This weeks video we offer up some Brown Ale Tasting Notes.  I brewed this beer May 1st (not February as I thought in the video).  This beer comes out super clean, super smooth.  But has a rich chocolate and toasty note to it.

The success of this brew, the third iteration of brown ale brew sessions recently, is a testament to note taking in the brew house.  I have brewed Brown ale off and on over the years.  I recently really started to focus on this recipe starting last year.  After two decent but not just right attempts I was thumbing through old brewing notes of mine.  In those old notes I found a recipe and brew session entry that noted an excellent outcome with Brown Ale that I had apparently overlooked from the past.

The success of a much earlier batch had included the use of Special Roast.  So I used that info and combined it with the qualities of my last two attempts and VIOLA!  Brown ale #3!  Absolutely beautiful.

Now to be fair, I think that to make this more English in character a better yeast strain should be used.  Something in the WLP002 or WLP007 zone of English yeasts.  Also this beer could use about 10 more IBUs in bittering.  Right now I brewed it to ~25IBUs.  I think if I bumped it closer to 30 or 35 it would be more balanced.

Regardless of those slight tweaks as a Nut Brown this recipe could also be a great base for an American Brown Ale as well.  I think if you were to brew it with a more attenuative and clean American Ale Strain (WLP001) , bump up the gravity by 10 points to 1062 and load it up with some Columbus, Cascade and Citra Hops; you’d have a great American Brown Ale on your hands.

Maybe that’s for another time.
Check out the recipe LINK.
Enjoy the video as we ramble on about this beer.

BREW ON!