First Brown Ale help

[bransona]

Eyyyyy :rockin:

I'm looking into brewing my first brown ale. I'm aiming for a smoky American brown, not too bitter, with some nice malt backbone (working with what I have on hand though).

1.5 Gallons
OG: 1.050 ~40 IBU

Briess 2-row pale (80%)
Briess Crystal 20 (5%)
Briess Cherrywood Smoked Malt (10%)
Briess Dark Chocolate (5%)
Briess 2-row Black (0.5%)

Yes, it adds up to over 100%. Approximations are fun

Mash at 152 for an hour.

Bittering with 1/4oz nugget for 45 minutes, no other hops since I want the malts to provide most of the flavor.

I've got Nottingham on hand, and I figure it won't overpower the American style I'm gunning for.

Never done this before, so rip me to shreds, guys

 

[bransona]

Shameless self-bump because I have the free time to brew this afternoon

 

[brrman]

I have a smokey brown ale recipe I make a couple times a year.
Personally I would remove the black malt and replace the Crystal 20L with 60L (increased to 10% of the grist). Black malt is typical of English browns.

 

[m00ps]

FWIW, nottingham really isnt an english yeast in terms of its flavor and attenuation levels. Much more similar to clean american yeasts

i think itll turn out fine. Ferment in the low 60s if you can

 

[mario_silent]

Sounds pretty solid to me! if you want more maltiness to come out of there, I'd probably add some 5% of munich or victory for some breadiness that matches perfectly with a brown.
Also it feels like the beer will be a bit dry, I'd bump up the caramel a little bit or mash at about 155 - 156 for some body too.

Nottingham is great too but if you want to be a little more english character, you could try the Windsor or S04

Good luck!

 

[bransona]

I evened it out to 10% Crystal 20 and Smoked malt, and added 5% caramunich. Does that sound about right?

 

[mario_silent]

I evened it out to 10% Crystal 20 and Smoked malt, and added 5% caramunich. Does that sound about right?

Sounds pretty good. A bit more sweetness of the crystal will even out the smokiness I believe. Otherwise the flavor might be a little harsh

 

[bransona]

It's mashing away at 156-158 right now! The wort tastes really interesting. Sort of a mesquite smokiness, which yes, is complimented perfectly with the extra crystal and munich. Can't wait for this one to get funky with the yeasty beasties :rockin:

 

[mario_silent]

It's mashing away at 156-158 right now! The wort tastes really interesting. Sort of a mesquite smokiness, which yes, is complimented perfectly with the extra crystal and munich. Can't wait for this one to get funky with the yeasty beasties :rockin:

Excellent! glad to hear it. Sounds really interesting indeed

 

[bransona]

Thanks for your help, guys!