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Post #2 made 11 years ago
by mally
This is quite an interesting article here.

For me, I am never sure what determines a brown ale, or just a regular English bitter :scratch:

You have a large selection to choose from if you just go for English bitter though.

Tomothy Taylor Landlord
Old Speckled Hen
Even the Hobgoblin we did a collaboration on here
Last edited by mally on 13 Sep 2014, 15:46, edited 1 time in total.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
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Post #8 made 11 years ago
by HbgBill
The recipe can be found in many places as it is such a well received beer. It was started by one of my acquaintances, Mike McDole.. otherwise known as "Tasty" He brewed it in honor of his late wife, about 10 or so years ago. The recipe is not BIAB.. but certainly is BIAB'able. If you have "Brewing Classic Styles".. it's in there.. Otherwise, you might check at MoreBeer.com and look at their all grain recipes. For most kits, they include all the ingredients as well as amounts. Most of them show both extract and all grain on the same page. In case you don't have BCS', go to MoreBeer.com.. in Search, type in Janet's Brown or simply Janet's.. there will be a few tabs on the page.. but, click on "Documents".. I believe there are two.. You will then see the recipe.. pretty simple.. but, this guy has won awards with it. He is a good friend of brewers and is a regular on The Brewing Network podcasts with Jamil and John Palmer.
Bill
Hop Song Brewing-Santa Rosa, California

Post #10 made 11 years ago
by HbgBill
If you just type in Brown Ale, you will see another interesting one by Kyle. It has some nice winter spices in it... I've never made it, but, if you like s spices in beer.. this one is supposed to be quite good.
Bill
Hop Song Brewing-Santa Rosa, California

Post #11 made 11 years ago
by celeryness
My favourite was always Newcastle Brown Ale. I was after making some just recently and looking round for a clone recipe. Something that I found though is apparently Newcastle is actually a blend of an Old Ale and an Amber Ale, so that makes it more difficult to clone a recipe. These ideas from BYO do just that https://byo.com/stories/issue/item/59-5 ... ne-recipes, and provide two recipes to blend into one. In the end I didn't want to mess about too much, so I went with something between John Palmer's recipe here http://www.howtobrew.com/section4/chapter19-3.html and this one here http://www.homebrewtalk.com/f36/all-gra ... ale-77705/. The Victory malt wasn't my personal "cup of tea" in a brown ale, but the choice of East Kent Goldings and Fuggles was. So I opted for the basic grain bill from John Palmer's Tittabawasee Brown Ale (massaged into the Biabacus) with the hop additions from DubbelDuch's recipe (but only .5 ounces of each for 3.5 gallons in the fermentor).

Unfortunately I also added some porridge (breakfast oatmeal) and got a bag scorch (event though I did a cereal mash and stirred in bit by bit). Then an air build-up in my hose coming from the garden made the wort chiller kind of explode and blew the line, so some tap water just might have got in there... I'm going to bottle it in the next couple of days anyway as it seemed to ferment ok. I think no oatmeal and also maybe just an ounce of roasted barley for more colour depth might have been a better bet in retrospect, but we'll see.
Last edited by celeryness on 17 Sep 2014, 05:39, edited 1 time in total.

Post #13 made 11 years ago
by celeryness
Rigging65 wrote:Celeryness, would you mind posting the BIABacus you used here?
Hello Rigging,

I've only done 4 BIAB brews and I'm pretty sure that this Brown Ale one went a bit south as I said, so it might not be wise to post that BIABacus in a public forum. Also, I haven't even bottled it yet so I can't say what it tastes like! And thirdly, I'm almost sure the "porridge addition" was a mistake.

What I was trying to do with the post was give you some ideas of how I got to a Brown Ale recipe. I took John Palmer's grain bill numbers and put those in the BIABacus section C, put in my kettle measurements and my target gravity, and then that gave me the calculated grain bill on the right side of section C. I then added my hop additions below in section D.

Having said all that, I could send you a copy of my BIABacus to you privately, just so you can see what I was trying to do.
Last edited by celeryness on 17 Sep 2014, 07:58, edited 1 time in total.

Post #15 made 11 years ago
by BlackIslandBrew
I've done Janet's Brown on both three vessel and BIAB, and just adjusted for efficiency and system losses using BeerSmith. Came out great both ways with (in my mind) no significant difference in taste. I'm brewing it again on Tuesday for a Homebrewing class I'm teaching, using BIAB.

