Go-To Brown Ale

[Beerisnom]

My quest to create the most face-meltingly bitter and hoppy IPA over the last few years has resulted in much awesome, but has also resulted in my average materials running about $70-80 per batch. Not really a problem, as no sacrifice is too big in the pursuit of IPA.

However, I find myself wanting to step back a bit and slow down with some nice brown ale; a beer without enough hops to drop a water buffalo. Perhaps one that didn't cost so much, to the degree that I don't have a twinge of annoyance when my neighbor requests some.

I'm looking for a go-to brown ale recipe along those lines. A "house beer", if you will. Perhaps one of you noble craftspeople could paste a recipe here?

 

[meatcleaver]

this is mine & I love it. the brown malt really shines with hints of chocolate in the background.
5.5 gal batch
7.5 gal boil
75% efficiency
8 lbs Maris otter
1 lb Brown malt
.5 lb c-60
.5 lb flaked barley
.25 lb chocolate malt
.5 oz nugget @ 60 (10aa)
1 oz Willamette @ 15 (4.5aa)
ferment with Whitbread (s-04) @ 64°f
it's very good after 4-6 weeks bottle conditioning.
if I were to change anything I'd sub toasted oats for the flaked barley, but it's so good as is I haven't changed it yet.

 

[Samaral]

I'm just having my house ale.
75% Maris otter
5% C60
5% victory malt
5%brown malt
5% chocolate malt
5% Munich malt
1 oz fuggles@ 60
1 oz East Kent golding @15
Wlp 002
Really like this beer. I have it on tap all the time

 

[KingBrianI]

this is mine & I love it. the brown malt really shines with hints of chocolate in the background.
5.5 gal batch
7.5 gal boil
75% efficiency
8 lbs Maris otter
1 lb Brown malt
.5 lb c-60
.5 lb flaked barley
.25 lb chocolate malt
.5 oz nugget @ 60 (10aa)
1 oz Willamette @ 15 (4.5aa)
ferment with Whitbread (s-04) @ 64°f
it's very good after 4-6 weeks bottle conditioning.
if I were to change anything I'd sub toasted oats for the flaked barley, but it's so good as is I haven't changed it yet.

Sounds good, especially with the toasted oats in place of the flaked barley. Only thing I would change is the yeast to a nice liquid yeast. Is it based off a Sam Smith's Nut Brown clone?

 

[meatcleaver]

Sounds good, especially with the toasted oats in place of the flaked barley. Only thing I would change is the yeast to a nice liquid yeast. Is it based off a Sam Smith's Nut Brown clone?

I didn't really base it off of anything, just kinda cooked it up one day.
I'm sure there are better yeast options. I would stick to one of the English strains that won't dry it out too much.
I think I usually have an OG around 1.053 & FG of 1.013 & thats just about perfect.