Brown Ale recipe

[mysterio]

Sick of lager after Oktoberfest so I decided it's time to get something darker in the fermenter. This is based off of a brown ale recipe I really enjoyed last time I brewed it but I've hopped it up a bit more and added some Vienna, and also switched the yeast from British Ale to Dry English Ale.

All being well I will get the starter on today then brew tomorrow or Thursday.

Anyone else thinking about darker ales, porters, stouts etc?

American Brown Ale

Type: All Grain
Batch Size: 12.00 gal
Boil Size: 13.74 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00

Ingredients

Amount Item Type % or IBU
9.00 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 77.25 %
1.50 kg Vienna Malt (3.5 SRM) Grain 12.88 %
0.40 kg Chocolate Malt (450.0 SRM) Grain 3.43 %
0.35 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.00 %
0.20 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.72 %
0.20 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1.72 %
Bittering hops are whatever is lurking under the frozen pizza and fish fingers
100.00 gm Amarillo [8.50 %] (Dry Hop 7 days) Hops -
100.00 gm Williamette [5.50 %] (5 min) Hops 5.7 IBU
100.00 gm Williamette [5.50 %] (0 min) Hops -
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale

Beer Profile

Est Original Gravity: 1.053 SG

[coatesg]

Have a corny full of stout and a couple of porter at home at the moment - think I am dark beered up!

Have a good one.

[Barley Water]

I agree, if all I have on tap is lagers, after a while I get a real itch for ale. To that end, I brewed a Hobgoblin clone last weekend. I also just tapped an oak conditioned ale and it worked out really well, I like the beer a lot. I used 1 1/2 oz of American low toast chips and left it in contact with the beer for 14 days. I'm really not sure how this works but the oak seems to make the beer seem more full bodied and there is a very subtile vanilla flavor and very slight toast flavor, really nice (and very different than drinking German lagers). I will be using this technique again in the future, perhaps playing around with the contact time and toast intensity of the oak.

I am seriously considering brewing again this coming weekend contingent on how quickly the Hobgoblin clone finishes primary fermentation (and it started slow for some reason). Because I am using Ringwood yeast, I don't want to pull it off too early as I fear the dreaded diacetyl bomb. Anyhow, perhaps a traditional English IPA, something in the 1.065 O.G. range using Marris Otter, some light crystal and perhaps some bisquet malt with English hops, I'll have to think about that one awhile. After that, I am going into another of my Belgian phases again, I can think of at least three different beers I want to brew before the holidays.

[mysterio]

Hmm, Oak, now theres something I need to try this year. I happen to have a sack of French oak chips here from the Flanders Red I brewed, I will be tempted to throw in a handful into this brew.

Anyway, up early tomorrow to brew this.

Cheers coatsg, enjoy your stouts! I feel an oatmeal stout coming on after this brown ale.

[Spud395]

I'm thinking brewing, and at least one of them will be dark.
I was all set on a stout, but I'm thinking porter now, life is so hard

A nice dark ale also on the agenda.
I soaked some oak chips in Whiskey (for the length of primery fermentation) and racked my ESB on to them for 2 weeks. Made for a hell of a nice oak aged in whiskey cask ale, will up the amounts next time though as it's a little to suttle. But yeah it's a good move.

Enjoy your brewday

[coatesg]

I was all set on a stout, but I'm thinking porter now, life is so hard

So many beers, so little time!

[mysterio]

Had a little fun with this today. Toasted about 400g of oats and tossed them in the mash, and added a 454g tub of maple flavoured golden syrup at the end of the boil. I think I'll leave the Amarillo out and allow the maple & malt flavours to come through a bit. A freestyle brew day.

[bod]

thats looking pretty tasty!

i have 2 kegs of my vanilla oatmeal stout conditioning at the moment. its the same recipe i used for the Market Gallery Pub event, but aged on whiskey cask chips.

if you ask a few distilleries nicely enough you can sometimes blag a stave from a decomissioned barrel, with all the whisky goodness soaked in. beats paying 20 quid for a bottle of single malt to chuck in there, and its easier than brewing enough to fill an entire cask.

[Gricey]

I had some Brewdog Paradox "Isle of Arran" at Glastonwick this year and it was spectactular. Totally different from Smokehead, you could chug it all day (to your peril)... so I will have a think about how I might wedge some Jameson's into a stout. Possibilities...

[mysterio]

Bod, I had your stout, it was great.

This is kegged up now just waiting for room in the kegerator. First thought is it tastes remarkably similar to the last time I brewed this even though it's a different yeast. No sign of maple flavour which isn't a great surprise. But the toasted oats come through nicely. Williamette hops are pretty gentle, I was expecting a bit more punch from them because they had a strong blackcurrant smell from the packet.