Chapka: New style page

2007-10-22T00:21:41Z

New style page

Chapka: Redirecting to American Ale#10C. American Brown Ale

2007-08-15T12:43:11Z

Redirecting to American Ale#10C. American Brown Ale

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#REDIRECT[[American Ale#10C. American Brown Ale]]

← Older revision		Revision as of 00:21, 22 October 2007
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−	~~#REDIRECT~~[[American Ale~~#10C~~. American Brown Ale]]	+	[[Category:Beer]]
		+	[[Category:Beer styles]]
		+	[[Category:Ale styles]]
		+	[[Category:American beer styles]]
		+	[[Category:BJCP beer styles]]
		+
		+	A diverse category, '''American Brown Ale''' encompasses American versions of [[English Brown Ale]] and [[Porter]]. These beers usually feature more hop character than their English counterparts, and often higher alcohol content as well.
		+
		+	==History of American Brown Ale==
		+	{{sectionStub}}
		+
		+	==Brewing American Brown Ale==
		+	{{sectionStub}}
		+
		+	==Competition Styles==
		+
		+	Both the [[BJCP]] and the [[GABF]] recognize American Brown Ale as a style separate from the English originals.
		+
		+	===BJCP Style Guidelines===
		+
		+	{{BJCPStyle
		+	\|number=10C
		+	\|name=American Brown Ale
		+	\|category=American Ale
		+	\|ibu=20-40+
		+	\|srm=18-35
		+	\|og=1.045-1.060
		+	\|fg=1.010-1.016
		+	\|abv=4.3-6.2
		+	\|aroma=Malty, sweet and rich, which often has a chocolate, caramel, nutty and/or toasty quality. Hop aroma is typically low to moderate. Some interpretations of the style may feature a stronger hop aroma, a citrusy American hop character, and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Moderately low to no diacetyl.
		+	\|appearance=Light to very dark brown color. Clear. Low to moderate off-white to light tan head.
		+	\|flavor=Medium to high malty flavor (often with caramel, toasty and/or chocolate flavors), with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy character. Very low to moderate fruity esters. Moderately low to no diacetyl.
		+	\|mouthfeel=Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately high carbonation. Stronger versions may have some alcohol warmth in the finish.
		+	\|overall=Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties.
		+	\|comments=A strongly flavored, hoppy brown beer, originated by American home brewers. Related to American Pale and American Amber Ales, although with more of a caramel and chocolate character, which tends to balance the hop bitterness and finish. Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft brewed examples. IPA-strength brown ales should be entered in the Specialty category.
		+	\|ingredients=Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops are typical, but UK or noble hops can also be used. Moderate carbonate water would appropriately balance the dark malt acidity.
		+	\|commercial=Brooklyn Brown Ale, Great Lakes Cleveland Brown Ale, Avery Ellie's Brown Ale, Left Hand Deep Cover Brown Ale, Bell's Best Brown, North Coast Acme Brown, Lost Coast Downtown Brown, Big Sky Moose Drool Brown Ale
		+	}}
		+
		+	===GABF Style Listings===
		+
		+	{{GABFStyle
		+	\|number=53
		+	\|name=American Style Brown Ale
		+	\|description=American brown ales range from deep copper to brown in color. Roasted malt caramel-like and chocolate-like characters should be of medium intensity in both flavor and aroma. American brown ales have an evident hop aroma, medium to high hop bitterness, low to medium hop flavor and a medium body. Estery and fruity-ester characters should be subdued; diacetyl should not be perceived. Chill haze is allowable at cold temperatures.
		+	\|og=1.040-1.060 (10-15 ºPlato)
		+	\|fg=1.010-1.018 (2.5-4.5 ºPlato)
		+	\|alcohol=3.3-5.0% (4-6.4%)
		+	\|bitterness=25-45
		+	\|color=15-26 (30-52 EBC)
		+	}}

American Brown Ale - Revision history

Chapka: New style page

Chapka: Redirecting to American Ale#10C. American Brown Ale