National Homebrew Day Giveaway - Enter Now - Weekend Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Can I have some advice on an American Brown Ale?
Reply
 
Thread Tools
Old 06-12-2011, 10:47 AM   #1
Whippy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Irmo, South Carolina, USA
Posts: 617
Liked 32 Times on 28 Posts
Likes Given: 109

Default Can I have some advice on an American Brown Ale?

Hey y'all. A local brewery has a Nut Brown Ale that I really enjoy, so I e-mailed them for advice on formulating my recipe.

This is the response I received:

all East Kent Golding (3 additions), og= 13.0p tg= 2.5p, all briess: 2row, carapils,c-60,c-120,choc.,and black.

This is a recipe that I created for a 5 US gallon brew based on these ingredients: (all grains are Briess)

9lb two-row
6oz chocolate
4oz c-120
4oz c-60
2oz carapils
1oz black barley for color


For hops, I am using Columbus and Willamette rather than the EKG because I have lots of them in my freezer. My additions are as follows:

1oz Willamette 4.8% for 60
.5oz Columbus 14.7% for 20
.5 Willamette for 10
.5 Willamette at 0

S-05 yeast


What I am looking for is a nutty and SLIGHTLY sweet flavor, with hop flavor present but balanced with the malts.

Do you see anything here that is striking that you would change? How would you formulate the recipe?
__________________
Two weeks to ferment, two more in the kegs
but in just one night it was drained to the dregs
Whippy is offline
 
Reply With Quote
Old 06-13-2011, 02:24 PM   #2
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,164
Liked 220 Times on 146 Posts
Likes Given: 138

Default

If you want it sweet you could boost the C60 to 8 oz. I might also switch to a different yeast, US-05 has a tendency to dry a beer out more than most other strains. Otheerwise looks good to me, hope it turns out well.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
 
Reply With Quote
Old 06-13-2011, 03:45 PM   #3
Boy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Mt Hood, Oregon
Posts: 349
Liked 19 Times on 14 Posts

Default

I'd go s-04 and maybe add some victory. Or toast some of the base malt in the oven. Palmer has a good chart for guidelines on that.
Boy is offline
 
Reply With Quote
Old 06-13-2011, 05:39 PM   #4
dirty_martini
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Los Angeles
Posts: 319
Liked 8 Times on 8 Posts

Default

Quote:
Originally Posted by Oldsock
If you want it sweet you could boost the C60 to 8 oz. I might also switch to a different yeast, US-05 has a tendency to dry a beer out more than most other strains. Otheerwise looks good to me, hope it turns out well.
Agreed. If you want sweeter you need more crystal. I wouldn't be against upping the 60 to 1lb. Since caramel/toffee notes are standard for a brown, I think you are way low. Also, since 05 dries beers out, I would mash high around 154.
dirty_martini is offline
 
Reply With Quote
Old 06-13-2011, 05:46 PM   #5
harlan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: tucson, arizona
Posts: 15
Default

Use wl002 and you will get a sweet finish you could add 4oz of special b.
harlan is offline
 
Reply With Quote
Old 06-13-2011, 06:54 PM   #6
Whippy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Irmo, South Carolina, USA
Posts: 617
Liked 32 Times on 28 Posts
Likes Given: 109

Default

Thank you all very much for the advice, I will certainly "up" the C-60. I have tried the S-04 yeast before and did not like the results very much, so I will likely go for Wl002 as harlan suggests, or the wyeast London ESB...although the higher mash sounds very appealing too, and is an excellent idea.

Yes, Boy, during my innitial research, the Victory malt DOES sound like a very tasty thing for a Brown Ale, but I am still trying to hold on to the original ingredients as much as possible. (except for the hops of course) Thanks for that tip though...I like the Brown Ales, so will undoubetedly create another some day with some Victory.
__________________
Two weeks to ferment, two more in the kegs
but in just one night it was drained to the dregs
Whippy is offline
 
Reply With Quote
Old 06-13-2011, 07:47 PM   #7
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,737
Liked 25 Times on 22 Posts
Likes Given: 2

Default

Did they give you any idea on the yeast? I would up the C60 quite a bit, mash at 155 and use WLP007 fermented at 68 degrees. Additionally, I think the columbus is a little out of place in this beer at 20. I would go all willamete.

9lb two-row
1#c-60
6oz chocolate
4oz c-120
4oz carapils
2oz black barley for color
WLP007
Mash at 155

1 oz willamette at 60
1 oz willamette at 20
1 oz willamette at 5

mmm, mmm good
permo is offline
 
Reply With Quote
Old 06-13-2011, 08:20 PM   #8
Boy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Mt Hood, Oregon
Posts: 349
Liked 19 Times on 14 Posts

Default

Permo the WL007 is reportedly a whitbread strain, same as s-04.
Boy is offline
 
Reply With Quote
Old 06-13-2011, 08:22 PM   #9
Boy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Mt Hood, Oregon
Posts: 349
Liked 19 Times on 14 Posts

Default

Honestly I brewed an amber ale with 60, 120, for color and sweetness and victory for toasty/nuttiness and it came out very red with excellent toast/nutty results. Up your sweet/nut and I think you'll be perfect for a custom recipe.

Have you considered dumping some hazel nuts in secondary yet. All about trial and error right?
Boy is offline
 
Reply With Quote
Old 09-19-2011, 05:29 PM   #10
Whippy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Irmo, South Carolina, USA
Posts: 617
Liked 32 Times on 28 Posts
Likes Given: 109

Default

Ok, so I got distracted by some other beers for a while. This will be next on the list...just in time for the Autumn.

I have considered all the advice here and have settled on a recipe I did end up using some Victory after all, I could not resist. This is what I came up with for 5 USG...

9.5# two-row
12oz C60
8oz Victory
4oz C120
4oz black barley
4oz carapils

For yeast I am going to use the Wyeast 1332 Northwest Ale. I've never used it before but I think it sounds interesting...

Hops have changed to either all Willamette or all Hallertauer, just for bitterness and maybe a half ounce for aroma.

OG 1.059
23 IBU
SRM 20
Mash at 154F for 60 mins...
est. ABV 5.4%

Thank you all once again for the wonderful advice, it is greatly appreciated!
...now I am thirsty and want beer
__________________
Two weeks to ferment, two more in the kegs
but in just one night it was drained to the dregs
Whippy is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
American Hops for American Nut Brown? kbuzz Recipes/Ingredients 4 04-30-2011 12:10 AM
American Brown Ale help Campbell Recipes/Ingredients 2 03-02-2011 12:07 PM
American Brown Ale? Aubie Stout Recipes/Ingredients 9 06-15-2010 06:47 PM
Would this be an american brown ale? IanIanBoBian Recipes/Ingredients 11 04-01-2009 03:33 AM
American Brown Ale help petep1980 Recipes/Ingredients 2 02-09-2009 07:57 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS