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19C2. American Brown Ale #2

197 calories 19 carbs
Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 105 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 197 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Wednesday August 30th 2017
1.060
1.013
6.12%
28.81
24.79
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 54.4%
1 lb American - Wheat1 lb Wheat 38 1.8 6.8%
1.25 lb American - Carapils (Dextrine Malt)1.25 lb Carapils (Dextrine Malt) 33 1.8 8.5%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L - (late addition) 34 40 8.5%
0.75 lb American - Chocolate0.75 lb Chocolate - (late addition) 29 350 5.1%
2.45 lb Rice Hulls2.45 lb Rice Hulls 0 0 16.7%
14.7 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 15 Boil 60 min 18.25 9.1%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 5 min 3.64 30.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 1 min 0.79 30.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Whirlpool 7 min 6.13 30.3%
 
Mash Guidelines
Amount Description Type Temp Time
4.59 gal Single Infusion Infusion 152 °F 90 min
5.87 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
5.37 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.11 g Gypsum Water Agt Mash 1 hr.
0.18 g Magnesium Chloride Water Agt Mash 1 hr.
13.24 ml Phosphoric acid Water Agt Mash 1 hr.
9.47 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 307 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Wheat Malt:
Ferulic Acid Rest (113 F for 10 min)
Beta-glucanase Rest (97-113F for 20 min)
Followed by Protein Rest @ 122F for 15min
Raise to 152F and add to mash.

Crystal Malt:
Add after mash-out, during vorlauf.

Chocolate Malt:
Add after mash-out, during vorlauf.

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A malty but hoppy beer frequently with chocolate and caramel flavors. The hop flavor and aroma complements and enhances the malt rather than clashing with it.

Aroma:
Moderate malty-sweet to malty-rich aroma with chocolate, caramel, nutty, and/or toasty qualities. Hop aroma is typically low to moderate, of almost any variety that complements the malt. Some interpretations of the style may feature a stronger hop aroma, an American or New World hop character (citrusy, fruity, tropical, etc.), and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced.

Appearance:
Light to very dark brown color. Clear. Low to moderate off-white to light tan head.

Flavor:
Medium to moderately-high malty-sweet or malty-rich flavor with chocolate, caramel, nutty, and/or toasty malt complexity, with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy, fruity, or tropical character, although any hop flavor that complements the malt is acceptable. Very low to moderate fruity esters.

Mouthfeel:
Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately-high carbonation.

Comments:
Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft-brewed examples. This style reflects the current commercial offerings typically marketed as American Brown Ales rather than the hoppier, stronger homebrew versions from the early days of homebrewing. These IPA-strength brown ales should be entered in the Specialty IPA as Brown IPAs.

History:
An American style from the modern craft beer era. Derived from English Brown Ales, but with more hops. Pete’s Wicked Ale was one of the first and best known examples, and inspired many imitations. Popular with homebrewers, where very hoppy versions were sometimes called Texas Brown Ales (this is now more appropriately a Brown IPA).

Characteristic Ingredients:
Well-modified pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.

Style Comparison:
More chocolate and caramel type flavors than American Pale or Amber Ales, typically with less prominent bitterness in the balance. Less bitterness, alcohol, and hop character than Brown IPAs. More bitter and generally hoppier than English Brown Ales, with a richer malt presence, usually higher alcohol, and American/New World hop character.

Vital Statistics:
OG: 1.045 – 1.060
FG: 1.010 – 1.016
IBUs: 20 – 30
SRM: 18 – 35
ABV: 4.3 – 6.2%

Commercial Examples:
Anchor Brekle’s Brown, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Cigar City Maduro Brown Ale, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown

Tags:
standard-strength, dark-color, top-fermented, north-America, craft-style, brown-ale-family, balanced, hoppy

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  • Last Updated: 2019-10-29 21:13 UTC
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