I am working on an entirely new recipe for an American Brown Ale. The BJCP guidelines mention light to moderate citrusy hop character. I want the beer to be balanced in favor of maltiness, but I do want some of that citrusy hop showing through.
So, in a five gallon batch, which hop and how much of it would you recommend for a late addition and dry-hopping?
I like Northern Brewer with Cascade. The woodiness of the the NB is a very nice compliment to the muted roastiness of a brown. The Cascade lets you know its American. This is the Pete’s Wicked Brown approach
Thanks Martin! I like your thinking.
+1 to NB and Cascade. I have a Mike (Tasty) McDole - type American Brown on tap now finished with those hops (1.069ish). And per his approach I dry hopped it with Centennial. It’s a really good beer. Best fall beer I’ve made in awhile.
My keg just kicked.
About 2/3 kicked for mine. Hoping for a magic keg - probably not happening this time.
I just tapped my Janet’s Brown last week. Stop over and we can schwill a few!
I could see this recipe also maybe benefitting from some amarillo or even piney/dank simcoe to a tad as well along with the cascades in the finish.
Sounds like a winner ! I love the recipe as is (though I cut back on carapils) but it’s a great base to experiment with. I used Centennial dry this time, and IIRC Steve in Tx just used Mosaic and something else dry in his. Good stuff.
JBA is great, but I do like the amarillo late in my own recipe. mosaic might do well here too.
Yeah and I just about doubled the late and dry hop additions including some Cascade and Mosaic in the dry.
Yeah, I increased the late Cascade (close to double) and used 4 oz of Centennial dry. Mighty fine.
I use Willamette in my Am. brown for flavor. About the only thing I like them for. I finish that beer with an oz. of Chinook at flameout.