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Nut Brown Ale? Nope. English Brown Ale? Nope. All American, Super Duper Kick A$$ Brown Ale? Yep.
We're calling this one: "You Down With Brown?" And if you are, you're in for a treat because it turned out amazing. It's the best brown ale we've ever made and if you're into Brown Ales, you should definitely brew this beer.
Brown Ale Brew Day Video
(recipe details below video)
Brown Ale Recipe
Beginning water volume: 7.92 gallons (29.98 liters)
Chemistry adjusted to produce the following profile:
- Calcium: 52 ppm
- Chloride: 58 ppm
- Sulfates: 83 ppm
- Sodium: 14 ppm
- Magnesium: 11 ppm
- Bicarbonates: 25 ppm
Note: we also added half a campden tablet at the start of the brew day.
- Pale Malt (2 row) - 9lbs. 12oz. (4kg 422.5g) (84.8%)
- Crystal 60 Malt - 12.8oz. (363 grams) (7%)
- Crystal 80 Malt - 8.0oz. (227 grams) (4.3%)
- Chocolate Malt - 4.08oz. (115.7 grams) (2.2%)
- Black (Patent) Malt - 3.2oz (90.7 grams) (1.7%)
We finely crushed all of our grain in a mill
We mashed at 152 Fahrenheit (66.7 Celsius) for 60 minutes
Boil Hops, Etc.
.6oz. (17 grams) East Kent Goldings at 60 minutes
.8oz (22.7 grams) Willamette at 30 minutes
1 whirlfloc Tablet at 15 minutes
1oz. (28.3 grams) Willamette at 15 minutes
Adding hops to our silo
We cooled the wort to 67 Fahrenheit (19.4 Celsius) and added one package of Northwest Ale Yeast.
We use a plate chiller to chill our wort down to pitching temp
Pitching yeast straight from the package
None to speak of for this beer.
- Pre-boil gravity: 1.046
- Post-boil gravity : 1.051
- Volume into the fermenter - 5.5 gallons (20.8 liters)
- Final Gravity 1.015
- ABV - 4.7%
- IBUs - 28
Tasting Notes / Rating
Home run, slam dunk, touchdown. This beer turned out great. 9 / 10, will definitely brew again.