Brown Ale - American Brown Ale

BJCP 10-D

AROMA

Hop aroma, often citrusy, is mild to strong. Esters and dark malt aspects are mild to moderate

APPEARANCE

Dark amber to dark brown color

FLAVOR

Hop bitterness and flavor dominate the malty richness that is a characteristic of brown ales. Slightly drier than English versions, with assertive hop presence (bitterness, flavor, and aroma).Although malt flavor plays a supporting role, some toasty malt character(or even restrained roastiness) should be evident.

MOUTH FEEL

Medium body, with a dry, resiny impression contributed by the high hop bitterness.

OVERALL

A bigger, hoppier, dryer version of brown ale, typically including the citrus-accented hop presence that is characteristic of American varieties.

INGREDIENTS

Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops should be used in generous quantity. Moderate to high carbonate water would appropriately balance the dark malt acidity.

HISTORY

A strongly flavored, hoppy brown beer, originated by American home brewers

COMMERCIAL EXAMPLES

Pete's Wicked Ale, Brooklyn Brown Ale, Hart's Pacific Crest Ale, Smuttynose Old Brown Dog, Il Vicino Tenderfoot Brown, Shipyard Moose Brown.

VITAL

OG: 1.040-1.060 IBUs: 25-60 FG: 1.010-1.017 SRM: 15-22 ABV: 4-6.0%