Brooklyn Brown Ale

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Brooklyn Brown Ale

Postby Barracuda » Wed Jan 25, 2012 4:35 pm

I've been drinking Brooklyn Brown Ale at a bar near me, and I love the stuff!
It's got that toffee style aroma, with taste of coffee and chocolate, without being heavy and cloying. Hop aroma is very low. It's lightly carbonated and slightly 'lip smacking' which makes it very drinkable and refreshing despite being a dark ale.
It's not cheap however, I seem to recall paying over £4, but I know the bar goes to great lengths to source it this far down the UK, so thats fine by me. It's also 5.6%, so you don't want too many of em. (Or maybe you do..)
When I get round to brewing a Brown Beer, if I get anything close to this, I'll be overjoyed.
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Brooklyn Brown Ale

Postby Hamish » Wed Jan 25, 2012 4:39 pm

£1.69 at Beers of Europe.
Planning: Märzen, Zwickl, Dunkel & a Belgian stout
Fermenting:
Maturing/Conditioning: Weizen Bock
Drinking: ESB, Malty bitter, Smoked porter & shop bought stuff
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Brooklyn Brown Ale

Postby Barracuda » Wed Jan 25, 2012 4:48 pm

Good Call. Have you used them before. Reliable? Reasonable Delivery?
I'll still be drinking out however, as I like the people that run it.
But only when my wallet can take the pain.
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Brooklyn Brown Ale

Postby saracen » Wed Jan 25, 2012 5:13 pm

I see they have published the whole specification. Very helpful. I might have a go at a recipe for that.
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Brooklyn Brown Ale

Postby Barracuda » Wed Jan 25, 2012 5:22 pm

I'd be very interested to read what you come up with.
I'll be attempting a Brown Beer extract at some point, I'm not equipped or experienced enough for All Grain.
Not for a while though, I've got an Amarillo based American Amber Ale and a Wherry on the list first. Unless of course I get together enough money for another FV.
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Brooklyn Brown Ale

Postby Hamish » Wed Jan 25, 2012 5:50 pm

Delivery is about £7.50 per order and usually next day, they're a good firm. Its a must visit if you're ever near Kings Lynn.
While we're talking about American beers, have you ever tried Goose Island IPA, its astonishingly good, nicely balanced and smells like a freshly opened pack of styrian goldings. Just a shame it comes in a silly sized bottle.
Planning: Märzen, Zwickl, Dunkel & a Belgian stout
Fermenting:
Maturing/Conditioning: Weizen Bock
Drinking: ESB, Malty bitter, Smoked porter & shop bought stuff
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Brooklyn Brown Ale

Postby Barracuda » Wed Jan 25, 2012 6:31 pm

Sounds good. I may have to order a mixed case from them when I have spare cash (although, no cash is 'spare' these days it seems)
I have tried Goose Island IPA, in the same bar as the Brooklyn Brown, however, It was towards the end of a long drinking night, and my recollection of it is hazy. I must try again, when my taste buds are fresh.
I also really wanted to drink an Anchor Liberty Ale (but they were out of stock), as it's a single hop American Amber, which is what I plan to brew soon.
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Brooklyn Brown Ale

Postby ZegaBrew » Wed Jan 25, 2012 6:36 pm

Hi,
I'm a big fan of this, they have it on offer at a bar i go to at the mo for 2.50 euros a pop.
Meantime American Brown is fairly similer and may be easier to get your hands on as they are London based, although it is a seasonal I think.
Rogue are my favorite American brewery at the moment, make some absolute crackers.
Cheers,
Zegs.
FV 1 - Oatmeal Blonde
In Bottles - Chocolate Milk Stout, Mild, Hop Burst Petite Saison, Special Bitter.
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Brooklyn Brown Ale

Postby Barracuda » Wed Jan 25, 2012 7:36 pm

The Rogue Amber Ale keeps popping up as a good example when I have been researching my Amber Ale recipe. I haven't had the pleasure of a taste yet however.
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Brooklyn Brown Ale

Postby Hamish » Wed Jan 25, 2012 7:53 pm

I might have a go at a recipe for that

Yes Saracen, I'd be very interested to see what you come up with.
Planning: Märzen, Zwickl, Dunkel & a Belgian stout
Fermenting:
Maturing/Conditioning: Weizen Bock
Drinking: ESB, Malty bitter, Smoked porter & shop bought stuff
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Brooklyn Brown Ale

Postby saracen » Wed Jan 25, 2012 9:35 pm

Sometimes, you need to know when to keep quiet.

