American Brown Ale Brown Out American Brown Ale (Tulsa Fair 2nd place Winner!!)

mkyl428 · Oct 7, 2014

7lbs 2-Row Pale Malt
2lbs Marris Otter
12oz Caramel/Crystal 60L
8oz Chocolate Malt
8oz Flaked Oats

.75oz Cascade 7.5%aa (60 min)
.5oz Perle 7.5%aa (45 min)
.5oz Perle 7.5%aa (30 min)
.5oz Cascade 7.5%aa (5 min)
Whirfloc @ 15min
1oz Cascade Dry Hop (7 days)

1Pkg US-05

90 min Single Infusion Mash @ 155°F

Won 2nd place in American Ale category @ 2014 Tulsa State Fair!

Otis1031 · Oct 7, 2014

I'm assuming 1 package of yeast?

mkyl428 · Oct 7, 2014

Yes 1pkg

elotin · Oct 17, 2014

Brewing this up today. looks delicious

mkyl428 · Oct 17, 2014

Let us know how it turns out! I like this beer a lot. I'm waiting for my last batch of this I brewed up to finish bottle conditioning should be done next week I'm ready! I think this beer is perfect for Fall.

aprichman · Jan 18, 2015

mkyl428 said:
7lbs 2-Row Pale Malt
2lbs Marris Otter
12oz Caramel/Crystal 60L
8oz Chocolate Malt
8oz Flaked Oats

.75oz Cascade 7.5%aa (60 min)
.5oz Perle 7.5%aa (45 min)
.5oz Perle 7.5%aa (30 min)
.5oz Cascade 7.5%aa (5 min)
Whirfloc @ 15min
1oz Cascade Dry Hop (7 days)

1Pkg US-05

90 min Single Infusion Mash @ 155°F

Won 2nd place in American Ale category @ 2014 Tulsa State Fair!

Congrats! My wife and I grew up in Oklahoma before moving out to Oregon. Can't say I miss it too much but it's always fun to go back and visit

I'm adding this to my list of recipes to make.

Cheers :mug:

mkyl428 · Jan 18, 2015

Thanks! Yeah I sometimes wish I was living elsewhere not missing Oklahoma... Lol it's home though... I hope you enjoy this when you make it.

Let me know how it turns out!

Cheers

Duffman870727 · Feb 8, 2015

Brewed this up last night, scaled down to a 3 gallon batch (using your numbers but at a ratio pretending yours is a 5 gallon batch) and hit 1.054 OG. I BIAB and in my process use a little more water to allow trub to settle in the kettle but still get a full carboy. Smelled real tasty as I was siphoning into the carboy, looking forward to the finished product! I had some washed San Diego Super Yeast on hand so that went in along with the stir bar Ooops! So I figured try fermenting it on a stir plate.

mkyl428 · Feb 10, 2015

Duffman870727 said:
Brewed this up last night, scaled down to a 3 gallon batch (using your numbers but at a ratio pretending yours is a 5 gallon batch) and hit 1.054 OG. I BIAB and in my process use a little more water to allow trub to settle in the kettle but still get a full carboy. Smelled real tasty as I was siphoning into the carboy, looking forward to the finished product! I had some washed San Diego Super Yeast on hand so that went in along with the stir bar Ooops! So I figured try fermenting it on a stir plate.

MMMMM looks good!

On a stir plate? Interesting I would think it might oxidize it, but I could be wrong.... Never know till you try! Neat idea keep us posted!

Cheers

Tinpanharry · Feb 10, 2015

mkyl428 said:
MMMMM looks good!

On a stir plate? Interesting I would think it might oxidize it, but I could be wrong.... Never know till you try! Neat idea keep us posted!

Cheers

+1 I wouldn't run the stir plate on that while fermenting for more than a day or so.

Let us know how it turns out!

Cheers.

Colbizle · Feb 14, 2015

Tinpanharry said:
+1 I wouldn't run the stir plate on that while fermenting for more than a day or so.

Let us know how it turns out!

Cheers.

+2000 don't run it on the stir plate. Your going to oxidize the hell out of your beer and possibly over-attenuate especially with that aggressive and highly attenuating yeast. Are you controlling the temp? I'd fear your going to generate a lot of heat too. But to each their own....

