*** Almaden Brewers *** > Recipes > Brown Eye Ale [American Brown Ale]

Recipe: Brown Eye Ale

Specifics

Style:

American Brown Ale — BJCP Style Information

Category:	American Ale
Number:	10C

Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties.

Commercial Examples: Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Big Sky Moose Drool Brown Ale, North Coast Acme Brown, Brooklyn Brown Ale, Lost Coast Downtown Brown, Left Hand Deep Cover Brown Ale.

Contributor:

Bryan Downs

Yield:

5 gallons

OG:

1.077

General Information

Method:	Partial Mash
Source:	Old notes

Scale Recipe

Enter desired final yield (volume):

gallons

Extract

3.00 pounds	DME - Amber	29.3% of grist
6.00 pounds	DME - Light	58.5% of grist
9.00 pounds	Total Extract Weight	87.8% of grist

Malts and Grains

1.00 pounds

Crystal Malt 80L

Color (L):	80 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. For porters and stouts

9.8% of grist

0.25 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

2.4% of grist

1.25 pounds

Total Grain Weight

12.2% of grist

Adjuncts

1.00 pounds	Brown Sugar (Dark)
0.50 pounds	Molasses

Hops

2.00 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

Pellets @ 60 minutes
Type: Bittering
Use: Boil

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop

3.00 ounces

Total Hop Weight

Yeast

Whitbread Labs London Ale — Liquid

Whitbread Labs London Ale — Liquid

Procedure

Partial Mash: Add 1lb Crystal Malt and 0.25lb Choc Malt to 160°F water (2 gallons). Maintain temp at 150-155°F for 1 hour. Raise temp to 165° for 5 minutes. Sparge with 2 gallons of water at 168°F. Remove from heat. Add bittering hops, malt extract and adjuncts. Top off to 6 gallons and boil for one hour. Add aroma hops. Cool and pitch yeast.

Partial Mash:

Add 1lb Crystal Malt and 0.25lb Choc Malt to 160°F water (2 gallons). Maintain temp at 150-155°F for 1 hour. Raise temp to 165° for 5 minutes. Sparge with 2 gallons of water at 168°F.

Remove from heat. Add bittering hops, malt extract and adjuncts. Top off to 6 gallons and boil for one hour.

Add aroma hops.

Cool and pitch yeast.

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