American Brown Ale American Winter Brown Ale

[Sheldon]

gona try a tweaked version tomorrow, just put the bill together and now its time to get ingredients together. Wish me luck

 

[msa8967]

Brewed this today with some tweaks. Some I don't even remember why I changed it, but I'm sure I had reasons.

Mashed using 1.5qt/lb @ 152 for 60min:
13lb 10oz Marris Otter
13oz C60
2oz Simpson's black malt
2oz Simpson's choc malt

90min boil:
1oz Northern Brewer hops 8.9% @ 60min
2oz Willamette 4.4% @ 25min
2oz Willamette 4.4% @ 10min
2oz Willamette 4.4% @ 5min

OG 1.084. I bought a pound of willamette months ago and I have no plans to use it in any upcoming beers so I decided to polish it off in this one. IBU's got a bump on this one, although I must have changed what IBU formula I'm using in beersmith since I first posted this recipe. Beersmith shows that this had 58 IBU the first time I made it, and 69 IBU this time.

Did you ever get a good chance to sample this recipe through lines that did not have your birch beer How long would you recommend letting this bottle condition before it is realy ready to drink?

 

[frisbee91]

I made a partial mash version of this recipe with a 3.5 gallon boil. I added enough boiled and cooled water to the cooled wort in the fermenter for a 5 gallon batch size. I hit the recommended gravities perfectly. Just cracked open the first bottle this weekend. Very malty and complex flavor. Thanks for the recipe!

Equipment: 5-gallon brewkettle, BIAB (brew in a bag) single batch sparge.

Recipe Specs - Boil Volume
----------------
Boil Batch Size (G): 3.4
Total Grain (lb): 11.375 (incl. Extracts)
Total Hops (oz): 4.00
Original Gravity (OG): 1.123 (concentrated wort)
Mash Efficiency (%): 77
Mash 60 to 75 minutes at 154 degF
Boil Time (Minutes): 60

Recipe Specs - Into Fermenter
----------------
Batch Size (G): 5.0 (add make-up water for 5 gallons total)
Original Gravity (OG): 1.084
Final Gravity (FG): 1.021
Alcohol by Volume (ABV): 8.2
Colour (SRM): 17.4
Bitterness (IBU): 58.8 (Rager)
Brewhouse Efficiency (%): 75

Grain Bill
----------------
4.250 lb American 2-Row (37.36%)
0.875 lb Crystal 60 (7.69%)
0.125 lb Black Patent (1.1%)
0.125 lb Chocolate (1.1%)
6.000 lb Dry Malt Extract - Light (52.75%)

Hop Bill
----------------
1.00 oz Newport Pellet (11% Alpha) @ 60 Minutes (Boil)
1.50 oz Willamette Pellet (7.1% Alpha) @ 20 Minutes (Boil)
1.50 oz Willamette Pellet (7.1% Alpha) @ 5 Minutes (Boil)

 

[BrewManChu]

I will be doing a 1 gallon batch of this soon. I'm subbing the Newport with Sorachi Ace because thats the closest thing I could get at the time. I'm using all organic grains except the black malt.

This beer seems to fit in the Strong/Old Ale (19A) style according to the BJCP.

 

[WeissGuy]

This looks really good, I think I'm going to brew it this weekend. My LHDS doesn't have Newport so I think I'm going to use Chinook instead for bittering. That oughta work okay right? Also, anyone else have some tasting notes on this beer? Thanks!

 

[mdmecartea]

Brewed this AG recipe last Saturday....looks like it should be great !! It is showing signs of activity already ! I'll get back with more observations later !

 

[soapy45]

Made the extract version of this already. But it's going so fast I need to start an all grain batch this weekend.


Sent from my iPhone using Home Brew

 

[soapy45]

Started this today, all grain recipe. OG was 1.082. We pitched one rehydrated packet of S-04, then I saw you recommend 2 packets of S-05. Can anyone tell me the alcohol tolerance of S-04?


Sent from my iPhone using Home Brew

 

[grahamfw]

Started this today, all grain recipe. OG was 1.082. We pitched one rehydrated packet of S-04, then I saw you recommend 2 packets of S-05. Can anyone tell me the alcohol tolerance of S-04?

I'm pretty sure S-04 is more alcohol tolerant than S-05, but I could be mistaken. Depending on the fermentation temp, 04 should be a bit more estery and in my opinion would go better with this beer.

 

[soapy45]

Allrightythen! We started at 1.082 and a week later it's come down to 1.022. Go, S-04, go!!


Sent from my iPhone using Home Brew

 

[soapy45]

After a week in the primary, we racked into our secondary. Usually our beers are ready to be bottled about three weeks from brew day (allowing consecutive hydrometer readings to determine if fermentation is finished). I'm wondering if additional bulk aging in the secondary is recommended for a high gravity beer like this? If so, how long should it age before bottling?


Sent from my iPhone using Home Brew

 

[soapy45]

After 1 1/2 weeks in the bottle, it's just beginning to carb. I can tell I should take a case of this to the basement and forget about it for a few months. Or maybe I should just start another batch. Coastarine, this is an amazing recipe. Thanks for sharing.

 

[Shenanigans]

subscribed

 

[Shenanigans]

Is it worth making the extra investment of the maris otter or is normal pale ale just fine?

 

[ThatVideoKid]

Sorry to raise this from the dead....but I lost this thread for about 6 months and finally found it again.

I'm trying to clone Mountain Ale by the Shed and this looks like a good starting point. Though mountain ale is very robust...but the color and abv and maybe the robustness are there with this one

 

[Calaeb]

giving this a go Saturday!

 

[Shenanigans]

Totally forgot about this recipe.
Too late to fit it into this years schedule but will be perfect for using up the pile of Nugget and Willamette I have.
If I brew in January and it's ready to drink by March it should still be good.

Can anyone answer the Maris Otter question I had a few posts back?
Worth the extra investment or normal pale ale malt is just as good?
There's only 4oz of roasted malt so I guess you would probably taste the difference with Maris Otter?

 

[Ike]

I guess I'll hop on the eight year old thread, too!

Anyone have any suggestions for water chemistry? The OP mentions gypsum and epsom salts as late additions, but any other suggestions for starting water chemistry or target ranges for the gypsum and/or epsom?

Thanks!

 

[Calaeb]

I just used the generic water additions I do for all my beers, 1tsp calcium chloride, 1tsp gypsum.

 

[Ridgerunner11]

This caught my eye yesterday and I think I'm going to make it around Christmas. I'll probably just make a 1.5 gallon version the first time.

Has anyone done this as BIAB? Do you do no sparge or do you sparge since the recipe calls for two sparges? I'm still new to BIAB and trying to figure out the best process.

Thanks!

 

[frisbee91]

...Has anyone done this as BIAB? Do you do no sparge or do you sparge since the recipe calls for two sparges? I'm still new to BIAB and trying to figure out the best process.

Thanks!

Yes! Check post #33 in this thread.

 

[Calaeb]

Just kegged this today, taste is pretty good a little green tasting still but i have time to let it sit in the keg and finish up. Missed my sg by about 7 points so mine is only 7% but not bad for my first try at a bigger beer. Thanks for the recipe