First brew of an American Brown Ale

[llamabox]

Here is the Beersmith report after I entered the info. Which only varied slightly from the original.

American Brown Ale
Type: Extract Date: 11/19/2011
Batch Size (fermenter): 5.00 gal Brewer: Llamabox
Boil Size: 2.82 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot ( 5 Gal) - Extract
End of Boil Volume 2.60 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 0.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50):


Ingredients
Amt Name Type %/IBU
3 lbs 4.8 oz Amber Liquid Extract (12.5 SRM) Extract 5 43.3 %
2 lbs 3.2 oz Amber Dry Extract (12.5 SRM) Dry Extract 4 28.9 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1 6.6 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 3 3.3 %
5.9 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 4.9 %
1.00 oz Willamette [6.00 %] - Boil 60.0 min Hop 6 15.0 IBUs
1.00 oz Willamette [6.00 %] - Boil 15.0 min Hop 7 7.4 IBUs
0.25 oz Willamette [6.00 %] - Boil 5.0 min Hop 8 0.7 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -
1 lbs Honey [Boil for5 min](1.0 SRM) Sugar 10 13.1 %

Beer Profile
Est Original Gravity: 1.051 SG Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.009 SG Measured Final Gravity:
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol:
Bitterness: 23.1 IBUs Calories: 165.2 kcal/12oz
Est Color: 16.8 SRM

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 7 lbs 9.9 oz
Sparge Water: 2.60 gal Grain Temperature: 72.0 F
Sparge Temperature: 160.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

[BDawg]

Did you brew it already? Are you looking for feedback on the recipe? Is this your own recipe or did you get it from somewhere?

(I'll assume you are looking for feedback. Feel free to tell me to fuck off if you weren't looking for feedback. )

Personally, I'd consider going with all pale malt extract, and then bumping up the crystal 60 and the chocolate malt.
Amber malt extract is typically made from pale malt and Crystal 60 anyways. If you keep it to only pale extract, then you'll be able to easily convert it over to a partial mash or All-Grain recipe when you get the urge to go that way.

Something like: 6 lbs pale extract, 1 lb Crystal 60, 1 lb Chocolate, to bring out a more "Moose Drool" like character.

Willamette's are great hops, but they are going to give a bit more of an English hop character to the beer, as opposed to more of an American hop character. You may want to consider substituting out some of the flavor/aroma additions to mix in some ciitrusy American hops (if that's what you are going after). Maybe use some Cascade at 15 and Amarillo at flame out or as a dry hop.

HTH-

[llamabox]

Thanks Bdawg.
Yes I was looking for some feedback. And you gave me exactly what I would have asked if I had thought about it. I just brewed this recipe today but wanted some input for adjustments when I go to make it again. Of course only 1 adjustment at a time.

I got most of the ingredients from an English Brown kit but raised the IBU and ABV to the top of what an English would be which is about middle of the road for American Brown.

[llamabox]

So I am debating pulling off a gallon or so when it's done fermenting to put in a secondary on top of some sort of flavor addition. But I am still up in the air as to what. Or maybe keep 3gal normal and 1gal each of 2 different flavors.

Maybe cacao nibs, toasted coconut or some other sort of toasted nuts?

[scotchpine]

So I am debating pulling off a gallon or so when it's done fermenting to put in a secondary on top of some sort of flavor addition. But I am still up in the air as to what. Or maybe keep 3gal normal and 1gal each of 2 different flavors.

Maybe cacao nibs, toasted coconut or some other sort of toasted nuts?

I think that sounds like a great idea. Scale it down to 1 gal. to expeiment. Maybe Coconut Mocha American Brown. I did that with my stout before kegging last month. Filled a 1/2 gal growler with dry irish staout and a little strained fresh strawberry puree that I made. That's my special beer to share with family on Thanksgiving.

[llamabox]

Took a reading today and I'm at 1.010 so we will see if it is still there come Friday and them pull a gallon into secondary for flavoring.