Mr. Rufus Chocolate Brown Ale

[philm00x]

So I've been fiddling around with this recipe on BeerSmith for a little bit. After getting feedback and a score from competition for this beer, I am trying to figure out some changes I can make to the beer to make it better. One judge said there was a lack of complexity in the malt, and also the beer was a little too dry. My thought is to drop the chocolate malt to 1/4 lb and add 1/8 lb of special b (or 1/4 lb biscuit and dropping the MO from 3.25 lb to 3 lb) for some complexity while keeping the color the same. As for the dryness, will S-04 work to make the beer a little less dry? I'll be dropping the carbonation down to 2.0 volumes from 2.3 to see if that helps with the overcarbing that was noted in the score sheet. Otherwise, I'll have to revise my cleaning and sanitizing technique because I can only imagine that bottle bugs would be the only other possible culprit.

What say ye?

[Inkleg]

I think the 04 will help over the Notty. You could also look into using White Labs WLP002 or Wyeast 1028 London ale yeast. You could also up your mash temperature by a few degrees.
Changes to the grain bill sound sound.
I entered a Brown Ale last year and one of the comments was that "more carbonation would improve mouthfeel". I'm try to find my notes to see what I carbed it to.

[philm00x]

I would greatly appreciate it, Inkleg. I think I might just leave the grain bill intact but ferment with 04 to see how that changes the flavor and mouthfeel. A carb level between yours and mine seems like it would be just what it needs as well.

[Inkleg]

Found my notes Phil.

"Batched primed for 2.1 volumes at 65*, 6 gallons. 110g cane sugar, 57 bottles."

Hope that helps.

[philm00x]

Thanks, Jeff. Ok, so then I'm just aiming for 2.2 since I just did 2.3 @ 65*, 43g cane sugar, 24 bottles. That doesn't seem like very much difference, though. When I condition the beer, I just leave them in a dark place at room temp. Hmmm....

[philm00x]

15 days ago I brewed this for the third time, but switched to S-04 yeast in order to have less attenuation and leave the beer sweeter than drier. The choice has worked, as it attenuated to 1.014 rather than 1.011and the sample tasted sweeter and more rich than previous batches. I think this was the one tweak this recipe needed to be perfected. Gonna bottle it today and then try a bottle in two weeks to see how it turned out.

[Inkleg]

It's nice when tweaking a recipe gets the desired results. Read the follow up in two weeks.

[philm00x]

I guess I never did post a follow-up. Choco Brown disappeared waaaaaaay too fast this time. If I had the equipment, I'd brew 5 gallons of it at once! The beer was softly carbed, as it should be. Thin, tan colored head that persisted almost all the way down to the end. Rich, chocolatey flavor hits you first, then finishes nutty with a faint herbal note. I'd say I've got this recipe exactly where I want it. Actually, I'm going to up the ante a little bit and brew it as an imperial version next with 5 pounds of MO as the base. The abv will jump up 2% but all the flavor will be there, just in time for the colder months when I need something a little more potent to keep me warm!

[philm00x]

For anyone curious, here's the recipe for the Imperial Choco Brown...

Recipe: Imperial Chocolate Brown Ale
Brewer: Mr. Rufus Brewing Co.
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 3.03 gal
Post Boil Volume: 2.60 gal
Batch Size (fermenter): 2.50 gal
Bottling Volume: 2.25 gal
Estimated OG: 1.065 SG
Estimated Color: 24.9 SRM
Estimated IBU: 26.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 81.6 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2 8.2 %
6.0 oz Chocolate Malt (350.0 SRM) Grain 3 6.1 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 4.1 %
0.30 oz Challenger [8.90 %] - First Wort 60.0 mi Hop 5 21.5 IBUs
0.38 oz Whitbread Golding Variety (WGV) [5.30 %] Hop 6 5.3 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 7 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6 lbs 2.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 9.99 qt of water at 167.4 F 152.0 F 75 min

[philm00x]

Popped an imperial Choco Brown open today and it's soooo good. That Maris Otter is some delicious stuff, I tell you what. It drinks as smooth as the original Choco Brown, with a little more punch, so it takes less of these to make me feel 'spirited' lol. Tastes a little more nutty, a little more chocolatey.