Bobby Brown Holiday Brown

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 %


Name Amount %
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


Name Amount Time Use Form Alpha %
Chinook 8 g 60 min Boil pellet 13.1


Name Amount Time Use Form
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


Name Lab Attenuation Temperature
Denny’s Favorite 50 Ale Slurry (1450) Wyeast 74-76% 60°F – 70°F
maltodextrin & maple syrup


Step Temperature Time
Mash 154°F 60 min


Step Time Temperature
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.

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