Help with my Brown Ale.

[Paymygasbill77]

This is a good recipe, it's just missing something and I can't put my finger on it. The flavor should be deeper and more complex.
Should I age it in the bottle for a while?

3 lb Pale DME
5 lb Pale Malt (domestic 2 row)
.75 lb Carmel Crystal Malt -80L
.25 lb Choclate Malt
.50 lb Brown Sugar(light)
1 oz Fuggles
1 oz Goldings
1tsp Irish moss
1 vial of WLP005

I was able to keep the temp down to about 68 degrees during fermentation.
I let it sit in the primary for 3 weeks after fermentation was complete before bottling.

 

[dcp27]

More time is always a good idea. I like a little bit of oats in my browns if you're looking to adjust the recipe at all

 

[commonsenseman]

Dark Brown sugar maybe? My understanding is that it has more molasses.

 

[obie_fl]

My browns always seem to need some bottle/keg aging. How long has it been bottled?

 

[zaxsan]

You could add a small amount of Black Patent Malt in with the 2row. Perhaps 1oz or even 1.5oz.
Here is my Brown Ale recipe:

9lbs Marris Otter 2 Row
2oz Chocolate Malt
2oz Crystal 60L
1.5oz Black Patent Malt
1/2oz Fuggles 4aa 60min
1/2 oz Yakima Kent 5aa 15 min
1 tsp irish moss
WLP 005

 

[Paymygasbill77]

I let it sit in the fermenter for 3 weeks and in the bottle for 3 weeks.

I will give it another month or so and try it.

 

[ghpeel]

I did a brown with a combo of Pale Chocolate and some German smoked malt:

8lb Pale malt
1lb British Med. Crystal
1lb Weyerman Smoked Malt
6oz Pale Chocolate Malt

That stuff was delicious!

 

[Paymygasbill77]

I do need to convert this to all grain. This was my last extract brew.

 

[dirty_martini]

What is it you think its missing? Do you want more caramel/toffee notes? chocolate? nuttiness? fruity notes? they can all be tweaked with very minor changes...

caramel toffee...up the crystal malts a little (i use 1.5lbs in my brown)
chocolate...use some pale chocolate, or maybe just a touch more standard chocolate malt as 4oz isnt much
nuttiness...maybe a touch of victory or biscuit malt, or when you switch to all grain use maris otter or golden promise instead of 2-row
fruity notes...instead of using just one crystal malt, maybe blend a lower crystal like 40-60 with a touch of 120 or special b to bring out some dark fruit notes.

theres a ton of ways to play with the recipe...these are just a few...maybe you want smokiness, or more hoppiness, or just a differnt type of hop character...

think about what it is that is missing to you and tweak a little at a time until you find what you want.