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Can't-Wait-to-Get-Off-Work-and-See-My-Baby Brown Ale
American Brown Ale • Extract • 5 gal
FIRST TASTING:VERY SMOOTH and aromatic>>>A trans-Atlantic American-style Brown using British hops, a nod to Tom Waits...and a nice and dark sip into serenity....
March 15, 2007 pm 01:01pm
3.7/5.0 1 rating
Ingredients (Extract, 5 gal)
- .9 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .4 lbs
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- .5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 4.0 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 2.0 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- .5 oz
Simcoe® - 11.1 AA% whole; boiled 60 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 1.0 oz
Fuggle - 4.5 AA% whole; boiled 20 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1.5 oz
East Kent Goldings - 5.5 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss - Irish Moss at -15 minutes (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 1318 London Ale III™
Wyeast 1318 London Ale III™
From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.
Notes
A twist on American Brown with the use of an unusual British aroma hops and the yeast strain used by Young's Special London Ale. I like a woody hop nose, so drop an ounce of Brambling Cross (if you can't find them, use EKG) into the secondary for fun.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 29.7 SRM | 18 - 35 | |
| Alcohol: | 5.5% ABV | 4.3% - 6.2% | |
| Bitterness: | 30.1 IBU | 20 - 40 | |
Discussion
Into the Primary...
2007-03-18 3:26pm
What a brown beauty this one is...Deep mahogany, chocolate-bar brown with red highlights. Actual OG was 1.053. Started fermenting in just 8 hours...Going full tilt boogy at 24 hours. I only have the free version of beertools, so I could not show the full hops schedule. Simcoe (my HBS was out of Challenger) 60 mins; 1 oz Fuggles at 20 mins; .5 oz EKG at 15 mins, again at 10 mins, and again at 3 mins; Brambling Cross at flameout. I want that woody/viney aroma right up front - so I plan to dry hop with some more BC (Hard to come by, but my HBS had some pellets...)
In the Secondary
2007-03-31 10:24pm
In the secondary now, racked with 1 ounce of Bramling Cross pellets. Great aroma, nice color. The head of yeast filled in after a couple days -- Now at 5 days in the 2ndry it still has a thick, chunky head and is bubbling about once per minute. I am suspecting that this highly flocculent 1318 yeast will start sinking in a couple days. May have to leave this one in the carboy a full 10 days of 2 weeks to clear it.
VERY smooth & lush - Great aroma
2007-05-01 10:46am
I sampled a couple of these over the last 2 days after 10 days in the bottle (and a full 3 weeks in the 2ndry!). The beer is darker than predicted, highly aromatic, and has a rich cocoa and coffee taste -- more like a Porter than a standard American Brown -- but has a VERY smooth and creamy texture. Derek thinks it is GREAT and would give it more stars -- I am not entirely pleased with my decision to use a full ounce of Bramling Cross hops in the 2ndry -- You really get punched by them on the first few sips, and although I wanted that, teh BC now seems excessively like a sour-wood aroma. I'd go easier and would use EKG or even Willamette instead next time. Time will tell -- I think in a couple weeks it may be a 4 star beer.
Great Brown!
2007-05-01 10:47am
From DEREK: "This is Great! This may be the best of the browns we've brewed."
A rich, lush Brownie -- Has aged nicely.
2007-06-24 10:31pm
She's really mellowed with age and has rich cocoa undertones with a sweet-woody forest hops aroma on the first gulp. Very nice. Much better than I thought it would be....
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