What's an American Brown Ale?
American Brown Ales are full of delicious chocolate and caramel flavors that are usually accompanied by a nutty and toasty malt-forward character. They are usually moderately dark to very dark in color, ranging from brown to dark brown. The alcohol content will typically range from 4-6% ABV. They are similar to English Brown Ales, but they are typically slightly more hoppy.
BREW SPECS
BATCH SIZE | 5 gal (18.9 L) |
ORIGINAL GRAVITY (O.G.) | 1.056 |
FINAL GRAVITY (F.G.) | 1.012 |
ABV % | 5.8 |
IBU | 28 |
GRAIN BILL
GRAIN/ADJUNCT | WEIGHT (lb) | MASS (kg) |
Maris Otter | 5.5 | 2.5 |
Munich | 1 | 0.45 |
Victory | 1 | 0.45 |
Crystal 120L | 1 | 0.45 |
Biscuit | 1 | 0.45 |
Carafa III | .31 | 0.14 |
Chocolate malt | .25 | 0.11 |
HOP BILL
HOP | DURATION (m) | WEIGHT (oz) | MASS (g) |
Warrior | 60 | 0.35 | 10 |
Cascade | 30 | 0.35 | 10 |
YEAST
BRAND | VARIETY | MASS (g) |
Fermentis | US-05 | 23 |
PROCESS
MASH | BOIL | FERMENTATION |
45 min. | 60 min. | 7-10 days |
152°F (67°C) | | 67°F (19°C) |
NOTES
Mash grains at 152°F (67 °C) for 60 minutes. Raise mash temperature to 168°F (76°C) for 10 minutes and then later to the boil kettle. Lauter slowly, about 60 minutes in total.
If using a conical fermenter, drop trub and yeast from the tank within 48-72 hours after primary fermentation. Otherwise, transfer the beer to a secondary fermenter until fermentation is complete.
Once fermentation has completed and no more diacetyl is present, crash the beer to 36-38°F (2-3°C) for 3-5 days and carbonate.
Affiliate links that may be included on this page help generate a small commission (at no additional cost to you). Thanks for your support!
Subscribe to my YouTube Channel to be the first to see my new videos.