Beer Forum

Hello. I am working on making a brown ale. I think it will be the only thing I brew for a while until I get it where I want it. It's suposed to be an American Brown Ale. I'm going for the hoppier version. Heres what I'm thinking:

Category American Ale
Subcategory American Brown Ale
Recipe Type All Grain
Batch Size 6 gal.
Volume Boiled 7.5 gal.
Mash Efficiency 60 %
Total Grain/Extract 16.38 lbs.
Total Hops 4.5 oz.

14 lbs. American 2-row
.5 lbs. Special Roast Malt WK
.625(10oz) lbs. American Caramel 120°L
1 lbs. American Caramel 60°L
.25 lbs. English Chocolate Malt
.5 oz. Chinook (Whole, 13.00 %AA) boiled 60 min.
1 oz. Chinook (Whole, 13.00 %AA) boiled 15 min.
1 oz. Amarillo (Whole, 8.50 %AA) boiled 15 min.
1 oz. Chinook (Whole, 13.00 %AA) added at flame out
1 oz. Amarillo (Whole, 8.50 %AA) added at flame out
maybe some dry hopping?
Yeast : WYeast 1056 American Ale

Original Gravity 1.055
Terminal Gravity 1.013
Color 20.84 SRM
Bitterness 38.9 IBU
Alcohol (%volume) 5.5 %

I'll boil for 90 mins, probably mash at 153 and I'll deffinately batch sparge.

Overall, looks like a nice recipe to me.

That's a lot of Chinook, though. Chinook can get overwhelming in large quantities. You may want to mix it up with another citrusy variety, such as Simcoe, Centennial or Cascade for the late additions. I'm not saying get rid of the Chinook, just mix a third hop in there with it.

If you can get your hands on some pale chocolate, a 1/2 lb will round out the flavor a lot in this batch, too.

HTH-

hmmmmmm..... my LHBS doesnt carry pale chocolate but I might just go ahead and order it from NB so I'll have enough for a few batches. Thanks for the hops advice, i really havent experimented much. i did an all cascade pale that i liked once but other than that i havent made anything much much hop flavor. I suppose i will go:

.5 oz. Chinook (Whole, 13.00 %AA) boiled 60 min.
.5 oz. Chinook (Whole, 13.00 %AA) boiled 15 min.
.5 oz. Cascade (Whole, ???? %AA) boiled 15 min.
1 oz. Amarillo (Whole, 8.50 %AA) boiled 15 min.
.5 oz. Chinook (Whole, 13.00 %AA) added at flame out
.5 oz. Cascade (Whole, ???? %AA) added at flame out
1 oz. Amarillo (Whole, 8.50 %AA) added at flame out

the recipe ended up being like this:

6gallons
14# marris otter
1/2# 60
1/2# special roast
.625# 120
.5oz chinook - 60
.5oz cascade - 15
.5oz amarilla - 15
.5oz cascade - 0(kinda)
.5oz amarillo - 0(kinda)
1056 yeast

it ended up being 1.055, right where i had planned it.

it took a while to cool down, longer than i thought it would. i will adjust my procedure a little next time and i think itll work better.