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 gal	Style: American Brown Ale (10C)
Boil Size: 4.00 gal	Style Guide: BJCP 2008
Color: 23.3 SRM	Equipment: 5 Gal Partial Mash
Bitterness: 23.1 IBUs	Boil 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

Ingredients
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
1.0 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.

Notes

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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