I’m making a Brown ale today and it got me thinking. This style seems to be lost in the last 5-10 years with all of the IPA’s and Bourbon Barrel stuff as of late. This style was my favorite when I first started to get into craft beer in the early 90’s. I enjoy the delicate balance of malty, caramel with a touch of biscuit, roast. I can’t think of a better beer for sitting around a fire on a Autumn night. Anyway, I changed my recipe a bit this year and added some Munich (inspired by Denny’s Noti) for some more malt flavor.
Not unappreciated by me, I love American Brown. I brew my versions of Janet’s Brown or Noti Brown every year. Good stuff.
I love a good Brown Ale! Avery’s Ellie & Georgetown’s Bob’s Brown are two of my favorites. I have tried brewing a Brown Ale a couple of times and have come close but not nailed it yet. One of those attempts turned out to be nearly indistinguishable from Moose Drool. But while good, it wasn’t my fav.
Good luck today!
Just so happens I’ll be starting a brew of Noti Brown in about half an hour. It’s a must have beer this time of year.
I LOVE a good Brown ale. I agree that they have become lost in a sea of IPAs, especially at the grocery stores, who are at the mercy of the distributors, who only want to push the IPAs.
I have one on my short list to brew, once it’s gotten a little cooler out.
Recipe?
8 lbs American 2 row
2 lbs Munich
1 lb Crystal 60
.25 lb Special B
.25 lb Chocolate
.25 lb Special Roast
1 oz Williamette @ 60
1 oz Williamette @ 15
Wyeast 1056
I brewed Janet’s Brown Ale last year and it was the bomb. In honor of Ween, I called my version “Paint the Town Brown.”
Denny, can you sell me on brewing your Noti Brown? Also, can you point me to an official version of the recipe?
One of my favorites was James Page Brewery’s Burly Brown Ale. I don’t know if they make it anymore though.
Well, I found the recipe:
http://wiki.homebrewersassociation.org/NotiBrownAle
AND it turns out that I have all of the hops on hand, since I grow all of those varieties (except Magnum). Looks like it would be worth a shot.
+1 to Noti Brown ale. Fantastic stuff. Being in TX, it’ll be another month before I brew it. Too damn hot yet for most darker ales.
Can’t be all that lost. Just finish taking the first running on an American Brown Ale. It’s a must for the upcoming Fall season.
DO IT! A tip…the best versions of it use Chateau Choc. malt 350L. I’ve used other chocolates and it’s very good. The Chateau makes it incredible.
Looks like a tasty brown. Will those hop additions give you enough bitterness for the style?
25 IBU’s , so on the lower end of the range
Noti Brown comes out in the 45ish range. IMO, American brown should have a firm bitterness.
Yeah, my usual recipe is in the mid 30’s for IBU’s, but I had 2 oz of Williamette left from last year’s hops. Probably should’ve used 1.5 oz @ 60 min, but I’ll see how it turns out.
Especially when you have some nice, rich layered malts in there.
Denny, where can that be purchased?
Google “Jaspers” in New Hampshire. Precious few places have it.
Here it is.
https://www.boomchugalug.com/product/castle-belgian-chocolate-malt/