Duffman870727 · Mar 7, 2015

So I got this batch bottled up today. F.G = 1.01 for an ABV of 5.7%, 81.5% attenuation. I wasn't worried about oxidizing the beer on the stir plate. My thoughts on it are that you aerate or oxygenate wort to begin fermentation as this is desirable, right? So, being that the carboy has an airlock on it, any oxygen in the headspace gets stirred in then used up by the yeast in the growth phase. A good thing. As fermentation progresses CO2 is produced blanketing the beer, and no oxygen can get in now due to the airlock. I ran the stir plate just a couple of days until krausen began to fall.

The hydrometer sample had a lovely malt nose to it, sweet caramel, dark chocolate notes with a nice hop backing. Mouth feel was very thin, watery. Oh gee, didn't expect that from such a "dark" beer :cross: and there was this "tang" in the taste that is unrelated to anything in the aroma. It goes away with the liquid when swallowed, no "tang" in the aftertaste. Earlier today I went to keg an ESB I made the same weekend as this but it was super cloudy, sour and had only 44% attenuation. A dump batch, so sad. Makes me wonder if the "tang" in this batch is related to the sour batch of ESB but I could still drink this. I'll re-visit in a couple weeks after sampling a carbed up bottle!

Colbizle · Mar 7, 2015

Duffman870727 said:
So I got this batch bottled up today. F.G = 1.01 for an ABV of 5.7%, 81.5% attenuation. I wasn't worried about oxidizing the beer on the stir plate. My thoughts on it are that you aerate or oxygenate wort to begin fermentation as this is desirable, right? So, being that the carboy has an airlock on it, any oxygen in the headspace gets stirred in then used up by the yeast in the growth phase. A good thing. As fermentation progresses CO2 is produced blanketing the beer, and no oxygen can get in now due to the airlock. I ran the stir plate just a couple of days until krausen began to fall.

The hydrometer sample had a lovely malt nose to it, sweet caramel, dark chocolate notes with a nice hop backing. Mouth feel was very thin, watery. Oh gee, didn't expect that from such a "dark" beer :cross: and there was this "tang" in the taste that is unrelated to anything in the aroma. It goes away with the liquid when swallowed, no "tang" in the aftertaste. Earlier today I went to keg an ESB I made the same weekend as this but it was super cloudy, sour and had only 44% attenuation. A dump batch, so sad. Makes me wonder if the "tang" in this batch is related to the sour batch of ESB but I could still drink this. I'll re-visit in a couple weeks after sampling a carbed up bottle!

Yes, you want to aerate your wort before fermentation, never during or after. I've never heard of anyone putting their carboy on a stir plate and there is a reason for that. You're beating up the yeasties and stressing them out. Have you ever watched the carboy during high krausen? The wort is churning aggressively simply from the yeast going to work, you don't need to aid this. The tang you're tasting is probably from stressed yeast or too low of mash ph if you're doing all-grain.

Also, since you're using clear bottles, you'll want to keep those out of the light as you can risk getting "light struck" which will create that skunky taste that would be undesirable in a brown.

MindenMan · Mar 7, 2015

I had an odd tang to a batch of Brown Ale, a while back, and didn't think about the tubing I had used when I used it again. Two batches of bad beer in a row. I bought new tubing and a bottling wand, and have had no trouble since.

Duffman870727 · Mar 28, 2015

Now that the beer is carbonated, the "tang" isn't so noticeable. All things considered I think it turned out fairly well. I don't think running the stir plate hurt it one bit, though I'm finding with a couple other batches of beer that I don't really like the San Diego Super Yeast. My wash may have gotten a slight contamination, or the yeast itself just has a character I don't care for. Will stick to WLP 001.

I would say this batch over attenuated and the thinness could be contributing to the "tang" a little, with the dark malts just not being balanced out. Otherwise I do enjoy the hop profile and would brew again with the proper yeast.

Seems I got a lot of hate just for trying fermentation on a stir plate... Guys it isn't my standard practice just the stir bar accidentally went into the carboy with the starter so I was stuck with it in there until bottling time and figured why not try it for fun? It's my beer after all no loss to any of you if it didn't turn out well!

Relax, don't worry, and have a home brew!

Duffman870727 · Mar 28, 2015

Dbl Post

mkyl428 · Mar 30, 2015

Duffman870727 said:
Now that the beer is carbonated, the "tang" isn't so noticeable. All things considered I think it turned out fairly well. I don't think running the stir plate hurt it one bit, though I'm finding with a couple other batches of beer that I don't really like the San Diego Super Yeast. My wash may have gotten a slight contamination, or the yeast itself just has a character I don't care for. Will stick to WLP 001.

