I'm going to brew an American-style Brown Ale, sometime this weekend. I want to have a different offering for a "session beer" available in my beer fridge.
Here's the basic recipe that I came up with:
Bad Ben's Brown Ale
Type: All grain
Size: 11 gallons
Color: 51 HCU (~22 SRM)
Bitterness: 50 IBU
Alcohol: Approx 5% by volume
Grain:
10 lb. American 2-row pale malt
7 lb Maris Otter British pale malt
1.5 lb. Belgian CaraMunich
13 oz. Belgian chocolate malt
6 oz. Flaked barley
1 lb. White Wheat Malt
Mash:
70% efficiency
Single-infusion @ 152°F for 60 minutes.
Recirculate through mash bed for 20 additional minutes.
Mash-out at 170°F
Sparge with 170°F water.
Boil:
80 minutes
Irish moss last 15 minutes.
Hops:
2 oz. Centennial (10.5% AA, 60 min.)
1 oz. Mt. Hood (4.5% AA, 30 min.)
1 oz. Cascade (6% AA, 15 min.)
1 oz. Mt. Hood (4.5% AA, 15 min.)
1 oz. Cascade (dry hop in secondary)
1 oz. Mt. Hood (dry hop in secondary)
Yeast: Wyeast 1056, large starter.
Ferment at room temp for 5-9 days in primary.
Secondary fermentation for 7-10 days.
Tertiary conditioning for 4-7 days.
Carbonation: Force-carbonate and serve from cornelius kegs.
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5 comments:
Wow, you do like to hop your beers!
It's an American Brown, so I can be loose with the hops.
I do brew European beers to style, for the most part. For instance, a kolsch or pilsener may have very little hops in the boil, (but I may dry hop more than usual to bring out some nice aromas).
My ESB, Scottish, and many others, all concentrate on the proper water profile and the malt.
Well, it sounds pretty good from what I read :)
The thing I like most about homebrew is that one doesn't really have to make a beer to style if one doesn't want to. I always start out going for a style and then... somewhere along the way I change it up to be something unique.
I may want to get that under control as I become a professional brewer...
For this batch, I ended up adding the Centennial hops at different intervals for less bittering. It'll come out at approximately 40-42 IBUs. It's really fermenting like a percolator, right now.
Hopefully, this Brown Ale will be ready to keg-up and go with me to my next 50-mile run (in 3-1/2 weeks). I'll be camping in the ol' Element/tent combo in a campground. Some of my running buddies will be there, and it would be nice to have some session beer in a keg for after the race. (They don't allow glass containers in the campground).
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