Brew Dudes

Homebrewing blog and resource

American Brown Ale Extract Recipe

In a previous post (Return to Extracts), I pondered the value of doing a little extract brewing when I don’t have the time available for my 6 hour all-grain sessions.

I was pondering some of my recipes and decided that I would convert on of my recent American Brown ale recipes to an extract version.  When last I brewed it as all grain, I really enjoyed it an thought I had hit a real nice balance between malt flavors, chocolate notes and residual sweetness.  Although it is an American Brown ale, I kept the hopping to a milder schedule to not overwhelm the flavor with citrus and piney flavors typical in some American hopping schedules.

I offer the converted recipe below:

American Brown #1 Extract

Brew Type: Extract Date: 3/4/2009
Style: American Brown Ale Brewer: Mike Warren
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 6.50 gal Boil Time: 60 min
Equipment: My Equipment
Amount Item Type % or IBU
6.25 lb Light Dry Extract (8.0 SRM) Dry Extract 75.03 %
1.00 lb Caramel/Crystal Malt – 15L (15.0 SRM) Grain 12.00 %
0.50 lb Special Roast (50.0 SRM) Grain 6.00 %
0.33 lb Chocolate Malt (350.0 SRM) Grain 3.96 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.00 %
1.50 oz Cascade [5.50 %] (60 min) Hops 27.3 IBU
1.00 oz Liberty [4.30 %] (10 min) Hops 5.2 IBU
1.00 oz Liberty [4.30 %] (1 min) Hops 0.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc  
1 Pkgs California Ale (White Labs #WLP001) [Starter 1200 ml] Yeast-Ale  
Estimated Original Gravity: 1.052 SG (1.045-1.060 SG) Measured Original Gravity: 1.054 SG
Estimated Final Gravity: 1.012 SG (1.010-1.016 SG) Measured Final Gravity: 1.011 SG
Estimated Color: 19.6 SRM (18.0-35.0 SRM) Color [Color]
Bitterness: 33.1 IBU (20.0-40.0 IBU) Alpha Acid Units: 8.3 AAU
Estimated Alcohol by Volume: 5.20 % (4.30-6.20 %) Actual Alcohol by Volume: 5.61 %

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3 Comments

  1. We tried an English Brown extract back in December and made the bonehead move of fermenting in my basement … which in Ohio runs pretty cold in the winter. Fermentation didn’t start until I brought the bucket upstairs a few days later and the eventual taste was completely off (caramel flavor and very low ABV).

    Like I said, bonehead mistake that I’m sure you’ll avoid.

  2. Peter

    What would you think about putting a little smoked malt in there? Tumbler-esk? IF I were to try it out how much do you think would be a good amount to really add to the beer without overpowering it? .25 lb? .5 lb?

  3. @Peter
    I had no idea Tumbler had smoked malt in it! I looked it up and sure enough it does. So with that info in mind your target is good, but its more subtle than that. I’d say 2-4oz of peated malt is a good place to start. The beer really isn’t smokey at all. If you were using Briess smoked malt (I think its actually called rauchmalt) that stuff is significantly more mild so maybe half pound would work. Seeing how this is an extract recipe, I’d start with 2.0 oz of the peated malt. Peated malt is very smokey, so you can use very little of it and you won’t have to worry about doing a partial mash with it because of the tiny amount being used. Hope that helps. Let us know how it comes around.

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