Monday, January 07, 2008


(from BJCP)
10C American Brown Ale

Aroma: Hop aroma, often citrusy, is mild to strong. Esters and dark malt aspects are mild to moderate.

Appearance: Dark ambet to dark brown color.

Flavor: Hop bitterness and flavor dominate the malty richness that ia a characteristic of brown ales. Slightly drier than English versions, with assertive hop presence (bitterness, flaovr, and aroma). Although malt flavor plays a supprting role, some toasty malt character (or even restrained roastiness) should be evident.

Mouthfeel: Medium body, with a dry, resiny impression contributed by the high hop bitterness.

Overall Impression: A bigger, hoppier, dryer version of brown ale, typically including the citrus-accented hop presence that is characteristic of American varieties.

History/Comments: A strongly flavored, hoppy brown beer, orignated by American home brewers.

Ingrendients: Well-modified pale malt, either American or Continental, plus crystal and darker malts should complement the malt bill. American hops should be used in generous quantity. Moderate to high carbonate water would appropriately balance the dark malt acidity.

Viatl Stats: OG: 1.040-1.060
IBU's: 25-60 FG: 1.010-1.017
SRM: 15-22 ABV: 4-6.0%

Commercial Examples: Pete's Wicked Ale, Brooklyn Brown Ale, Hart's Pacific Crest Ale, Smuttynose Old Brown Dog, Il vicino Tenderfoot Brown, Shipyard Moose Brown

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