1492 – American Brown with Bourbon Oak

Angry Dave gave me some of his fresh Columbus hop harvest.  He suggested a brown, so here it is!

Some drama with carbonation (see notes), but a very satisfying brew.  Not much hop character comes through, telling me I should have backed off on the sweeter malts, I think.  The beer is a bit sweet, but the hops do a fine job of balancing it out.

I’m surprised there is not more bourbon coming through…I thought I got carried away.  But if you let the beer breathe and warm up a bit, you’ll be rewarded with a nice hint.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 75 min 45.5 IBUs 25.7 SRM 1.062 1.012 6.6 %
Actuals 1.062 1.01 6.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Brown Ale 10 C 1.045 - 1.06 1.01 - 1.016 20 - 40 18 - 35 2 - 2.6 4.3 - 6.2 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 10 lbs 83.33
Caramel/Crystal Malt - 40L 8 oz 4.17
Chocolate Malt 8 oz 4.17
Munich Malt - 20L 8 oz 4.17
BlackPrinz 4 oz 2.08
Caramel/Crystal Malt - 60L 4 oz 2.08

Hops

Name Amount Time Use Form Alpha %
Columbus (Tomahawk) 1 oz 45 min Boil Leaf 14
Columbus (Tomahawk) 1 oz 5 min Boil Leaf 14

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Notes

Fresh hops from Dave Origer's garden!
Recipe from Jamil with a few tweaks.

Soaked oak chips in Larceny bourbon for a week.

Seperated into 3 vessels for secondary fermentation/carbonation:
2.5 gallon keg: wort primed with corn sugar
1 gallon: wort and mostly wood chips
1 gallon: wort and mostly bourbon

After 3-4 weeks or so, the keg did not carbonate, so I blended everything together, added a bit more corn sugar and bottled.