Brown Ale Recipe

[SAMPLER]

I need assistance once again with a recipe. I have limited information but I'm hoping I can get a variety of input. I have a wedding coming up the first of June and I need several kegs ready for it. I have a request for a specific beer but can't find any information another that I have attached below.

I'm looking for a Shipyard's Brewer Choice Brown Ale...

“A full-bodied, dark brown ale made with 5 different malts and 3 varieties of hops. Pale Ale, Crystal, Chocolate, Roasted Barley and Wheat Malts combine to give this beer a nice smoky taste up front and a smooth, full body finishing with a crisp hop bite at the back. Hops used in this brew are English Challenger, Fuggles, and East Kent Goldings at the finish. 5.4% alcohol by volume.”

I'm thinking something around 25-30 IBU's and I believe the use a Ringwood yeast.

Any input or recipe suggestions would be much appreciated.

 

[Oldsock]

How about:
85% Pale
6% Wheat Malt
6% C60
2% Chocolate
1% Roasted Barley

Mash ~152 F, enough to get to get an OG of 1.054.

~25 IBUs sounds about right. I would bitter with Challanger, Fuggles ~10 min, EKG at flameout.

Good luck.

 

[HARDHEAD]

i dont do all grains but, i have made this mini mash recipe and it was just as you described

7 lbs. amber malt extract
1-1/2 lb. domestic special pale malt
1 lb. medium crystal malt
1/4 lb. Biscuit malt
1/4 lb. Aromatic malt
1/2 lb. chocolate malt
1 oz. Amarillo hops (bittering)
1 oz. Fuggles hops (flavoring)
1/2 oz. Cascades hops (finishing)
1/2 oz. Cascades hops (dry hop)
1 pkg. water salts
1 pkg. Safale US-05 ale yeast (White Labs California or California V or Wyeast #1056, #1272)


probally not what ur looking for , but i could taste this when with what u described

 

[Bob]

“A full-bodied, dark brown ale made with 5 different malts and 3 varieties of hops. Pale Ale, Crystal, Chocolate, Roasted Barley and Wheat Malts combine to give this beer a nice smoky taste up front and a smooth, full body finishing with a crisp hop bite at the back. Hops used in this brew are English Challenger, Fuggles, and East Kent Goldings at the finish. 5.4% alcohol by volume.”[/B]

Well, if you're an all-grain brewer, Oldsock's advice sounds right on the money. If you're an extract/steep brewer, just replace the Pale Ale malt with Light DME to arrive at ~1.054 and omit the Wheat Malt.

I believe they use a Ringwood yeast.

More than "a" Ringwood, it's the Ringwood. Alan Pugsley was a sort of Johnny Appleseed of craft brewing; he set up dozens of micros and brewpubs all over the place. And he brought Ringwood with him from England.

It's a fabulous yeast. I have brewed hundreds of batches with it and love it. That said, it can be a cantankerous beast. It has a habit of under-attenuating unless prodded, and if you ferment too warm it'll be as fruity as South Beach during Pride Week.

Good luck!

Bob

 

[badhabit]

If you want the brew to finish with any kind of conditioning time you need to get brewing now, even if you are kegging.

 

[cimirie]

My thoughts were about on par with Oldsock, but I would up the C60 to 10% an drop the pale by 4%. You want a nice sweet character for a good English brown.

Other than that, it looks good!

 

[SAMPLER]

Thank you for the tips. I'll have to put together a recipe in the morning.

 

[SAMPLER]

Here is what I have come up with to match the

Best Brown Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

11-A English Brown Ale, Mild

Min OG: 1.030 Max OG: 1.038
Min IBU: 10 Max IBU: 25
Min Clr: 12 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 7.44
Anticipated OG: 1.038 Plato: 9.49
Anticipated SRM: 18.2
Anticipated IBU: 24.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.7 6.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
8.4 0.63 lbs. Crystal 60L America 1.034 60
6.7 0.50 lbs. Wheat Malt America 1.038 2
2.5 0.19 lbs. Chocolate Malt Great Britain 1.034 475
1.7 0.13 lbs. Black Patent Malt Great Britain 1.027 525

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Wye Challenger Pellet 7.50 16.8 60 min.
0.75 oz. Fuggle Pellet 5.00 4.5 15 min.
1.00 oz. Goldings - E.K. Pellet 4.75 3.5 1 min.


Yeast
-----

WYeast 1187 Ringwood Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 7.44
Water Qts: 10.63 - Before Additional Infusions
Water Gal: 2.66 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.43 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 15


Total Mash Volume Gal: 3.25 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Comments and feedback are welcome