American Ale - American Brown Ale (BJCP 2008)

Top 10 American Brown Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Cinnamon Toast Crunch Brown Ale	5.5 gal	5.71%	24.39	1.056	1.013		All Grain	7481
Moose Drool Clone	5 gal	5.27%	22.07	1.056	1.015		extract	6573
Koko Brown Clone	5 gal	5.65%	29.63	1.058	1.015		All Grain	6432
Simple First All Grain	3.5 gal	5.58%	0	1.057	1.014		All Grain	5379
Coconut Brown	5 gal	6.32%	0	1.064	1.016		All Grain	5195
ubu clone	5.5 gal	6.58%	56.36	1.067	1.017		All Grain	4101
Friar Tuck - Canadian Brown Ale	5.5 gal	5.9%	31.2	1.060	1.015		All Grain	3996
American Brown Ale (Jamil's)	10.5 gal	4.84%	32.96	1.048	1.011		All Grain	3756
Moose Drool Clone (Big Sky)	5.5 gal	5.09%	29.08	1.052	1.014		All Grain	3674
Grizzly Brown Ale Bear	22 L	5.51%	38.4	1.055	1.013		extract	3431

Newest American Brown Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Travis’ Brown Ale	5 gal	5.12%	25.79	1.064	1.025		BIAB	28
Gourd-geous Ale - Pumpkin Nut Brown	5.75 gal	5.69%	36.52	1.053	1.009		BIAB	56
Awesome Recipe	2.5 gal	6.55%	39.07	1.072	1.022		Partial Mash	39
Citra + Galaxy Smash	1 gal	6.39%	25.22	1.060	1.011		BIAB	64
Maple Brown Ale	1.25 gal	5.91%	22.72	1.060	1.015		BIAB	97
not Janet’s Brown Ale	6.5 gal	6.4%	32.84	1.070	1.021		All Grain	60
Frankenstein 2024	5.5 gal	5.92%	55.1	1.060	1.015		All Grain	228
한맥원/ 1. Brown Ale	19 L	5.79%	21.91	1.059	1.015		All Grain	211
INOU BLACK 7	330 L	6.48%	33.1	1.061	1.012		All Grain	165
Elk Slobber	5.5 gal	6.12%	26.86	1.062	1.015		All Grain	94

Fermentables Used In American Brown Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	317	US	Grain	base malt	1.8°L	37	70%	5% - 100%
American - Chocolate	304	American	Grain	roasted malt	350°L	29	4%	1% - 25%
Caramel / Crystal 60L	198		Grain	crystal malt	60°L	34	8%	2% - 41%
United Kingdom - Maris Otter Pale	158	United Kingdom	Grain	base malt	3.75°L	38	65%	8% - 93%
American - Caramel / Crystal 40L	109	American	Grain	crystal malt	40°L	34	8%	2% - 100%
American - Victory	109	American	Grain	roasted malt	28°L	34	7%	2% - 24%
United Kingdom - Chocolate	107	United Kingdom	Grain	roasted malt	425°L	34	4%	1% - 9%
American - Caramel / Crystal 120L	95	American	Grain	crystal malt	120°L	33	7%	1% - 22%
American - Carapils (Dextrine Malt)	90	American	Grain	crystal malt	1.8°L	33	6%	1% - 18%
Flaked Oats	86		Adjunct	raw	2.2°L	33	8%	2% - 46%

Hops Used In American Brown Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	254	7	28%	3% - 100%
Willamette	198	4.5	34%	5% - 100%
East Kent Goldings	117	5	39%	7% - 100%
Fuggles	112	4.5	39%	3% - 100%
Centennial	104	10	27%	5% - 100%
Northern Brewer	78	7.8	27%	5% - 100%
Chinook	69	13	24%	2% - 98%
Liberty	64	4	29%	5% - 82%
Columbus	54	15	26%	6% - 100%
Magnum	44	15	26%	4% - 100%

Steeping Grains Used In American Brown Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	41	American	Grain	roasted malt	350°L	29	25%	4% - 50%
Caramel / Crystal 60L	22		Grain	crystal malt	60°L	34	47%	14% - 100%
Special B	14		Grain	crystal malt	115°L	34	29%	8% - 100%
Belgian - Biscuit	13	Belgian	Grain	roasted malt	23°L	35	25%	5% - 61%
American - Caramel / Crystal 80L	11	American	Grain	crystal malt	80°L	33	31%	11% - 75%
American - Caramel / Crystal 40L	11	American	Grain	crystal malt	40°L	34	43%	17% - 83%
United Kingdom - Chocolate	10	United Kingdom	Grain	roasted malt	425°L	34	24%	9% - 50%
American - Black Malt	10	American	Grain	roasted malt	500°L	28	22%	1% - 50%
United Kingdom - Brown	9	United Kingdom	Grain	roasted malt	65°L	32	28%	11% - 80%
American - Victory	8	American	Grain	roasted malt	28°L	34	30%	18% - 50%

Yeasts Used In American Brown Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	172	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	83	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - American Ale 1056	70	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	65	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Danstar - Nottingham Ale Yeast	42	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - American Ale II 1272	29	Wyeast	Ale	0.1	High	74%	60°F	72°F
White Labs - British Ale Yeast WLP005	24	White Labs	Ale	Medium	High	70.5%	65°F	70°F
White Labs - Dry English Ale Yeast WLP007	20	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - London ESB Ale 1968	18	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Danstar - Windsor Ale Yeast	16	Danstar	Ale	Medium	Medium	72%	64°F	70°F

Other Ingredients Used In American Brown Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	83	Fining	Boil	69%	0% - 100%
Whirlfloc	59	Fining	Boil	59%	0% - 100%
Gypsum	52	Water Agt	Mash	28%	0% - 100%
Calcium Chloride (dihydrate)	28	Water Agt	Mash	26%	0% - 100%
Baking Soda	17	Water Agt	Mash	12%	0% - 31%
Epsom Salt	16	Water Agt	Mash	6%	0% - 28%
Calcium Chloride (dihydrate)	14	Water Agt	Mash	25%	0% - 100%
Lactic acid	8	Water Agt	Sparge	79%	29% - 100%
Chalk	6	Water Agt	Mash	5%	0% - 25%
Calcium Chloride (anhydrous)	5	Water Agt	Mash	23%	3% - 50%

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