Case Swap 3 Recipes

Well I might as well go first as im going to brew it this weekend.

American Brown Ale

10C. American Brown ALe
Aroma: Malty, sweet and rich, which often has a chocolate, caramel, nutty and/or toasty quality. Hop aroma is typically low to moderate. Some interpretations of the style may feature a stronger hop aroma, a citrusy American hop character, and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Moderately low to no diacetyl.

Appearance: Light to very dark brown color. Clear. Low to moderate off-white to light tan head.

Flavor: Medium to high malty flavor (often with caramel, toasty and/or chocolate flavors), with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy character. Very low to moderate fruity esters. Moderately low to no diacetyl.

Mouthfeel: Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately high carbonation. Stronger versions may have some alcohol warmth in the finish.

Overall Impression: Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties.

Comments: A strongly flavored, hoppy brown beer, originated by American home brewers. Related to American Pale and American Amber Ales, although with more of a caramel and chocolate character, which tends to balance the hop bitterness and finish. Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft brewed examples. IPA-strength brown ales should be entered in the Specialty Beer category (23).

Ingredients: Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops are typical, but UK or noble hops can also be used. Moderate carbonate water would appropriately balance the dark malt acidity.

Vital Statistics: OG: 1.045 – 1.060
IBUs: 20 – 40 FG: 1.010 – 1.016
SRM: 18 – 35 ABV: 4.3 – 6.2%

Case Swap 2
Brew Type: All Grain Date: 18/05/2009
Style: American Brown Ale Brewer: Michael Neilson
Batch Size: 38.00 L Assistant Brewer:
Boil Volume: 46.08 L Boil Time: 60 min
Brewhouse Efficiency: 80.00 % Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 17.78 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
5.99 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 83.35 %
0.30 kg Caramunich Malt (110.3 EBC) Grain 4.17 %
0.30 kg Pale Chocolate (600.0 EBC) Grain 4.17 %
0.22 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 3.13 %
0.22 kg Melanoiden Malt (39.4 EBC) Grain 3.13 %
0.15 kg Chocolate Malt (886.5 EBC) Grain 2.07 %
50.00 gm Cascade US Pellets [5.40 %] (Dry Hop 10 days) Hops -
60.00 gm Cascade US Pellets [5.40 %] (15 min) Hops 10.7 IBU
60.00 gm Columbus (Tomahawk) [14.00 %] (10 min) Hops 20.3 IBU
100.00 gm Cascade US Pellets [5.40 %] (2 min) Hops 3.0 IBU
70.00 gm Columbus (Tomahawk) [14.00 %] (0 min) Hops -

Beer Profile Estimated Original Gravity: 1.045 SG (1.045-1.060 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.012 SG (1.010-1.016 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 39.9 EBC (35.5-69.0 EBC) Color [Color]
Bitterness: 34.1 IBU (20.0-40.0 IBU) Alpha Acid Units: 11.4 AAU
Estimated Alcohol by Volume: 4.33 % (4.30-6.20 %) Actual Alcohol by Volume: 0.65 %
Actual Calories: 90 cal/l

May use 1056 or US05 And Also may add Centenial or as this will be a split ferment I may just do both? I will see.

Edit, Im going to ferment 19L with 1056 and the other 19L with 1469