Overall Impression: 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.

Aroma: Moderate malty-sweet to malty-rich aroma with chocolate, caramel, nutty, and/or toasty qualities. Hop aroma is typically low to moderate, of almost any variety that complements the malt. Some interpretations of the style may feature a stronger hop aroma, an American or New World hop character (citrusy, fruity, tropical, etc.), and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced.

Appearance: Light to very dark brown color. Clear. Low to moderate off-white to light tan head.

Flavor: Medium to moderately-high malty-sweet or malty-rich flavor with chocolate, caramel, nutty, and/or toasty malt complexity, with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy, fruity, or tropical character, although any hop flavor that complements the malt is acceptable. Very low to moderate fruity esters.

Mouthfeel: Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately-high carbonation.

Comments: Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft-brewed examples. This style reflects the current commercial offerings typically marketed as American Brown Ales rather than the hoppier, stronger homebrew versions from the early days of homebrewing. These IPA-strength brown ales should be entered in the Specialty IPA as Brown IPAs.

History: An American style from the modern craft beer era. Derived from English Brown Ales, but with more hops. Pete’s Wicked Ale was one of the first and best known examples, and inspired many imitations. Popular with homebrewers, where very hoppy versions were sometimes called Texas Brown Ales (this is now more appropriately a Brown IPA).

Characteristic Ingredients: Well-modified pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.

Style Comparison: More chocolate and caramel type flavors than American Pale or Amber Ales, typically with less prominent bitterness in the balance. Less bitterness, alcohol, and hop character than Brown IPAs. More bitter and generally hoppier than English Brown Ales, with a richer malt presence, usually higher alcohol, and American/New World hop character.

Vital Statistics:

• OG: 1.045 – 1.060

• FG: 1.010 – 1.016

• ABV: 4,3% – 6,2%

• SRM: 18 – 35

• IBUs: 20 – 30

Commercial Examples: Anchor Brekle’s Brown, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Cigar City Maduro Brown Ale, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown

Potential Malt SG

• Pilsner Malt Barke 1,0kg (14,8%) --> 1.036

• Roasted Barley 0,25kg (3.7%) --> 1.025

• LME Bavarian Dark - 4,5kg (66,7%) --> 1.036 (1kg LME = 1,3kg of Malt)

• White Table Sugar- 1,0kg (14,8%) --> 1.046

Potential Malt SG = (Pot. Malt1 x Weight1) + (Pot. Malt2 x Weight2) + ...

Potential Malt SG = (1.036x0,148)+(1.025x0,037)+(1.036x0,667)+(1.046x0,148)

Potential Malt SG = 1.037,1 (Proportionally Averaged)

PPG = 37,1 (Points per Gallon)

TWM = (OGt / SGp) x (vol / Eff ) x 0,1234

where:

• TWM = Total Weight of Malt (in kg)

• 0,1234 = a constant based on the conversion of pounds to kg and gallons to liters.

• vol = the final volume in liters after boil (total volume: 25 liters of beer)

• Eff = the brewhouse efficiency (in this case 0,80 = 80%)

• OGt = OG targeted in points per Gallon (PPG) = 65

• SGp = Potential Malt SG in points per Gallon (PPG) = 37,1

TWM = (65 / 37,1) x (25 / 0,80) x 0,1234

TWM = 1,75 x 31,25 x 0,1234

TWM = 6,76 kg

Comments:

• Mashing 4 liters of all grain (1,25 kg). 3,2 liters of water per kg of Malt (grains)

• 3 steps of temperature

  • 43°C - Acidification Stop (20 minutes)

  • 62°C - Maltose Rest (20 minutes)

  • 72°C - Sugar Rest (20 minutes)

• Add enough water during sparge to reach 5 liters and start boiling.

• Add hops and boil for 60 minutes.

• Turn off the heating, add the sugar and cold LME (water temperature should decrease to around 50°C and volume should reach 9,5 liters.

• Add around 15,5 liters of cold water (at 5°C) to reach 25 liters of wort at 20°C.

• Add the yeast.

No cooling process of the wort using serpentine or chiller

Comments:

• Pre-Boiling

  • Planned SG = 1,055

  • Measured SG = 1,079 (much higher than estimated)

• Possible reasons:

  • The sparge water was not enough to reach planned 5 liters (high chance)

  • Assumed deviation of the values for the Potential Malt SG (low impact)

  • Higher Mashing efficiency (low chance)

Very difficult to say exactly the EBC/SRM.

The targeted SRM was 5, that means EBC around 10.

The estimated SRM was 6,3 and EBC was 12,8. Already higher than targeted.

Visually I would say SRM between 8 and 13 or EBC between 16 and 26.

It means, double of the target.

Based on the table below we should decrease the quantity of Wheat Caramel or Caramunich II.