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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through June 27, 2005 * Brown Recipe / maybe clone < Previous Next >

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Scott Manning
New Member
Username: Liquidbreaddiet

Post Number: 7
Registered: 06-2005
Posted on Thursday, June 16, 2005 - 01:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm looking for a recipe similar to Bell's Best Brown to brew on Saturday, I have some leftover London Ale yeast that I need to use and figured it might be a good match. Anyone have any ideas?
 

Geoff Buschur
Advanced Member
Username: Avmech

Post Number: 794
Registered: 06-2004
Posted on Thursday, June 16, 2005 - 01:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

http://byo.com/recipe/932.html

I have made this recipe several times and I have enjoyed it a lot. It has never won any awards for me, but it has been a good easy drinking brown. I have upped the chocolate and the special roast with good results.

(Message edited by avmech on June 16, 2005)
 

Scott Manning
New Member
Username: Liquidbreaddiet

Post Number: 8
Registered: 06-2005
Posted on Thursday, June 16, 2005 - 01:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

wow - right under my nose and I missed it - thanks. any reason that a london ale yeast might not work for this? Also, does anyone have suggestions for similar hops to nugget and fuggles that might work as an alternative. Not sure if I have enough in my freezer and nearest hs is 2 hours away

Looks like I am ill prepared = no victory malt (alternatives?) and is the special roast similar to special "b"?

(Message edited by Liquidbreaddiet on June 16, 2005)
 

davidw
Senior Member
Username: Davidw

Post Number: 1178
Registered: 03-2001
Posted on Thursday, June 16, 2005 - 01:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My typical brown ale recipe (of the American persuasion) uses Nugget for bittering and Amarillo for flavour. A very nice combination IMO. The London Ale (1028 I assume?) should work just fine, giving a little more character to your beer.
 

Geoff Buschur
Advanced Member
Username: Avmech

Post Number: 795
Registered: 06-2004
Posted on Thursday, June 16, 2005 - 01:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sure, go for the yeast change.

Nugget - Galena, Magnum, Columbus, Wye Target
Fuggle (UK) - US Fuggle, Willamette, Styrian Golding
Fuggle (US) - UK Fuggle, Willamette, Styrian Golding, US Tettnang

From http://www.skotrat.com/skotrat/malt101.html

Victory Malt (Aroma & flavor malt) 25 L
A unique, lightly roasted malt that provides a warm "biscuity " character to Ales and Lagers. Use 5 to 15 % to add a fuller flavor and aroma to Ales, Porters and full flavored, dark Lagers where a bigger malt character is desired without crystal malt sweetness.
D/C Biscuit malt fits in here also. Biscuity/toasted flavors and aromas result from the use of this malt.


Special Roast (Aroma & flavor malt) 50L
Pale roasted to lend an unmistakable, toasted malt flavor and aroma and amber, red-orange color to beer. At the rate of 3 to 10% Special Roast is an excellent addition to your Vienna, Marzen and Alt beers or in recipes calling for Amber malt.


Special Roast is not like Special B
 

Skotrat
Advanced Member
Username: Skotrat

Post Number: 736
Registered: 04-2003
Posted on Thursday, June 16, 2005 - 04:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey Now,

My very favorite American Brown Ale recipe is as follows:

"OLD BROWN EYE" American Brown Ale

MASH:
8 pounds 2 row
1/2 pound crystal malt (60L)
1/2 pound dextrin malt
2 ounces chocolate malt
1/2 pound flaked barley
***1 pound Dark Brown sugar (put in the boil)***

BOIL TIME:
70 minutes

HOPS:
1 oz. Northern Brewer (6.3 a. acid) for 60 minutes
1 oz. cascade (4.7 a. acid) for 30 minutes
1 oz. Willamette (4.0 a. acid) for 15 minutes
1 oz. US Hallertau (4.7 a. acid) for 7 minutes

YEAST:
Ale (Wyeast - Whitbread Ale)

OTHER:
3 teaspoon gypsum
1 teaspoon irish moss

Original Gravity: 1.060
Finish Gravity: 1.014
Alcohol: 6.0%

Add your gypsum to water and dissolve. Then:
Mash in grains at 122 F, for 30 minutes
Raise temp to 134 F, and hold for 15 minutes
Starch conversion at 154 F, for 90 minutes
burn out the mash at 164 F, for 10 minutes.

sparge and bring to a boil. Add your Brown sugar. Once you have reached your boil, begin the hop schedule listed above.

