Brown Ale

Ollie’s Drool #2

As the Irish Red is reaching the end of the road I decided to rebrew a brown ale I did last year very loosely based off Big Sky’s Moose Drool. Last years version was a really nice session brown ale, a really dialed back version of Moose Drool.  For this version, I  kept a similar hop profile and changed everything else.  I wanted a richer, fuller beer this time around without boosting the alcohol very much.  I went with some more flavorful malts in hopes of achieving this and I switched up the yeast to Wyeast 1318, the Boddington’s strain as opposed to the Fuller’s strain from last year.  The 1318 seems to be a good choice for malty beers and drinks slightly sweet but attenuates a few points more than the Fuller’s.  I’m wanting to dial this recipe in as it’s one of four beers that I want to consistently have on tap here at the house.

OG: 1.049
FG: 1.016
ABV: 4.4%
Mash: 154

Added: 1.3g Gypsum, 1.5g CaCl, 1.1g Baking Soda & 1.1g Chalk to Mash and 2.2g Gypsum & 2.7g CaCl to Sparge water

Water Profile:

Ca: 84.6
Mg: 0.6
Na: 30.0
So4: 54.6
Cl: 60.0
BiCarbonate: 163.9
Mash PH: 5.3

70.5% Maris Otter Malt
6.8% C60
6.8% Brown Malt
4.5% Victory Malt
4.5% Pale Chocolate Malt
4.5% Oats
2.3% Extra Dark British Crystal Malt

1.50 oz Goldings (4%) 60 min.
1.25 oz Willamette (5.6%) 10 min.
1.50 oz Hallertau (4.7%) 0 min.

Wyeast 1318 London III Ale


1 liter starter made 30 hours prior to pitching. Yeast viability 69%. Active fermentation started within 4 hours of pitching. Pitched at 75 and brought temperature down to 69. Some blow off after 1st day, but really the least amount in quite a few batches. Beer seems to ferment quick and clear pretty quickly. Thinking this I took off the blowoff tube and put on the airlock. But the next day the airlock was filled with Krausen. This strain looks like it behaves similar to Wyeast 1469 West Yorkshire. That yeast would build of Krausen multiple times before finally settling out.

Tasting Notes – 8.12.13

Appearance:  Dark brown with a finger of off white head that recedes after a minute or so.  Good clarity when held up to the light.

Aroma:  Strong malty aroma with notes of coffee.

Taste:  Malty start with flavors of coffee and chocolate coming in.  No hop flavors but the beer is balanced.  Finished nicely with flavors meeting up and making for a really interesting and easy to drink brown ale.

Mouthfeel:  Medium mouthfeel with carbonation being lower than most american styles. Carbed around 1.8/vols which gives a fuller feel combined with the oats make for a beer that drinks bigger than the lower abv would suggest.  Doesn’t drink watery or thin at all.

Overall:  This beer turned out quite nice and complex for being at a lower abv.  When I compare this to other brown ales the flavors do seem more muted, but this is probably due to not finding too many sub 4.5% brown ales.  I really am pleased with the fullness, as being thin can be an issue for lower strength beers.  I like this version better than the original as there is more flavor and body.  Just a tasty and ultra drinkable english brown.  Cheers!

2 thoughts on “Brown Ale

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