How To Brew Brown IPA: Rich Resonance in this Blend of Roast and Resin

Brown IPA was originally known as Texas Brown Ale. The origin of this beer was actually California and not Texas. The style seemingly intertwines two styles into one; an American IPA and an American Brown Ale.

A good representation of this beer will have a high hop flavor and bitterness with a rich malt flavor.

Such a marriage of beer styles could only be made up by homebrewers. Scott Birdman’s story received attention; so much that it appears in the 2011 Bay Area Mashers slide show and  2012 Stone Brewing write up on their collaborative brew TBA.

Originally it was published in the 2009 La Petite Brasserie blog post. Scott Birdman goes on to say;

“The history of Texas Brown Ale goes back to the early 80’s when I was attending a convention in San Rafael, California. I was visiting Jay Conner & Byron Burch, owners of a homebrew shop, Great Fermentations. They had a flyer for a Purple Passion Dark Ale recipe with John Bull Dark Malt Extract, crystal & chocolate malts, and a ton of hops.

This was a popular recipe with their customers and did well in local and regional homebrew competitions, but got slammed in the American Homebrewers Association (AHA) & HWBTA Nationals for not meeting the style guidelines for “Brown Ales” (assumed to be British brown ales).”

Scott Birdwell then ran with the idea back home in Texas. Scott took the idea and presented it to his homebrew club, The Foam Rangers. The homebrew club made the category to fit the style in their annual homebrew competition, The Dixie Cup.

They named the new category “California Dark,” which was a nice tip of the hate to the origin of this beer. The American Homebrewers Association (AHA) then recognized the category and the name was changed to “Texas Brown Ale.”

Style Profile for Brown IPA

Appearance

Brown IPA will range from a ruby-highlighted brown to a rich darker brown. Clarity should be clear, unless the beer is dry hopped, then haze will appear.

Head color is creamy white to light mocha and should be medium in size with lasting retention. 

Aroma

The aroma of an Brown IPA will consist of low to medium malt presence that can be sweet, rather nutty, dark caramel, toasty bread, toffee and hints of dark fruit. The malt aroma should be complementary to the hop aromas.

Hop aroma ranges from medium to strong. Notes of berry, melon, spice, pine, resinous, fruit, citrus, tropical and/or stone fruit are possibilities. A bit of alcohol heat can become noticeable with stronger versions. 

Flavor

Clean, but sweet malt at the front of the palate with noticeable cocoa, milk chocolate, nut, biscuit, dark caramel, toffee, toasted bread, and/or dark fruit. Should not have roasted, burnt, or harsh bitterness. Hop flavors can range from moderate to high.

Usually American or New World hops, with flavors of berry, stone fruit, pine, floral, melon, spicy, citrus, tropical fruit being common. The beer should finish dry to medium with some residual sweetness. Some hop flavor and bitterness may be present in the aftertaste. 

Mouthfeel

The body of this beer is moderately to medium. Mouthfeel is smooth. High carbonation. Stronger versions of this beer will give off a warming from the alcohol and some smoothness. 

Food Pairing

A good Brown IPA can cut through the fat and pair well with stronger flavors of food very easily. Venison, beef, spicy sausage, brisket all pair nicely. As for cheese pairings go, Gruyere, Smoked Gouda, Manchego, Feta and blue cheese all make for good pairings.

Carrot cake and pecan pie, or maple-walnut cheesecake make for a good pairings. 

Tips for Brewing your own Brown IPA

Grain

Domestic 2-Row or pale ale malt are usually the base malts for Brown Ales.

A pound of Crystal 65L adds some really nice nutty, toffee notes to the beer, Chocolate malt or Carafa Special II can add some color that is needed for a Brown IPA.

Some Biscuit malt will add that biscuit flavor that is needed for the style. 

Hops

American hops really should be showcased in this beer. A traditional bittering charge at 60 minutes is a nice place to start with your hop schedule. Something like Chinook or Simcoe will give the beer a nice bitterness.

After bittering hops, the sky’s the limit with how much or little hops you want to add. Cascade, Citra, Columbus, Centennial, Amarillo is always a good way to start when thinking about the hop schedule. If adding rye to the grain bill, Mosaic makes for a decent choice. 