What have I let myself in for?
This is written above the Pier at Walton-on-the-Naze:
"The Happiest Sound in all the World is that of Children's Laughter."

E-mail: arnyfris at gmail dot com
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Brooklyn Brown Ale

Postby saracen » Wed Jan 25, 2012 10:01 pm

That's a wild guess. Maybe with some input we might get something close.

I'm dealing with stuff I've never used and know nothing about, and I've never tried the beer. All I've done is read the description and worked within the recommended %ages of the obvious ingredients. I was a bit stuck over "American Roasted Malts".
Pale Malt (Maris Otter). 5 EBC. 4000 grams

Aromatic Malt. 150 EBC. 400 grams

Belgian Diastasic Amber M. 50 EBC. 400 grams

Crystal Malt. 130 EBC. 200 grams

Chocolate Malt. 1050 EBC. 180 grams

Roasted Barley. 1350 EBC. 180 grams
Fuggle Whole. AA 4.9% 75 mins. 25 grams 44.4%

Willamette Whole. AA 4.7% 75 mins. 25 grams 42.6%

Cascade Whole. AA 5.7% 10 mins. 10 grams 7.2%

Willamette Whole. AA 4.7% 10 mins. 10 grams 5.9%

Cascade Whole. AA 5.7% 0 mins. 20 grams 0%

Willamette Whole. AA 4.7% 0 mins. 10 grams 0%
Final Volume: 20 Litres

Original Gravity: 1.059

Final Gravity: 1.016

Alcohol Content: 5.5% ABV

Total Liquor: 30.4 Litres

Mash Liquor: 13.4 Litres

Mash Efficiency: 75 %

Bitterness: 30 EBU

Colour: 209 EBC
This is written above the Pier at Walton-on-the-Naze:
"The Happiest Sound in all the World is that of Children's Laughter."

E-mail: arnyfris at gmail dot com
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Brooklyn Brown Ale

Postby Briff » Thu Jan 26, 2012 9:49 am

i was in New York last week, and me and my girlfriend did a tour of their brewery it was possibly one of the best things we did in New York, they have a fantastic brewery there and some even better beers, it’s just a shame that we find it hard to get anything round where we live other than their larger
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Brooklyn Brown Ale

Postby Barracuda » Thu Jan 26, 2012 12:47 pm

I've been sitting here browsing and playing with Beer Engine to try an extract version of the Brooklyn Brown, but the necessity of Mash-required malts seems to be a sticking point;

(The Aromatic Belgian, and Biscuit Malt (That appears in a number of attempted clones online).

Also, getting an EBU in line with A Brown Ale like Brooklyn seems a struggle when using so many crystal/roasted malts (It's coming out too dark on Beer Engine)
Here are some resources that I found useful:
This synopsis appears in a number of places, so may originate from the brewery:

Brooklyn Brown Ale, made exclusively with American ingredients, won Bronze medals at the Great American Beer Festival in the Strong Ale Category in 1991 and in the American Brown Ale Category in 1992. Brooklyn Brown uses pale, crystal, chocolate, and black malts to attain a complex creamy texture. It is more heavily hopped than its British forbears.

