Best Buddies Brown Ale

Partial Mash Recipe

Submitted By: brett (Shared)
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Brewer: Brett Binns
Batch Size: 5.00 galStyle: American Brown Ale (10C)
Boil Size: 3.50 galStyle Guide: BJCP 2008
Color: 22.7 SRMEquipment: 4 Gal Pot and 3 Gal Cooler - Extract/Partial Mash
Bitterness: 21.1 IBUsBoil Time: 60 min
Est OG: 1.068 (16.6° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Amount Name Type #
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
12.00 oz Chocolate Malt (215.0 SRM) Grain 2
12.00 oz Golden Naked Oats (6.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
3 lbs 4.80 oz Muntons Maris Otter Light LME (4.0 SRM) Extract 5
1.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 6
1.00 oz Goldings, East Kent [5.0%] - Boil 30 min Hops 7
0.25 Whirlfloc Tablet (Boil 15 min) Misc 8
8.00 oz Brown Sugar, Dark [Boil for 15 min] (50.0 SRM) Sugar 9
8.00 oz Molasses [Boil for 15 min] (80.0 SRM) Sugar 10
1.00 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 11
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 12
1.0 pkgs West Yorkshire Ale (Wyeast Labs #1469) Yeast 13
8.00 oz Maple Syrup (35.0 SRM) Sugar 14


This is very loosely based on A-to-Z Brown Ale from page 46 of Extreme Brewing by Sam Calagione. I made it a partial mash, used Maris Otter for grain and LME, switched to all English hops and eliminated the Candi sugars. I also added grain to darken the ale. *** Also note *** The Maple Syrup should be unopened, bottle cleaned thoroughly, and added to the Primary after about three days or possibly to the secondary. The likely Yeast choices are: 1. Whitbread - Wyeast 1099 \__ Southern Brown 2. West Yorkshire Ale - Wyeast 1469 / 3. London Ale - Wyeast 1028 - Northern Brown 4. Northwest Ale - Wyeast 1332 - American Brown Specialty grains were supposed to come out to 1.5 lb. I measured the Crystal 60L as two scoops/0.5 lb. Two scoops each of chocolate and oats and what do you know; 2.0 lbs! Hence the new weights. Eliminating the maple syrup drops the OG from 1.068 to 1.065. From this fact I think we can calculate the ABV based on adding the maple syrup during fermentation instead of at the end of the boil if we with to. West Yorkshire Ale yeast was what was available and what we went with. 2014-01-10: Brew day with Drew. Started at about 1930 and ended at 0100, a late night for this Binns boy. Brewing went well and it was a pleasure to have Drew's help. We hit an OG of 1.062 (1.061 @ 67.2℉). The effective OG with the coming addition of the maple syrup is therefore 1.065 based on my notes above. This is 0.003 shy of the estimated 1.068 OG that was the target but is certainly acceptable. I will record the effective OG number. 2014-01-11 1320: Slow to take off. Tempurature of the brew is 66 ℉ so I warmed it up a degree or two in there. West Yorkshire Ale yeast has an upper limit of 72 ℉ so I don't really want to go any warmer. 2014-01-16: Racked to secondary. Specific gravity was 1.022 @ 66.4 ℉ or 1.023. Tastes good. 2014-02-14: Bottling day! Final gravity was 1.014 @ 66.6 ℉ or 1.015 which hits the BeerSmith estimate. Taste is very good with a slight tasted of the maple late but no obvious sign of the molases or brown sugar. Drew, Celina and I universally feel that another batch using just the maple will be in order, but that this one appears to have come out well. We bottled my half to 24 Sierra Nevada bottles and Drews to 18 Grolsch. Fun! We used 4.58 oz of standard priming sugar. Time to bottle condition for a month or so.

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