How to Brew American Brown Ale: Perfect Balance of Rich and Nutty Flavors

American Brown Ale is a style that contains tasting notes that include: roasted malt caramel, and chocolate and a low to medium hop flavor and medium to high hop bitterness.

U.S. homebrewers who were inspired by English style brown ales and porters spearheaded the project of making brown ales in America. 

Newcastle Brewing 

As history tells us, prior to 1850 dark beers were the beers of choice for several years. However, pale beers then became increasingly more popular and the dark beers fell to the waste side.

Thanks in large part to the Newcastle brewery in Scotland, the English brown ale was brought back and became its own unique style. 

Meantime in America, the brown style was still pretty much unknown. Some colonists tried recreating the English style and usually added molasses to the beer. It wasn’t until the 1980s and the craft beer revolution did the American Brown Ale become noticed. 

Everything is bigger in Texas

The popular saying, “Everything is bigger in Texas”, has almost become a bit of a clique but still rings true here. A group of homebrewers from Texas aimed to make a “bigger, bolder” brown ale.

In order to contend with this rich sweet concoction, more hops were needed to reach the harmony these Texans were set out to brew.

Many American brewers followed suit and tried to replicate what these Texas homebrewers brewed. The best example of this came from Pete’s Wicked Ale. 

Style Profile for American Brown Ale

Appearance

The color of an American brown ale ranges from a light tan/amber to a dark almost black mud color. The head is bone white in color to light khaki with a low to medium volume. 

Aroma

The aroma of dark malt, even more so than an English brown ale, but should not reach that level of a porter. Sweet in malt character with notes of caramel, chocolate, nutty and/or toasty.

There should be a hop aroma but it will still be below mid-level in hop aroma. Often American citrusy hops are showcased. Fruity esters should remain low and the hops set out to balance the malt sweetness. Beer should never contain any diacetyl. 

Flavor

For the style there should be a harmonious balance between the malt and hops. Mid to high malty flavors of chocolate, toast, and caramel is very common. Mid to medium high hop bitterness with a modest American hop character for the hop flavor.

A medium dry finish leaves with an aftertaste of both malt sweetness and hoppy bitterness. Low to moderate fruity esters. Diacetyl should be low if present at all. 

Mouthfeel

Medium to medium-full body should be expected of this style. Moderately high carbonation. Hoppier examples may be perceived as drying. Some alcohol warmth with stronger versions. 

Food Pairing

When it comes to pairing an American brown ale with food, the balanced malt and hop profile really helps to pair the beer with food. Ambers pair well with bbq chicken, sausage, burgers, spicy foods, and seafood.

Also, moderately sharp cheddar cheese pairs really well. Any caramel dessert would pair well with an American brown ale. 

Tips for Brewing your own American Brown Ale

Grain

The grist for an American amber is usually some sort of American pale malt; usually domestic 2-Row. The base malt should make up 85% of the grain bill. Crystal malt will add complexity, depth of character, and color to this style.

Mid colored crystal (40-60°L). The dark crystals (80-1500°L) tend to be less sweet and give more of a burnt caramel raisiny notes to the beer.

Amber malt can be considered with or instead of crystal malts. Keep the Amber addition to one-quarter to three quarters pound in a five-gallon batch. As for specialty malts, consider the following: Aromatic, Special B, special roast chocolate malt, and black malt (less than 2%). 

Hops

The use of American hops is how the American brown ale differs from its English counterpart. Usually Cascade is a favorite hops to use for the style, also Mt. Hood, Willamette, US Goldings, and other varieties.

Some recipes call for multiple hop additions, even dry-hopping. Try to target a 0.09 to 1.0 bitterness or BU:GU ratio. 

Yeast

An American yeast strain that is clean, neutral, and well attenuating is probably best for an American brown ale.

White Labs American Ale WLP060, Wyeast American Ale 1056 both work well. Also, dry yeasts could work well here too, such as Danstar Nottingham or Safale US-05. 

American Brown Ale the By the Numbers

• Color Range: 18 – 35 SRM
• Original Gravity: 1.045 – 1.160 OG
• Final Gravity: 1.010 – 1.016 FG
• IBU Range: 18 – 35
• ABV Range: 4.3 – 6.2%

American Brown Ale Recipe

Grain

• 71%            8 lbs        Pale Malt (2-Row)     
• 13 %           1.5 lb       Amber Malt  
•   9 %           1 lb          Caramunich I Malt
•   5 %           8 oz         Special B
•   2%            4 oz         Chocolate Malt

Hops

• 1.00 oz         Cascade – Boil 60 min
• 1.00 oz         Cascade – Boil   5 min
• 1.00 oz         Willamette – Boil 5 min

Yeast

• 1.0 pkg   American Ale Wyeast 1056

Directions:

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

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Frequently Asked Questions

What is the Origin of American Brown Ale?

The American Brown Ale has its roots in the U.S. homebrewing community, who were inspired by English brown ales and porters. The style gained prominence in the 1980s during the craft beer revolution. It is known for its roasted malt caramel, chocolate notes, and a balance of hop flavor and bitterness.

What are the Key Ingredients in an American Brown Ale Recipe?

The key ingredients in an American Brown Ale recipe include American pale malt (usually domestic 2-Row) as the base malt, crystal malt for complexity, and specialty malts like Aromatic, Special B, and chocolate malt.

American hops like Cascade, Mt. Hood, and Willamette are commonly used, along with American yeast strains such as Wyeast American Ale 1056.

How Does the American Brown Ale Differ from its English Counterpart?

The American Brown Ale is generally hoppier and has a fuller body compared to its English counterpart. American hops are used, and the malt profile is often more complex, featuring notes of chocolate, toast, and caramel.

The beer also tends to have a medium to high hop bitterness, setting it apart from the usually milder English brown ales.

What is the Best Yeast for Brewing American Brown Ale?

The best yeast for brewing American Brown Ale is a clean, neutral, and well-attenuating American yeast strain.

The article recommends White Labs American Ale WLP060 and Wyeast American Ale 1056. Dry yeasts like Danstar Nottingham or Safale US-05 can also work well.

What Foods Pair Well with American Brown Ale?

American Brown Ale pairs excellently with a variety of foods due to its balanced malt and hop profile. The article suggests that it goes well with BBQ chicken, sausage, burgers, spicy foods, and seafood. Moderately sharp cheddar cheese and caramel desserts are also recommended pairings.

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