Brown Ales

Ales that are, well, brown, these come in a range of styles.  The BJCP splits them into British and American, with British being further divided into Northern and Southern English Brown and Milds. American Brown Ales tend to be hoppier than their British counterparts, and some have even taken the approach of the Imperial Brown Ale with heavy hopping.  British Browns are more common commerically in the Northern Style, which may be as a result of Northern yeast strains being less effective in fermentation and so needing a larger malt bill.

Here’s the one I brewed last weekend.

Brizzle Brown

Selected Style and BJCP Guidelines

10C-American Ale-American Brown Ale

Minimum OG: 1.045 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.016 SG
Minimum IBU: 20 IBU Maximum IBU: 40 IBU
Minimum Color: 18.0 SRM Maximum Color: 35.0 SRM
Recipe Overview
Wort Volume Before Boil: 9.00 l Wort Volume After Boil: 8.00 l
Volume Transferred: 8.00 l Water Added To Fermenter: 1.00 l
Volume At Pitching: 9.00 l Volume Of Finished Beer: 9.00 l
Expected Pre-Boil Gravity: 1.005 SG Expected OG: 1.058 SG
Expected FG: 1.015 SG Apparent Attenuation: 73.0 %
Expected ABV: 5.7 % Expected ABW: 4.4 %
Expected IBU (using Tinseth): 34.6 IBU Expected Color (using Morey): 27.8 SRM
BU:GU ratio: 0.60 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Ingredient Amount % MCU When
UK Medium Crystal 0.113 kg 6.6 % 6.3 In Mash/Steeped
UK Roasted Barley 0.055 kg 3.2 % 32.6 In Mash/Steeped
UK Black Malt 0.055 kg 3.2 % 27.5 In Mash/Steeped
Extract – Light Liquid Malt Extract 1.500 kg 87.1 % 4.7 Start Of Boil
Variety Alpha Amount IBU Form When
UK Challenger 6.5 % 21 g 32.6 Loose Whole Hops 60 Min From End
US Liberty 3.0 % 7 g 2.0 Loose Pellet Hops 10 Min From End

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