qts of water per lb grain

Brewing Notes

The perfect brown ale (at least in my opinion). Dark, lowly hopped, chocolately, sweet with soft flavors and a hint of roastiness. This is the brew I would want to drink in a pub with meatloaf and mashed potatoes.

Tasting Notes

Black color with small light-brown head. Aroma of chocolate, toffee, and fruit. Full-bodied, creamy texture with soft carbonation, roasty finish and a hint of bitterness. Medium duration, moderately sweet flavors of chocolate and fruit.


__________________
Primary - Pale Mild, Ginger Ale, Brown Porter
Secondary - Stupid Berliner Weiss that won't sour...

Gold_Robber Likes This 
Reply With Quote
Old 02-15-2009, 08:52 AM   #2
QueenCityALER
 
QueenCityALER's Avatar
Recipes 
 
Jan 2009
Charlotte area NC, NC
Posts: 292
Liked 1 Times on 1 Posts


Looks nice! Got an extra bottle? I'm thirsty!!!!
__________________
GO! MANCHESTER UNITED! GO!
The blood of Vikings runs through my veins... and sometimes their beer.

Hell or High water Brewery

All Brews: ALL GRAIN ALL THE TIME!

 
Reply With Quote
Old 02-05-2010, 01:58 PM   #3
nutty_gnome
HBT_SUPPORTER.png
 
nutty_gnome's Avatar
Recipes 
 
Jan 2009
Princeton, Nj
Posts: 1,377
Liked 124 Times on 98 Posts


I'm wondering why you let it primary for so long. Did you feel it needed the time, or is this your normal practice, or was it a scheduling issue?

I brewed this on Jan 31. I'm going to primary for 3 weeks then secondary for 1 and bottle at the end of Feb. I am just wondered if the time-frames are crucial, in your opinion, to the quality of the beer.

N_G
__________________
N_G
It could be worse.

 
Reply With Quote
Old 02-10-2010, 10:10 PM   #4
iamjonsharp
 
iamjonsharp's Avatar
Recipes 
 
Oct 2006
Cincinnati, OH
Posts: 577
Liked 16 Times on 11 Posts


Quote:
Originally Posted by nutty_gnome View Post
I'm wondering why you let it primary for so long. Did you feel it needed the time, or is this your normal practice, or was it a scheduling issue?

I brewed this on Jan 31. I'm going to primary for 3 weeks then secondary for 1 and bottle at the end of Feb. I am just wondered if the time-frames are crucial, in your opinion, to the quality of the beer.

N_G
Time frames aren't crucial, I usually let the beer sit in primary for 2-3 weeks, and sometimes secondary for a week or two. The time frames for the batch on this recipe page were more or less scheduling issues, it was 24 days because thats when I had time to get to secondarying it.

Let us know how it turns out!

__________________
Primary - Pale Mild, Ginger Ale, Brown Porter
Secondary - Stupid Berliner Weiss that won't sour...

 
Reply With Quote
Old 02-23-2010, 02:57 AM   #5
FalangaNR
Recipes 
 
Feb 2010
Brooklyn
Posts: 7

which grains do you mash? all of em?

 
Reply With Quote
Old 02-23-2010, 03:52 AM   #6
iamjonsharp
 
iamjonsharp's Avatar
Recipes 
 
Oct 2006
Cincinnati, OH
Posts: 577
Liked 16 Times on 11 Posts


Quote:
Originally Posted by FalangaNR View Post
which grains do you mash? all of em?
Yup.Yup.Yup.
__________________
Primary - Pale Mild, Ginger Ale, Brown Porter
Secondary - Stupid Berliner Weiss that won't sour...

 
Reply With Quote
Old 02-23-2010, 12:50 PM   #7
nutty_gnome
HBT_SUPPORTER.png
 
nutty_gnome's Avatar
Recipes 
 
Jan 2009
Princeton, Nj
Posts: 1,377
Liked 124 Times on 98 Posts


Mine is still in primary. I'll bottle it up this weekend.

March 3 update. I bottled and this is one sublime brew. It was very smooth and definetly tasted like a easy-going dark beer. I really liked the sample... a lot. Can't wait to seee what a lil time in the bottle does for this one.
__________________
N_G
It could be worse.


 
Reply With Quote
Old 03-16-2010, 10:55 PM   #8
FalangaNR
Recipes 
 
Feb 2010
Brooklyn
Posts: 7

Can you please explain to me what your fermentation looked like?

I brewed this on Saturday night.
Sunday there was plenty bubbles to go around,
But now, monday and today (tuesday), it manages to squeeze one out every 57 seconds.
Is there supposed to be such a drastic change in so little time?

Sorry for the noob question, this is my second batch i ever made.
I cant relax, not worry, and have a homebrew because my 1st batch is conditioning.

 
Reply With Quote
Old 03-17-2010, 12:28 PM   #9
nutty_gnome
HBT_SUPPORTER.png
 
nutty_gnome's Avatar
Recipes 
 
Jan 2009
Princeton, Nj
Posts: 1,377
Liked 124 Times on 98 Posts


I brewed it in a bucket so I didn't see it. I could see the shadow of the krausen ring though. I had strong fermentation for about 1.5 days then it slowed over time. Its entirely possible the yeast 'did their thing' and you're fine. I let mine sit in primary at around 65 to 67 degrees for at least 3 weeks.

After a few weeks in the bottle I can say that this is a wonderful beer. The 04 gives it that little bit of english tang. I have been drinking them at room temp because the fridge gets them too cold. It is a nice, elegant, enjoyable beer.
__________________
N_G
It could be worse.

 
Reply With Quote
Old 03-17-2010, 09:06 PM   #10
FalangaNR
Recipes 
 
Feb 2010
Brooklyn
Posts: 7

Quote:
Originally Posted by nutty_gnome View Post
I brewed it in a bucket so I didn't see it. I could see the shadow of the krausen ring though. I had strong fermentation for about 1.5 days then it slowed over time. Its entirely possible the yeast 'did their thing' and you're fine. I let mine sit in primary at around 65 to 67 degrees for at least 3 weeks.

After a few weeks in the bottle I can say that this is a wonderful beer. The 04 gives it that little bit of english tang. I have been drinking them at room temp because the fridge gets them too cold. It is a nice, elegant, enjoyable beer.
Thanks.
Mine is now sitting at 74 degrees. I have an empty/dark room which maintains that temp. the rest of the house has unstable temp. im fermenting it in a glass carboy. i wrapped the carboy with a towel to not let in any light. is this something i should be concerned with?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
American (dark) Brown Ale HOOTER Homebrew Ale Recipes 1 05-20-2012 05:46 PM
Light or Dark Brown Sugar? Pelikan Recipes/Ingredients 5 11-25-2008 06:00 PM
Addition of Dark brown sugar starrfish Recipes/Ingredients 15 11-21-2008 09:37 PM
Would ya look at that? Dark & Hoppy (Texas Brown) Alamo_Beer Recipes/Ingredients 12 07-30-2008 01:09 PM
Bottle Dark Nut Brown Ale yet? Tag Beginners Beer Brewing Forum 5 03-23-2008 04:09 AM


Forum Jump