Hopping with New World hops like Galaxy, Nelson Sauvin or any of your favorite hops from New Zealand or Australia will work here too.

Dry hopping is very common with the style and encouraged to extract more hop aroma and flavor in your beer. 

Yeast

A clean fermenting American yeast is encouraged for American IPAs. Wyeast American Ale 1056 or White Labs California Ale WLP001 are two popular strains.

Imperial Yeast also offers A15 Independence, A07 Flagship, and A18 Joystick. Safale US-05 is also the dry yeast strain to be considered.

Brown IPA the By the Numbers

• Color Range: 11 – 19 SRM
• Original Gravity: 1.056 – 1.070 OG
• Final Gravity: 1.008 – 1.016 FG
• IBU Range: 40 – 70
• ABV Range: 5.5 – 7.5%

Brown IPA Recipe

Grain

• 81 %           11 lbs         2-Row     
•   8 %             1 lbs         Caramel/Crystal Malt 20L
•   8 %             1 lb           Carapils
•   3 %             .5 lb           Chocolate Malt

Hops

• 0.50 oz         Bravo – Boil 60 min
• 1.00 oz         Falconer’s Flight – Boil – 15 min
• 1.00 oz         Bravo – Boil 15 min
• 1.00 oz         Falconer’s Flight – Boil   0 min

Yeast

• 1.0 pkg   American Ale Wyeast #1056

Directions

• Mash at 152°F (66°C) for 60 mins
• Boil for 60 mins 

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Frequently Asked Questions

What is a Brown Ale and how does it differ from a Brown IPA?

A Brown Ale is a traditional style of beer that originated in England and is known for its mild, malty sweetness, and rich brown color which is achieved through the use of darker malts. It’s often nutty with a slight chocolate or caramel character.

American Brown Ales tend to be more hop-forward than their English counterparts. On the other hand, a Brown IPA or India Pale Ale is a hoppier and often stronger beer with the malt characteristics of a Brown Ale.

The Brown IPA recipe shared in the article showcases a fusion of the hoppy bitterness characteristic of IPAs with the malty, chocolate, and nutty attributes of Brown Ales. This hybrid style captures the essence of both beer styles, offering a unique taste experience.

How does the hops selection impact the flavor profile of the Nut Brown IPA recipe mentioned?

The hops for Nut Brown IPA as mentioned in the recipe play a pivotal role in achieving the desired balance between maltiness and bitterness.

The specific varieties and quantities of hops used will contribute to the beer’s aroma and flavor, imparting floral, fruity, or citrus notes alongside a balanced bitterness that complements the malty backbone of the Brown Ale base.

The right hops selection is crucial to ensuring a harmonious blend of flavors and aromas in the final brew.

Can I experiment with other hops or malt varieties in the Brown IPA recipe?

Absolutely. The Brown IPA recipe provided is a solid base to start from, but there’s room for experimentation. You might want to try different hops to alter the aroma and bitterness, or explore other malt varieties to tweak the color and flavor profile.

For example, substituting the hops with varieties known for tropical or citrus notes could add a refreshing zest to your brew.

Similarly, experimenting with different malts could lead to a deeper color or a more roasted flavor. It’s a great way to make the recipe your own and discover new taste profiles.

Are there any notable Brown Ale or Brown IPA brands or examples that could provide a reference point for flavor and style?

Certainly. For Brown Ales, notable brands include Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, and Bell’s Best Brown. These examples showcase the classic malty and nutty character of Brown Ales.

In the realm of Brown IPAs, examples might be harder to come by as it’s a less common style. However, exploring craft breweries or beer-centric locales might yield some interesting finds.

Each of these examples could serve as a reference point, helping to understand the typical flavor profiles and variations within the styles.

What could be a next step for someone who has mastered the Brown IPA recipe shared and wants to explore further?

Once comfortable with the Brown IPA recipe, a logical next step could be diving deeper into either the world of IPAs or Brown Ales. Experimenting with a Maple Brown Ale recipe, for instance, could offer a sweet twist, introducing new flavors and brewing techniques.

On the IPA side, exploring the wide variety of hops and perhaps venturing into Double IPAs or New England IPAs could provide a broader spectrum of flavors and brewing challenges.

Additionally, joining a homebrewing community or participating in local brewing competitions could provide feedback on your brews and further fuel your brewing adventure.