HERE is an Article on Brown Ales, American specs at the very end.
Here are a number of recipes (The malt profiles) I found claiming to be Brooklyn Brown clones. However, the ABV and colour doesn't seem to match up on their own recipe pages (compared to the Brooklyn site)
Hop profiles tend to be pretty much the same as Saracen's suggestion, with a lot of people using Northern Brewer instead of the Fuggles.
Example 1:

76.9% 6.25 lbs. Light Dry Malt Extract

9.2% 0.75 lbs. Crystal 60L

3.9% 0.31 lbs. Chocolate Malt

2.3% 0.19 lbs. Biscuit Malt

6.2% 0.50 lbs. Wheat Malt

1.5% 0.13 lbs. Cara-Pils

Example 2:

77% 6lb Light Dry Malt Extract

9% 12oz Crystal 60L

6% 8oz White Wheat Malt

4% 5oz Chocolate Malt

2% 3oz Biscuit Malt

2% 2oz Cara-Pils/Dextrine

Example 3:

76% 6lb X-Light Dry Malt Extract

10% 12oz Crystal 60L

6% 8oz Wheat Dry Extract

4% 5oz Chocolate Malt (US)

2% 3oz Victory Malt

2% 2oz Malto-Dextrin

This one is published in THIS book:

12 oz. crystal 60L malt

5 oz. chocolate malt

3 oz. biscuit malt
6.25 lb. Muntons extra light DME

8 oz. Muntons wheat DME

2 oz. malto dextrin
1 oz. Northern Brewer, 8.6 alpha (60 minutes)

0.25 oz. Cascade (15 minutes)

0.25 oz. Willamette (15 minutes)

0.25 oz. Willamette (2 minutes)

0.5 oz. Cascade (2 minutes)
1 tsp. Irish moss (15 minutes)
Wyeast 1968 (first choice)

Wyeast 1338 (second choice)

Ferment at 68 F
O.G. 1.060-1.061

F.G. 1.015

32 IBU

43 SRM

5.7% ABV
Note: this recipe is for a partial-wort boil. If you boil the full wort volume reduce the bittering hops accordingly (I'd suggest 0.75 oz.).
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Brooklyn Brown Ale

Postby VSat » Thu Jan 26, 2012 2:30 pm

Read somewhere that the Tess one (book above) was not quite right. Look at some american forums, and hopville has a recipe too.
I want to do a Sierra Nevada Porter but all the recipes do not seem to be the same as what Sierra Nevada say. That said, sometimes a recipe will give an almost exact flavour using slightly different ingredients. Do I keep the choc and black malts I bought for another day and do a Summer Lightning clone, or just go for it? Decisions decisions!
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Brooklyn Brown Ale

Postby Barracuda » Thu Jan 26, 2012 2:59 pm

The 3 examples of malt profiles above are from American sources. The first is from an American forum, the other two from Hopville.
Your right though, as with any 'cooking', you can use slightly different ingredients and still end up in the same ball park regarding flavour and aroma profiles. (I like to compare a brew boil to making a very technical soup. I'm fairly capable in the kitchen, and thinking like that gets me in the right head space to more clearly understand brewing).
On that same principle, i'd personally be happy to get brewing once i've found a recipe thats going to reach that 'ballpark' rather than fretting about every subtle nuance of an exact clone. I want to brew things that are close to my favorite tipples for sure, but it's one of the joys of homebrew to be able to also create something unique.
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Brooklyn Brown Ale

Postby saracen » Thu Jan 26, 2012 5:18 pm

Hi Barracuda.

I think this is a complete non-starter from an extract point of view. It says it's a product of 6 different malts, and I can't even FIND 6 relevant malts. To be honest, I can't see any reason at all to include 6 malts and the chances of all the individual flavours coming through are nil. Also, whichever way you go about it, it comes out the colour of Creosote!
This is written above the Pier at Walton-on-the-Naze:
"The Happiest Sound in all the World is that of Children's Laughter."

E-mail: arnyfris at gmail dot com
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Brooklyn Brown Ale

Postby Hamish » Wed Jun 20, 2012 8:38 pm

Just tried one of these.
Seriously nasty, its got a dandelion stalk aftertaste I can't get rid of.
Planning: Märzen, Zwickl, Dunkel & a Belgian stout
Fermenting:
Maturing/Conditioning: Weizen Bock
Drinking: ESB, Malty bitter, Smoked porter & shop bought stuff
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