Your total boil time is 70 minutes. Now chill to 68 F. Add your ale yeast and let ferment for 6-10 days. Secondary for 14 days and bottle.

********************************************

Man I love this beer!

C'ya!

-Scott
 

Chumley
Senior Member
Username: Chumley

Post Number: 3289
Registered: 02-2003
Posted on Thursday, June 16, 2005 - 05:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

>>Secondary for 14 days and bottle.

Secondary an ale???

Why bother... ?

(the plug has hit the water!)
 

Doug J
Junior Member
Username: Doug_j

Post Number: 89
Registered: 06-2004
Posted on Thursday, June 16, 2005 - 05:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I love Horizon hops in an American Brown Ale. The 2 best ABA's I have done were with Horizon used for all 3 hop additions.
 

Skotrat
Advanced Member
Username: Skotrat

Post Number: 737
Registered: 04-2003
Posted on Thursday, June 16, 2005 - 05:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Chumley,

That was back in the day when I still thought it did matter for an Ale.

I do not secondary it anymore.

Cast elsewhere.

-Scott
 

Norty
Junior Member
Username: Norty

Post Number: 46
Registered: 11-2000
Posted on Thursday, June 16, 2005 - 05:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Real men secondary ales....
 

Denny Conn
Senior Member
Username: Denny

Post Number: 4753
Registered: 01-2001
Posted on Thursday, June 16, 2005 - 06:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Smart men don't do unnecessary work...
LIfe begins at 60...1.060, that is.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 1162
Registered: 03-2004
Posted on Thursday, June 16, 2005 - 06:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't normally secondary ales either, but yesterday I racked three 15 gallon fermenters of cream ale into secondaries for fining with gelatin. At least one of them is for the Listermann Family Independence Day Party so it needs to be bright and clear.
Dan
Listermann Mfg.,Co. www.listermann.com

 

Mike Huss
Advanced Member
Username: Mikhu

Post Number: 710
Registered: 03-2003
Posted on Thursday, June 16, 2005 - 06:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Denny you're full of it! That Denny double brew day that I did as I recall had at least one recipe if not both (Bugsy's and RyeIPA) that called for dryhopping in the secondary as well as in the serving keg. Now tell me how you dryhop in a secondary without doing a secondary ferment? Hmmmm?
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 1716
Registered: 03-2003
Posted on Thursday, June 16, 2005 - 07:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dang Chumley, I think he jumped off the hook!
 

Paul Erbe
Intermediate Member
Username: Perbe

Post Number: 252
Registered: 05-2001
Posted on Thursday, June 16, 2005 - 08:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have not made this in a few years but it was tasty:
Honey Brown

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.75
Anticipated OG: 1.052 Plato: 12.83
Anticipated SRM: 16.2
Anticipated IBU: 49.9
Brewhouse Efficiency: 66 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
7.8 1.00 lbs. Honey 1.042 0
78.4 10.00 lbs. Briess (2-row) America 1.035 1
3.9 0.50 lbs. Munich Malt(2-row) America 1.035 6
7.8 1.00 lbs. Crystal 90L America 1.033 90
2.0 0.25 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Cascade Whole 5.95 44.0 60 min.
1.00 oz. Cascade Whole 5.95 5.9 15 min.
0.25 oz. Cascade Whole 5.95 0.0 0 min.
"You can't be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least, you need a beer."
-- Frank Zappa
 

Denny Conn
Senior Member
Username: Denny

Post Number: 4757
Registered: 01-2001
Posted on Friday, June 17, 2005 - 05:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Mike, I said "unnecessary"..I don't consider dry hopping unnecessary. Dry hopping and lagers are 2 good reasons to do a secondary. Of course, that doesn't negate the fact that I might be full of it ...
LIfe begins at 60...1.060, that is.