Bill's Brown Ale (1944 Brown Porter)

Partial Mash Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: American Brown Ale (10C)
Boil Size: 4.00 galStyle Guide: BJCP 2008
Color: 23.3 SRMEquipment: 5 Gal Partial Mash
Bitterness: 23.1 IBUsBoil Time: 60 min
Est OG: 1.047 (11.7° P)Mash Profile: BIAB, Medium Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Single Stage
ABV: 4.5%Taste Rating: 27.0

Amount Name Type #
5.00 gal Salem/Beverly MA Water 1
4.00 oz Roasted Barley (300.0 SRM) Grain 2
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 4
1 lbs Carabrown (55.0 SRM) Grain 5
3 lbs 2.40 oz Pale Liquid Extract (8.0 SRM) Extract 6
1.00 oz Cascade [6.5%] - Boil 60 min Hops 7
1.00 oz Willamette [4.7%] - Boil 10 min Hops 8
0.25 tsp Irish Moss (Boil 10 min) Misc 9
1 pkgs East Coast Ale (White Labs #WLP008) Yeast 10

Taste Notes

Looks and smells gorgeous. After 10 days in the bottle the finish is astringent. After 14 days the beer is much smoother. It is still bit and malty. Bitterness could be a bit higher, may want it sub out Cascade for Chinook or Centennial. the color and roastiness made the beer taste like a porter. The NERHBC judges agreed the beer would have done much better as a porter. Too dark, too roasty. One judge wanted more pronounced hop flavor. Will enter the beer in another competition as a Brown Porter as the Little Person Porter. For future batches I'll tweak the hops, ditch the molasses, and use a dark Crystal malt.


Hit mash temp on the nose. Smooth uncomplicated boil. Didn't chill wort for long enough, pitched vial of yeast at 90F. Bottled 8/23, FG 1.015, might have under attenuated due to under-pitching. Samples were exactly on point, toasty, sweet, and enough Cascade flavor came through. Primed with 1 cup Blackstrap Molasses.

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