Brown Ales

January 7th, 2015Timothy N. Lambert, Ph. D.

Brown Ales2008 BJCP: Category 11:

11A: Mild11B: Southern Brown11C: Northern Brown

History of Brown AleModern incarnations (BJCP) are nothing like the 18th century versions.“They share the roasty characteristics of porter but were sweeter due to their much lower hopping rates”“Current Brown ales in England all have 20th century origins”

Modern brown ale:Thomas Wells ThorpeMann’s Brown Ale

Interesting stories and mystery of Brown/Amber malt, Invention of Hydrometer and Black Patent Malt, effects of taxation etc.

Martyn Cornell - Why there’s no such beer as ‘English brown ale’http://zythophile.wordpress.com/2011/03/31/why-theres-no-such-beer-

as-english-brown-ale/

Brown Ales2008 BJCP: Category 11by the numbers:

MildOG: 1.030-1.038FG: 1.008-1.013

IBU: 10-25SRM 12.0-25.0ABV: 2.8-4.5

English NorthernOG: 1.040-1.052FG: 1.008-1.014

IBU: 20-30SRM 12.0-22.0ABV: 4.2-5.4

English SouthernOG: 1.033-1.042FG: 1.011-1.014

IBU: 12-20SRM 19.0-35.0ABV: 2.8-4.1

They really don’t look that different?

SRM Color Chart

Brown Ales2008 BJCP: Category 11

Mild English NorthernEnglish Southern

Nutty, light caramel, dry finish, low to no hop, some fruity esters ok, may have UK type hop aromas - Drier and more hop oriented with nutty rather than caramel

Caramel, toffee sweetnessHints of biscuit and coffeeDark fruit, Low hopLittle/No roast. Moderate sweetness with smooth malty aftertaste

Light flavored session aleRefreshing, yet flavorfulGenerally malty, wide range of flavors(malty, sweet, caramel, toffee, toast, coffee, roast, fruit, licorice…..Sweet or dry and may have roast finishFruity estersSome versions may seem like lower gravity brown porters

Brown Ales2008 BJCP: Category 1111C: Northern English Brownaka “Nut Brown Ale”

Typical Ingredients

Bulk of Extract: English or American 2-row (or use Extract)

Other Malts: Caramel, Wheat (Flaked), Victory, Biscuit Malt, Amber Malt, Brown Malt, Pale Chocolate, Chocolate, Oats (Flaked), etc. (I would generally avoid Roast Barley but black could be used for coloring……Don’t forget Invert/Caramel Sugars!). Mash to obtain a malty yet dry beer.

Malty is not the same thing as sweet!


Typical Ingredients Hops: English Varieties are best(Fuggles, EK Goldings, Challenger, Bramling Cross, Styrian varieties (Aurora, Goldings…..). Noble hops and milder american hops (Williamette) hops would work as well. Cascade works well in moderation. Hops are there to balance malt. Some aroma OK.

Yeast: English Varieties/Neutral Ones work well. Wyeast recommends: 1028, 1098, 1275, 1335 - 1968, 1469 would also work well - Many English varieties are misunderstood by judges. Also, avoiding di-acetyl is best.Water: (Filtered) ABQ water is great for darker beers.Keep in mind that process is equally as important as a good recipe!

Brown Ales2008 BJCP: Category 11by the numbers:

MildOG: 1.030-1.038FG: 1.008-1.013

IBU: 10-25SRM 12.0-25.0ABV: 2.8-4.5

English NorthernOG: 1.040-1.052FG: 1.008-1.014

IBU: 20-30SRM 12.0-22.0ABV: 4.2-5.4

English SouthernOG: 1.033-1.042FG: 1.011-1.014

IBU: 12-20SRM 19.0-35.0ABV: 2.8-4.1

Nutty, light caramel, dry finish, low to no hop, some fruity esters ok

Caramel, toffee sweetnessHints of biscuit and coffeeDark fruit, Low hopLittle/No roast. Moderate sweetness with smooth malty aftertaste

Light flavored session aleRefreshing, yet flavorfulGenerally malty, wide range of flavors(malty, sweet, caramel, toffee, toast, coffee, roast, fruit, licorice…..Sweet or dry and may have roast finishFruity estersSome versions may seem like lower gravity brown porters

So how does one go about formulating a recipe ?

