A little while back I brewed and American brown ale (Bobby Brown Ale) and it was really nice. It had chocolate and caramel flavors, but was really clean and drinkable. It’s the season for darker beers and I love a good American brown, so I wanted to revisit and revamp that beer. The BJCP describes a brown ale as “A malty but hoppy beer frequently with chocolate and caramel flavors. The hop flavor and aroma complements and enhances the malt rather than clashing with it.” That’s what I love about brown ales, the balance, the flavors, and the fact that they’re darker, but supremely drinkable.
For the base, I added Maris otter instead of just 2 row. I used Crystal 80 instead of 60, upped the chocolate malt a touch, and added maple syrup in the boil. I wanted to spice it up for the holidays, so i added two cinnamon sticks and some ground allspice, ginger, and nutmeg to the boil. I wanted a silkier mouthfeel so I added some maltodextrin to boost the body. Check the recipe:
Bobby Brown Holiday Brown
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|3 gal||60 min||24.62 IBUs||24.29 SRM||1.061||1.015||5.96 %|
|Rahr 2 row malt||5 lbs||66.5|
|Maris Otter pale malt||1.5 lbs||20|
|American Chocolate malt||6 oz||5|
|Crystal 80L malt||4 oz||3.3|
|Maple Syrup||4.25 oz||3.5|
|Maltodextrin (3% fermentable)||2 oz||1.7|
|Chinook||8 g||60 min||Boil||pellet||13.1|
|Cinnamon stick||2 each||15 min||Boil||Spice|
|Dried ginger||1 tsp||15 min||Boil||Spice|
|Dried nutmeg||.5 tsp||15 min||Boil||Spice|
|Dried allspice||.5 tsp||15 min||Boil||Spice|
|Denny’s Favorite 50 Ale Slurry (1450)||Wyeast||74-76%||60°F – 70°F|
|Primary||14 days||Ambient (~66)|
Brewed: 11/21/18 | OG: 1.051 | FG: 1.008 | ABV: 5.64%
Water: Minneapolis tap water, campden added.
65% efficiency | whirfloc/yeast nutrient @15
Tasting notes here.