What's an American Brown Ale?

The American Brown Ale is an American twist on that classic English style. It’s a style that’s all about balance—it takes that rich, malty backbone and gives it a distinctly American hop character. While the English versions are typically smoother and let the malt do all the talking, the American version adds a layer of hop bitterness and aroma (often citrus or pine) to balance out the malt sweetness.

• Vibe: This is the perfect beer for a cool evening, a backyard BBQ, or a football game. It’s hearty and flavorful without being over the top.

• Smell & Taste: You'll get a solid whiff of roasted malt, caramel, chocolate, and nutty notes. Then, the American hops come through, adding a subtle citrus or pine aroma that cuts through the richness. The flavor is similar: a toasty, caramel, and chocolate-like maltiness is met with a medium bitterness that balances things out, making it incredibly drinkable.

• Food Pairings: This is an amazing food beer. Its malty, caramelized flavors are a natural match for anything grilled or roasted. Try it with burgers (especially with bacon and aged gouda), BBQ ribs, smoked sausage, or a hearty chili. The malt sweetness can also cool the heat from spicy foods.

Ingredients

Fermentables (Total: 13 lb 5 oz)

• 9 lb 12 oz - Base Camp (73.2%)
• 14 oz - Biscuit (6.6%)
• 11 oz - Crystal 50L (5.2%)
• 9 oz - Chocolate (4.2%)
• 7 oz - Crystal 20L (3.3%)
• 7 oz - Light Munich (3.3%)
• 5 oz - Crystal DRC (2.4%)
• 4 oz - Golden Wheat (1.9%)

Yeast

• 1 pkg - Escarpment Yeast/Lallemand House Ale

Mash:

• Mash Water: Start with 7.50 gallons of mash water.
• Mash In: Target a temperature of 154F
• Mash Rest: Hold for 60 minutes at this temperature.

Boil for 60 minutes

Follow this hop schedule.  Adding the hops at the specified times into the 60-minute boil.

• Start of Boil (60 min): 1 oz Cascade 
• Boil (15 min): 0.5 oz Willamette
• Boil (5 min): 1 oz Cascade 
• Boil (5 min): 0.5 oz Willamette 

Fermentation

Clean fermentation is key for this style to let the malt and hop balance take center stage.

1. Pitch: Chill the wort and pitch your yeast.

2. Primary: Ferment for 10-14 days at a controlled temperature of 66-68F. Staying on the cooler end of the yeast's range will help produce a clean, balanced flavor profile with minimal fruity esters.