Lets focus on one: (11c)


11C: Northern English Brownaka “Nut Brown Ale”

Try as many commercial examples as possible = understanding taste profilesIs it possible to frame the recipe space ?

Find a clone recipe ?



BJCP Commercial Example: Goose Island Nut Brown Ale

Recipe Information - 5.4% ABV IBU 25 Color: Chocolate Malts: 2 Row, Caramel, Wheat, Dark Chocolate, VictoryHops: UK FuggleRecognition -World Beer Cup - 2010 Gold Medal, 2006 Gold Medal (both for American Style Brown)

http://www.gooseisland.com/beer/nut-brown-ale.html

Brewer's Notes - Our Nut Brown Ale combines the finest domestic and imported malts to produce a chestnut-hued ale of unusual complexity. Subtle notes of chocolate, honey and fine tobacco give this ale an enjoyable and satisfying “nutty” finish.



BJCP Commercial Example: Avery Ellie’s Brown Ale

Recipe Information - ABV: 5.5% OG: 1.056 IBU: 28Color: Deep RussetMalts: 2 Row, Chocolate, Munich, Honey Malt, Caramel 120Hops: Bullion, Sterling Recognition -1997 Colorado State Fair “1st Place Brown Ale”2002 Top of the Town Award – 5280 Magazine – “Top Local Beer”2005 Great American Beer Festival “Bronze Medal”2007 New York Times – Winner, “Best of the Browns”

http://averybrewing.com/our-ales/ellies-brown-ale/

Brewer's Notes - …..deep russet brew has the sweet and somewhat nutty character …..brown sugar maltiness with hints of vanilla and nuts, while subtle hopping gives it an overall drinkability ………



So how does one go about formulating a recipe ?Specifically: Grain percentages, hop amounts etc. ?

Statistics on AHA-NHC Entries

http://www.winning-homebrew.com/recipe-database.html



Recipe Type: All GrainYeast: NottinghamBatch Size (Gallons): 5.5Original Gravity: 1.054Final Gravity: 1.012IBU: 22.7Boiling Time (Minutes): 60Color: 16.3 SRMP Fermentation (# of Days & Temp): 7S Fermentation (# of Days & Temp): 14If you like nut browns, you'll love this one!Mash ProfileName: Single Infusion, Medium Body, Batch SpargeMash Grain Weight: 11.75 lbGrain Temperature: 72.0 FSparge Temperature: 168.0 FSparge Water: 4.21 galName Description Step Temp Step TimeMash In Add 14.69 qt of water at 165.9 F 154.0 F 60 min** Based on 70% brew-house efficiency

IngredientsAmount Item Type % or IBU9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.6 %1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.5 %1.00 lb Oats, Flaked (1.0 SRM) Grain 8.5 %0.50 lb Victory Malt (25.0 SRM) Grain 4.3 %0.25 lb Chocolate Malt (350.0 SRM) Grain 2.1 %1.00 oz Fuggles [4.50%] (60 min) Hops 14.7 IBU1.00 oz Goldings, East Kent [5.00%] (15 min) Hops 8.1 IBU1 Pkgs Nottingham (Danstar #-) Yeast-Ale

http://www.homebrewtalk.com/f67/nut-brown-ag-30187/

Lil Sparky’s All Grain Nut Brown AleHere’s one from the inter-web

Plenty of web resources!

English Northern

OG: 1.040-1.052FG: 1.008-1.014

IBU: 20-30SRM 12.0-22.0ABV: 4.2-5.4

Todays Sample

Recipe Information - 4.8% ABV IBU 29 Color: ~ 17 SRM

Malts: 2 Row, Caramel, Brown, Chocolate, BiscuitHops: Challenger, EK Goldings

Recognition -2015 Inaugural Holiday FiestaCategory 11: “Gold” and “Silver”,


Brown Ales2008 BJCP: Category 11:

Timothy N. Lambert, Ph. D.

Cheers!

There are two other samples - which subcategory would you say they are and why?

Education

Brown Ales