I would say this batch over attenuated and the thinness could be contributing to the "tang" a little, with the dark malts just not being balanced out. Otherwise I do enjoy the hop profile and would brew again with the proper yeast.

Seems I got a lot of hate just for trying fermentation on a stir plate... Guys it isn't my standard practice just the stir bar accidentally went into the carboy with the starter so I was stuck with it in there until bottling time and figured why not try it for fun? It's my beer after all no loss to any of you if it didn't turn out well!

Relax, don't worry, and have a home brew!

No hate at all glad it turned out okay in the end, hey experimenting is part of what this hobby is about :mug:

I don"t know about the "tang" this beer had a nice toffee note to it for me with a clean hoppy finish, mmmm i'm kinda making myself thirsty for some might be time to brew up a batch of this. ...

Livendadream · Nov 15, 2015

Hi, I know this thread is a little dusty, but I saw this recipe and it looks fantastic! I was wondering if you could post some tasting notes? Also is there any commercial product out there you could compare this with? I love the Browns, I might give this one a shot. Nice job on the 2nd place @ the state fair!!!

mkyl428 · Nov 15, 2015

Livendadream said:
Hi, I know this thread is a little dusty, but I saw this recipe and it looks fantastic! I was wondering if you could post some tasting notes? Also is there any commercial product out there you could compare this with? I love the Browns, I might give this one a shot. Nice job on the 2nd place @ the state fair!!!

Hey It has been a while since I've done a batch of this maybe it's time i make one! I will look I still have judges tasting notes I will post them later on for you I haven't been so good about writing down my own tasting notes unfortunately.

I do remember I liked this beer, and IIRC it was similar to moose drool, not a clone, but that's the closet comercial example I can think of

Livendadream · Nov 15, 2015

Awesome, thanks for the quick reply.

mkyl428 · Nov 15, 2015

Okay here it is :

"Aroma: medium woody hop low chocolate low toffee moderate caramel malt."

"Flavor: Medium low chocolate dark toffee malt low/med bitterness, woody hop flavor.
Balance slightly towards the malt finishes semi-dry with lingering toffee note in the aftertaste."

Hope this helps, let me know how it turns out if you decide to brew it!!

Cheers!
Kyle

Livendadream · Nov 15, 2015

Sounds great! I'm thinking of brewing this on Black Friday. I will let you know. Thanks again for the info. Prost !
Jeff

brewprint · Nov 30, 2015

I'm wanting to brew a solid brown ale and maybe this is it.

I've had issues doing these before though. There's always some kind of 'taste' that I can't seem to get away from. Like green apple sort of. I realize that's a common off flavor for a young beer.

I wonder if putting the roasted/dark malts in the last 10 minutes of the mash would get rid of it?

I do BIAB and no sparge.

mkyl428 · Dec 2, 2015

brewprint said:
I'm wanting to brew a solid brown ale and maybe this is it.

I've had issues doing these before though. There's always some kind of 'taste' that I can't seem to get away from. Like green apple sort of. I realize that's a common off flavor for a young beer.

I wonder if putting the roasted/dark malts in the last 10 minutes of the mash would get rid of it?

I do BIAB and no sparge.

I have heard of that method before, although I have never tried it. I mashed all the grain together. I didn't get any green apple from this that I recall.

I also no spare biab

PADave · Mar 25, 2016

Got all the ingredients and plan on brewing this one tomorrow.

mkyl428 · Mar 30, 2016

PADave said:
Got all the ingredients and plan on brewing this one tomorrow.

Let us know how it turns out!

PADave · Apr 27, 2016

First tasting today. Been a week and a half in the bottle, so still young. Turned out pretty good. Still a little green and needs some time, but one of my better brews so far to date. Will end up on the brew again list.

PADave · Apr 30, 2016

Ok, tried another bottle today. Wow, this brew is really coming together nicely. Amazing what a little time in the bottle will do. Nice.

mkyl428 · May 2, 2016

PADave said:
Ok, tried another bottle today. Wow, this brew is really coming together nicely. Amazing what a little time in the bottle will do. Nice.

Awesome! glad it turned out well for you!! cheers! :mug:

BrewPilot74 · May 4, 2016

I'll be brewing this up this coming Saturday. My first brew in about a year and I'm very excited. Bought the ingredients last weekend.

American Brown Ale Brown Out American Brown Ale (Tulsa Fair 2nd place Winner!!)

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