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Old 01-22-2010, 05:15 AM   #1
Sep 2008
Posts: 2,061
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I brewed up my 4th all grain batch a few weeks ago, a clone Downtown Brown from AHS. It ended up way to is pretty much porter/stout black. Can any of you more experienced brewers help with what I might of done wrong, if anything. Here is the recipe for 5 gal.
8 lb 2-Row
.5 lb Chocolate Malt
.75 lb Special Roast
3 oz Black Patent Malt
.5 lb Crystal 60L

Mashed at 149 for 60 minutes. Single Batch Sparge. Ferment at 68 F for 10 days. It even tastes more like a porter than an American Brown. I almost wonder if somehow the recipe got mixed up with a porter. Any thoughts or comments. Thanks. Al

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Old 01-22-2010, 06:33 AM   #2
May 2007
San Diego, CA
Posts: 4,276
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What was the hop schedule? American browns can be very dark.

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Old 01-22-2010, 02:36 PM   #3
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
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Three ounces of BP is on the high side, most of my brown recipes that use it call for 1-2 ounces. Also, recipes that use BP, use less Chocolate, about 2 ounces less per ounce of BP. I think you would have been fine with one or the other OR half as much of each.
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Old 01-22-2010, 04:33 PM   #4
Brew-boy's Avatar
May 2006
Lapeer, Michigan
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I am not a big fan of BP in my browns. I do add an oz of Carafa when I want it a little darker.
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Old 01-22-2010, 04:37 PM   #5
Aug 2009
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I brewed the One Down Brown from B3 a couple weeks ago and it is way darker than I expected, too.

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Old 01-22-2010, 04:47 PM   #6
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Mirilis's Avatar
Feb 2008
Greenville, Ohio
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there are things like water chemistry and how vigerous you boil was that will affect the color of the end product as well. More than likely I would guess that one of those is the culprit.

If it was a kit beer (and you didnt add anything to it) then it has to be a part of your process that got it a little darker.

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Old 01-22-2010, 04:52 PM   #7
dfohio's Avatar
Nov 2008
Columbus, OH
Posts: 230
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I've never had downtown brown so that recipe may be a clone. However, .5lb of chocolate and 3oz of black patent definitely roll into brown porter/porter territory. (for me)

I make a nut brown with .75lb Special Roast, 5oz chocolate, 1 lb of c-40 and it is definitely at upper limits for a brown ale in terms of color
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Old 01-22-2010, 09:48 PM   #8
Sep 2008
Posts: 2,061
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Since I am a new AG brewer can anyone fill me in or point me in the right direction on how water chemistry and how vigourous a boil will effect color. My water is definetly on the harder side. I do full boils in a 30 qt kettle which allows a small boil but nothing crazy.

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