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American Ale - American Brown Ale (BJCP 2008)




Top 10 American Brown Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Cinnamon Toast Crunch Brown Ale
5.5 gal 5.71% 24.39 1.056 1.013
All Grain 6647
Koko Brown Clone
5 gal 5.65% 29.63 1.058 1.015
All Grain 6062
Moose Drool Clone
5 gal 5.27% 22.07 1.056 1.015
extract 5704
Simple First All Grain
3.5 gal 5.58% 0 1.057 1.014
All Grain 4922
Coconut Brown
5 gal 6.32% 0 1.064 1.016
All Grain 4429
American Brown ALE!!!
52 L 5.35% 33.7 1.050 1.009
All Grain 3515
ubu clone
5.5 gal 6.58% 56.36 1.067 1.017
All Grain 3466
Friar Tuck - Canadian Brown Ale
5.5 gal 5.9% 31.2 1.060 1.015
All Grain 3457
Grizzly Brown Ale Bear
22 L 5.51% 38.4 1.055 1.013
extract 3133
American Brown Ale (Jamil's)
10.5 gal 4.84% 32.96 1.048 1.011
All Grain 3020

Newest American Brown Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Coffee Ale
5.5 gal 5.72% 34.59 1.053 1.009
BIAB 26
Cascadian Black Ale
20 L 5.81% 0 1.059 1.015
All Grain 23
INOU BLACK4
330 L 6.01% 32.34 1.056 1.010
All Grain 61
JIBA - Jabtang Imperial Brown Ale
19 L 7.86% 28.76 1.075 1.015
All Grain 58
Bbrown ale test batch #1
19 L 8.42% 45.74 1.079 1.015
All Grain 162
American Black Ale
5 gal 4.59% 24.62 1.047 1.012
extract 111
Texas Brown Ale 2
27 gal 5.6% 32.69 1.053 1.010
All Grain 95
Group 3 Beer 4 - Mac Daddy Nut Brown Ale
2 gal 5.71% 27.4 1.059 1.016
BIAB 255
Group 3 Beer 4 - Mac Daddy Nut Brown Ale
2 gal 5.71% 27.4 1.059 1.016
BIAB 144
Janets BRown
20 L 5.5% 65.04 1.054 1.012
BIAB 224

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 318 US Grain base malt 1.8°L
37 70% 5% - 100%
American - Chocolate 303 American Grain roasted malt 350°L
29 4% 1% - 25%
Caramel / Crystal 60L 197 Grain crystal malt 60°L
34 8% 2% - 41%
United Kingdom - Maris Otter Pale 152 United Kingdom Grain base malt 3.75°L
38 64% 8% - 93%
American - Victory 110 American Grain roasted malt 28°L
34 7% 2% - 24%
American - Caramel / Crystal 40L 109 American Grain crystal malt 40°L
34 8% 2% - 100%
United Kingdom - Chocolate 105 United Kingdom Grain roasted malt 425°L
34 4% 1% - 9%
American - Caramel / Crystal 120L 93 American Grain crystal malt 120°L
33 7% 1% - 22%
American - Carapils (Dextrine Malt) 90 American Grain crystal malt 1.8°L
33 6% 1% - 18%
American - Caramel / Crystal 80L 85 American Grain crystal malt 80°L
33 6% 2% - 20%

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

Name Recipes Average AA Avg. Usage Usage Range
Cascade 248 7 28% 3% - 100%
Willamette 194 4.5 34% 5% - 100%
East Kent Goldings 113 5 39% 7% - 100%
Fuggles 109 4.5 40% 3% - 100%
Centennial 104 10 27% 5% - 100%
Northern Brewer 79 7.8 27% 5% - 100%
Chinook 67 13 23% 2% - 98%
Liberty 63 4 29% 5% - 82%
Columbus 52 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 41 American Grain roasted malt 350°L
29 25% 4% - 50%
Caramel / Crystal 60L 22 Grain crystal malt 60°L
34 47% 14% - 100%
Belgian - Special B 14 Belgian Grain roasted malt 115°L
34 29% 8% - 100%
Belgian - Biscuit 13 Belgian Grain roasted malt 23°L
35 25% 5% - 61%
American - Caramel / Crystal 40L 11 American Grain crystal malt 40°L
34 43% 17% - 83%
United Kingdom - Chocolate 10 United Kingdom Grain roasted malt 425°L
34 24% 9% - 50%
American - Caramel / Crystal 80L 10 American Grain crystal malt 80°L
33 32% 11% - 75%
United Kingdom - Brown 9 United Kingdom Grain roasted malt 65°L
32 28% 11% - 80%
American - Black Malt 9 American Grain roasted malt 500°L
28 19% 1% - 38%
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-05 167 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 80 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - American Ale 1056 68 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 41 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - American Ale II 1272 29 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
Danstar - Windsor Ale Yeast 16 Danstar Ale Medium Medium 72% 64°F 70°F
Wyeast - London ESB Ale 1968 16 Wyeast Ale 0.1 Very High 69% 64°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 81 Fining Boil 70% 1% - 100%
Whirlfloc 57 Water Agt Boil 59% 0% - 100%
Gypsum 44 Water Agt Mash 28% 0% - 100%
Calcium Chloride (dihydrate) 23 Water Agt Mash 24% 0% - 100%
Baking Soda 14 Water Agt Mash 13% 0% - 31%
Calcium Chloride (dihydrate) 14 Water Agt Mash 25% 0% - 100%
Epsom Salt 13 Water Agt Mash 5% 0% - 28%
Lactic acid 7 Water Agt Sparge 76% 29% - 100%
Wyeast - Beer Nutrient 5 Water Agt Boil 39% 4% - 65%
Chalk 5 Water Agt Mash 5% 0% - 25%

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