Post #16 made 11 years ago
by celeryness
BlackIslandBrew wrote:I've done Janet's Brown on both three vessel and BIAB, and just adjusted for efficiency and system losses using BeerSmith. Came out great both ways with (in my mind) no significant difference in taste. I'm brewing it again on Tuesday for a Homebrewing class I'm teaching, using BIAB.
Hello BlackIslandBrew,

A tiny, tiny, tiny little nit-pick on that one. Janet's is an American Brown Ale, and therefore the hop bill is comparatively pretty hefty in the recipes that I've just been checking. English Brown Ale's are pretty low IBU, around 25 according to Designing Great Beers. The Beer Judge style guide also talks about very little or light hop aroma http://www.bjcp.org/styles04/Category11.php" onclick="window.open(this.href);return false;. I just wanted to make the point as Rigging65 was asking about English style Brown Ales.

Its certainly a popular recipe though! To the point that someone has brewed a commercial version. And if you're recommending it, I might have a bash at that one myself one day...
Last edited by celeryness on 21 Sep 2014, 04:23, edited 1 time in total.

Post #17 made 11 years ago
by Lylo
Celeryness, you are quite right about the Janet's Brown style. American Brown all the way. Tasty Mcdole is a huge hop head. :smoke: For top notch English Browns I always start with BCS the search Timothy Taylor's Landlord, Old Speckled Hen, or whatever I have heard of lately, then play around with the BIABAcus from there.
AWOL

Post #18 made 11 years ago
by joshua
Please excuse my Ignorance....isn't a Brown Ale, a Brown ale,

American use soft water and a lot of Citrus Hops

English use Hard(carbonate) water and Noble Engish Hops.

The difference between Northern And Southern English is, the North uses More Caramel malt, and South uses more Roasted/Nut-Like Malt.

That is all I see in the BJCP style book section 10 and 11.

Download a PDF Copy at http://www.bjcp.org/stylecenter.php
Honest Officer, I swear to Drunk, I am Not God.
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Post #20 made 11 years ago
by celeryness
@joshua
I suppose that depends on how much importance you place on stylistic differences - from that point of view you might argue that Leffe Brune is a Brown Ale - its brown after all (I have one in front of me), and its malty and lightly hopped. When does Brown Ale becomes a Porter?, and what point does an Old Ale come in? There are a lot a grey areas with beer styles, and that was why I said "a tiny, tiny, tiny nit-pick", as I'm not sure in the end how important it really is. But there is an English Brown Ale beer style, and it is generally low hopped – Newcastle is just 24 IBU, while Sam Smith's is a bit higher at 31. I would argue that its the lower hopped nature of the English style that makes the difference between English and American Brown ales.

Post #22 made 11 years ago
by Rick
Also wondering celeryness' inquiry about the old ale. I'm brewing old treacle mine from bcs, and the thought has also crossed my mind how it fits in. Not that it really matters, just curious.
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Post #23 made 11 years ago
by Rigging65
I must confess to never having had Old Speckled Hen, but it shows up quite a bit as I research English Ales. Can someone give me their impression of it, taste wise? I know they're different, but how does it compare to, say, NewCastle?
________________________________
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Post #24 made 11 years ago
by joshua
Cceleryness, From what I have read,
Old Ale has 90& Pale malts(2L to 4.5L) and 10% Brown(10L to 20L)caramel, Roast, or Both...and Old ale Yeast

Brown is 80% Pale, and 20%(20L to 40L)caramel/Roast, and a touch of light Chocolate, and a Variety of Brown ale/lager yeasts.

Porter is 80% pale, and 15% mix of Caramel/Roast(40L to 120L), and a 5% mix of Chocolate/Coffee/Black malts, and any Country's ale yeast.

This is what I got from "Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles" By Ray Daniels

http://www.brewerspublications.com/book ... er-styles/

IMHO YMMV
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #25 made 11 years ago
by celeryness
@joshua
My questions were actually rhetorical, but its interesting that you mention malts and yeasts, but not the hop bill. Ray Daniels certainly does talk about hops in his book. He also mentions there are a lot of variations in a given style, and he given averages, not the cut and dried percentages that you have here.
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