Need some input on a Brown Ale recipe.

Beer Recipes
1

I love drinking Brown Ales whenever I see one on a tap list. So that made me wonder why I didn’t have a recipe for a nice Brown Ale. I’m aiming for a recipe in the 10C American Brown Ale style. I’m picturing something Chocolatey, slightly roasty, malty, some caramel sweetness, and with some bitterness, but not hoppy.

So far this is what I have:

American Brown Ale

Method: All Grain
Style: 10C American Brown Ale 
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 7 gallons
Efficiency: 70%

OG: 1.061
IBU: 30
Est. FG:  1.015
Est. ABV: 6%

Mash at 152F for 60min

6# US 2-row Pale malt (2 SRM)
5# Mild Malt (5.3 SRM)
1# British Crystal 70/80L
.75# Chocolate Malt (350 SRM)
.5# Flaked Barley (2 SRM)

1oz Northern Brewer Hops 7% @60 min (22.4IBU)
1oz Cascade Hops 6.6% @10 min (7.7IBU)

SafAle S-04 Dry English Ale yeast
Fermented at 68F

Any suggestions on improving the recipe?

Thank you, in advance.

2

My main advice is to keep S04 below 68F. I have used this yeast a bunch and it seems to get very estery at or above 68F and not in a good way. Just my two cents.

3

+1 try pitching 64F and holding for 72hrs, then let it rise up to 68F.

4

That looks like a good recipe to me. I agree with keeping fermentation temps below 68F, as fermentation is an exothermic reaction (gives off heat) ,so unless you have some form of temp control the actual fermentation temps could be 5+ degrees F higher than ambient temps. Also, if you can get it, Wyeast 1450 is THE yeast for American Brown IMO. It attenuates very well but leaves a full mouthfeel . Good luck !

5

I agree with Jon.  If you can get your hands on 1450, you won’t be disappointed.

6

I might try to use a more neutral yeast. WLP007 if you want to stay in the English field. You said you were targeting an American brown ale though. If you go 1450, make sure you can keep the temps upwards of 68-70. I just used this yeast and had to bring in up to 72 just to finish. Isinglass and gelatin can’t clear the yeast out either, although that may not matter so much in a brown ale vs a pale one.

7

I don’t know, I’ve never had those problems with 1450. I’ve used it lots of times and usually pitch at ~ 62F and hold at 64F for 3 days before ramping up. Never stalled or under performed on me. I’ve had luck clearing with gelatin as well.

8

I have used this yeast quite a bit (imagine that!) and always keep it in the 63-65 range.  It also drops bright for me.  Wonder what the difference is.

9

Good suggestion. I’ve never worked with this yeast, i’ll have to see if I can find it locally.

Thanks for the advice!

10

It’s great in amber, porter and stout too, by the way. You’ll like it.

11

I’ll definitely have to add it to my yeast inventory.

I like S-04, but too many of my recipes use it. I like the grain bills, but I think experimenting with other yeast strains might improve them.

12

I just ordered some fresh 1450 for a few malty but not high gravity beers I want to make for my winter go to beers.

13

Good stuff. It even works great in Denny’s BVIP, which has a pretty high OG.