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HerbalJoe's Hoppy Brown Ale
American Brown Ale • Partial Mash • 5 gal
Thew this together randomly. Going for a somewhat complex dark beer.
July 6, 2007 pm 01:58pm
4.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .75 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 2 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .25 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 3 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Fuggle - 4.8 AA% pellets; boiled 30 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 oz
Willamette - 5.0 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Nugget - 13.0 AA% pellets; boiled 2 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 2 oz
Hallertau - 4.5 AA% whole; added dry to secondary fermenter
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Steep grains at 154F for 60 minutes. Boil 60 minutes. Ferment at 67F. This was a purely random test brew that I made in my early days of brewing. I was trying to make a brown ale with a lot of different flavors. I ended up with something that was closer to a Mild. It was good, but I had no idea what I was doing.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.016 | |
| Color: | 20.6 SRM | 18 - 35 | |
| Alcohol: | 4.6% ABV | 4.3% - 6.2% | |
| Bitterness: | 50.9 IBU | 20 - 40 | |
Discussion
Darker than expected, but still good.
2007-07-28 2:07am
Brewed this on 6/16/07. Everything went fine, but later in the night I remembered dripping some unsanitized water into the pot after the boil. I got paranoid and decided to re-boil the wort for a few minutes in case it was contaminated. This was before I knew that it would pretty much destroy the aroma hop character. #2
Racked 6/20/07
2007-09-08 2:21pm
Racked to secondary and added 2 oz. Hallertau hop plugs.
Bottled 6/30/07
2007-09-08 2:23pm
Yep, bottled it. Tasted it and the roasted barley character is really apparent. Not in a bad way, but more than I expected. Alcohol seems a bit low, flavor is a little on the watery side, but still very good. Has a nice hop aroma now which turned out just as I hoped. Color is darker than expected, but nice.
Update 7/28/07
2007-09-08 2:24pm
The roast flavor has diminished noticeably and the overall character is much more balanced. It does have a slight sour apple smell which I believe is due to fermenting a higher than desired temps (around 80 deg. F). Would like to brew this again using more extract. The slightly watery feel/taste to it I believe could be corrected with more extract.
Update 9/8/07
2007-09-08 2:28pm
Had another one of these after aging for a while and it is pretty much the same. No real change to the flavor. Hop aroma has diminished. The sour apple aroma is still there. It's noticeable, but not unpleasant. It's a very easy drinking beer and I really like it despite the low gravity.
Update 10/29/07
2007-10-29 10:49am
Had another one of these recently and it has held it's flavor remarkably well. Really hasn't changed much in the past couple months. That said, I can really taste the flaws with this beer now that I've gotten more experience with brewing/tasting beer. (This was my 2nd batch.) I can taste a noticeable amount of oxidation and some underlying solventy-alcohol flavor. The sour apple aroma is also still quite apparent. I'm sure that most of the issues with this beer were due to the high fermentation temperature. Regardless of the mistakes, I'm still quite happy with this beer considering it was only my 2nd try.
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