American Ale - American Brown Ale (BJCP 2008)

Top 10 American Brown Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Brown ale	5.5 gal	5.69%	27.05	1.059	1.015		All Grain	14694
Cinnamon Toast Crunch Brown Ale	5.5 gal	5.71%	24.39	1.056	1.013		All Grain	8242
Moose Drool Clone	5 gal	5.27%	22.07	1.056	1.015		extract	7648
Koko Brown Clone	5 gal	5.65%	29.63	1.058	1.015		All Grain	7210
Coconut Brown	5 gal	6.32%	0	1.064	1.016		All Grain	6202
Simple First All Grain	3.5 gal	5.58%	0	1.057	1.014		All Grain	5934
Moose Drool Clone (Big Sky)	5.5 gal	5.09%	29.08	1.052	1.014		All Grain	5212
American Brown Ale (Jamil's)	10.5 gal	4.84%	32.96	1.048	1.011		All Grain	4872
ubu clone	5.5 gal	6.58%	56.36	1.067	1.017		All Grain	4843
Friar Tuck - Canadian Brown Ale	5.5 gal	5.9%	31.2	1.060	1.015		All Grain	4593

Newest American Brown Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Blitzburgh Brown	5.5 gal	4.42%	40.96	1.045	1.011		extract	31
Junkyard Dog Show 2	5 gal	5.68%	31.62	1.053	1.010		extract	82
202609　サンセット	480 L	5.53%	20.37	1.053	1.011		extract	101
Basalt & Barley Brown Ale	6 gal	5.25%	30.91	1.052	1.012		All Grain	195
Sweet Stout	100 L	6.03%	31.27	1.061	1.015		All Grain	90
Brown Ale	22.7 L	5.44%	33.25	1.051	1.010		All Grain	161
Dark ale British/American hops	19 L	5.62%	34.77	1.057	1.014		All Grain	148
Imperial Coco Brown Ale	6 gal	10.06%	84.97	1.103	1.026		All Grain	150
Werewolf	20 L	5.42%	39.76	1.050	1.009		BIAB	225
Elk Slobber Hoppy Brown Ale	11 gal	7.68%	61.6	1.071	1.013		All Grain	316

Fermentables Used In American Brown Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	322	US	Grain	base malt	1.8°L	37	70%	5% - 100%
American - Chocolate	313	American	Grain	roasted malt	350°L	29	4%	1% - 25%
Caramel / Crystal 60L	204		Grain	crystal malt	60°L	34	8%	2% - 41%
United Kingdom - Maris Otter Pale	161	United Kingdom	Grain	base malt	3.75°L	38	65%	8% - 93%
American - Caramel / Crystal 40L	112	American	Grain	crystal malt	40°L	34	8%	2% - 100%
American - Victory	110	American	Grain	roasted malt	28°L	34	7%	2% - 24%
United Kingdom - Chocolate	106	United Kingdom	Grain	roasted malt	425°L	34	4%	1% - 9%
American - Caramel / Crystal 120L	96	American	Grain	crystal malt	120°L	33	7%	1% - 22%
American - Carapils (Dextrine Malt)	92	American	Grain	crystal malt	1.8°L	33	6%	1% - 18%
Flaked Oats	88		Adjunct	raw	2.2°L	33	8%	2% - 46%

Hops Used In American Brown Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	258	7	28%	3% - 100%
Willamette	200	4.5	34%	5% - 100%
East Kent Goldings	124	5	40%	7% - 100%
Fuggles	112	4.5	39%	3% - 100%
Centennial	109	10	27%	5% - 100%
Northern Brewer	84	7.8	27%	5% - 100%
Chinook	70	13	23%	2% - 98%
Liberty	65	4	29%	5% - 82%
Columbus	55	15	25%	6% - 100%
Magnum	46	15	26%	4% - 100%

Steeping Grains Used In American Brown Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	42	American	Grain	roasted malt	350°L	29	25%	4% - 50%
Caramel / Crystal 60L	23		Grain	crystal malt	60°L	34	47%	14% - 100%
Special B	14		Grain	crystal malt	115°L	34	29%	8% - 100%
Belgian - Biscuit	13	Belgian	Grain	roasted malt	23°L	35	25%	5% - 61%
American - Caramel / Crystal 40L	12	American	Grain	crystal malt	40°L	34	43%	17% - 83%
American - Caramel / Crystal 80L	11	American	Grain	crystal malt	80°L	33	31%	11% - 75%
United Kingdom - Chocolate	10	United Kingdom	Grain	roasted malt	425°L	34	24%	9% - 50%
American - Black Malt	10	American	Grain	roasted malt	500°L	28	22%	1% - 50%
United Kingdom - Brown	9	United Kingdom	Grain	roasted malt	65°L	32	28%	11% - 80%
American - Victory	8	American	Grain	roasted malt	28°L	34	30%	18% - 50%

Yeasts Used In American Brown Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	182	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	85	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - American Ale 1056	71	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	65	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Danstar - Nottingham Ale Yeast	42	Danstar	Ales	High	High	77%	50°F	77°F
Wyeast - American Ale II 1272	31	Wyeast	Ale	0.1	High	74%	60°F	72°F
White Labs - British Ale Yeast WLP005	24	White Labs	Ale	Medium	High	70.5%	65°F	70°F
White Labs - Dry English Ale Yeast WLP007	20	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - London ESB Ale 1968	18	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Wyeast - Northwest Ale 1332	16	Wyeast	Ale	0.1	High	69%	65°F	75°F

Other Ingredients Used In American Brown Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	84	Fining	Boil	70%	0% - 100%
Whirlfloc	62	Fining	Boil	57%	0% - 100%
Gypsum	58	Water Agt	Mash	27%	0% - 100%
Calcium Chloride (dihydrate)	30	Water Agt	Mash	24%	0% - 100%
Baking Soda	18	Water Agt	Mash	12%	0% - 31%
Epsom Salt	18	Water Agt	Mash	6%	0% - 28%
Calcium Chloride (dihydrate)	14	Water Agt	Mash	25%	0% - 100%
Lactic acid	12	Water Agt	Mash	75%	29% - 100%
Yeast Nutrient	6	Other	Boil	30%	3% - 79%
Chalk	6	Water Agt	Mash	5%	0% - 25%

Photos