[waldo711]

I like Amarillo late in brown ales


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Thanks!

[denny]

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.

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.

I somehow forgot to buy Chinook when I got my ingredients for Noti Brown Ale...and I only have EKG, Citra and Amarillo in the freezer.  Sub with EKG or skip the whirlpool addition?

Skip it and dry hop with Chinook

[waldo711]

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.

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.

I somehow forgot to buy Chinook when I got my ingredients for Noti Brown Ale...and I only have EKG, Citra and Amarillo in the freezer.  Sub with EKG or skip the whirlpool addition?

Skip it and dry hop with Chinook

Excellent...thanks!

[HoosierBrew]

I like the late/dry Centennial in Janet's Brown, but I've subbed in other hops like Amarillo, Chinook, Mosaic and others and made good beer.

[bwmac256]

I've been making DC's Noti brown for a few years now with 1 lb of wild rice.  The wild rice adds nutty flavors to the beer.  Ready to tap the keg next week!

[zwiller]

Timely activity!  Brewed DMTaylor's Petes clone yesterday.  I had to bump it up slightly to hit OG of 1.052.  Pete must have been getting some wicked efficiency...   

Myself, I am not a fan of c type hops with roasted malts.  I stuck with Brewer's Gold and happy I did, they seemed fresh.  Kinda funny I remember these and other hops like cluster being so cheap compared to popular hops.  Not anymore!   

[BUZZSAW52]

I love brown ales. I made a recipe trying to copy Bell's Best Brown. The first batch was good but I felt it needed something. The second batch was a complete failure and tasted like fruity diarrhea. I dumped the whole keg. haha. I have been gun shy about brewing a brown ever since. 

[zwiller]

Sounds like an obvious infection.  Ditch the plastic, tear down keg, and clean and sanitize everything.  It is very hard to go wrong on a brown ale as it is very open to interpretation.  I had a few in the past with black patent or roast barley that I didn't care for but 'twas still decent beer. 

Mine is basically done.  I will give it a few more days to clean up and then crash.  Will probably hit the tap next weekend.  Initial hydro taste was excellent.  Very balanced, no real overpowering roast.  I am also impressed with the hops.  I have always wanted to come up with something very reminiscent of Fosters ESB and I think the BG would be a good fit for the late hop bill.  I am not gonna fool with sourcing Pride of Ringwood.   

[zwiller]

Real quick update.  Just kegged mine and this beer is NICE!  I am ecstatic I made this.  Perfect for fall! 

[HoosierBrew]

Real quick update.  Just kegged mine and this beer is NICE!  I am ecstatic I made this.  Perfect for fall! 

One of my favorite fall styles.

[blatz]

Real quick update.  Just kegged mine and this beer is NICE!  I am ecstatic I made this.  Perfect for fall!

Just kegged mine this morning and tasted a bit of what didn't fit in the kegs.  Perfect American brown.  Malty and cocoa and nutty with an american hop flavor.  Can't wait for this one to go on tap.  Bet yours is money too zwiller - cheers!


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[erockrph]

I always think I have my next few brews planned out, only to read a thread like this and totally be pulled in an opposite direction.

I'm thinking that Caliente would be nice as a late/dry hop in an American Brown. I might need to make this happen soon.

[zwiller]

Yes, I got pulled too and happy I did!  This beer is just great.  Maybe a little more late hop presence and I would say perfect but I am being REALLY picky.  I will prolly go up a full ounce late instead of 3/4.  Color/malt/body/balance IS perfect.  No way I am changing the Brewers Gold.  I know you guys are fans of C types, but I think the english types just really click in my darker stuff (earthy/leather/spice).  Wifey sampled and gave me the nod, and at my house that means most would not believe I made this beer at home.  As to how close it is to Pete's?  No idea.  I seem to recall Pete's was more bitter (hence the wicked) but that was a long time ago and really think my palette has evolved alot since then.   

[dbarber]

I was looking to grow up some yeast for an American barleywine an this thread inspired me to make an Am. brown this past weekend.  It's busy chugging away in the fermenter right now.

[JFMBearcat]

I have one brewed...10 days old now. I bittered with Columbus and used 1 ounce of Willamette @ 15 min and 2 oz @ 5 min. Here's to hoping I hopped it enough to be considered an American Brown.