Tasting Notes: Brownstar

Brewed this at the end of February. Bottle conditioned 4-5 weeks ago.

Aroma: Tons of pineapple and peach, slight berry up front. Supported by a slight warm toasted bread smell, and a hint of roast.

Flavor: Fruitiness is a bit more muted by the malt than in the aroma. Still moderate mango & peach flavors. Some citrus appears in the middle. Graham cracker malt flavor mixed with a bit of roast like burnt edges on toast. There is a slight piney resinous flavor hiding out that pops up towards the end.

The head on this beer lasts forever. Its a bit hazy but I don't mind in such a dark beer. Big, full bodied mouth feel with a sweet impression up front that I get from most hoppy beers. The carbonation and bitterness lead to a clean dry lingering piney, bitter, dark toasted bread finish.

A lot going on in this beer. I'd cut back on the dry hop to an ounce of simcoe the next time. The aroma is amazing but makes this beer more of a brown IPA than a brown ale. I'm really happy with the way this one turned out. I'm fired up to brew my next batch. I have so many recipe ideas floating in my head, but I can't decide what I want to drink in a month. Suggestions?

Brownstar

"Yup, yup, yup, yup, yup, yup."

This beer was inspired by the legend that is Mike McDole's Janet's Brown. A big, bad, hoppy, american brown ale. When I got the first inclination to brew this beer, the thought of a touch of roast and chocolate paired with some resinous and floral american hops sounded delicious.

I've been trying to simplify all the recipes I brew lately. I hate using partial pounds of grain ordered from home brew stores. The two local shops only have domestic crystal, and a couple other random specialty malts. I've been blending base malts, but for this one went all Maris Otter.

Brownstar

American Brown Ale

6 Gallons

OG: 1.065

FG: 1.014

IBU: 36

SRM: 22.5

Mash Temp: 152 F

11 lbs Maris Otter

1 lb Simpsons Dark Crystal 70-80L

1 lb Belgian Aromatic

.5 lb Fawcet Chocolate 375-450L

Water:

Reverse osmosis water from machine at grocery store.

Cant find my notes but I think I added .5 tsp CaCl, .5 tsp gypsum, and 1/4 tsp baking soda to mash. Added 1 tsp gypsum to boil.

Boil Time: 60 mins

.6 oz - 60 mins German Magnum 13.5%

1 oz - 10 mins Centennial 8.1%

1 oz - 10 mins Cascade 6.4%

2 oz - Dry Hop Simcoe 13%

White Labs WLP001 - California Ale Yeast - 1.6 L starter for 24 hours, refrigerated, decanted 1 pint, pitched the rest @64. When making the starter,

I had to shake the vial vigorously to get the yeast loose. I took the foil off of my flask, and started opening the vial. Bad idea. I should have opened up the yeast slowly first. I lost some yeast due opening too quick. But White Labs sent me a coupon for a free vial. Awesome customer service, and I just like the flavor from WLP001 better than 1056.

Pitched at 64 F

Fermented at 66 F for 4 days

Rested at 69 F for 7 days with dry hops

Chilled to 32 for 3 days

I've been drinking alot of this beer. I'm really happy with how it turned out. I sent a bottle with two other entries into the National Homebrew Competion, but this one broke in transit. I was able to send another which should arrive today. Hopefully they haven't judged category 10 yet.

I'll post some tasting notes when I get a chance to pour another glass.

UPDATE: Scored a 43 in first round of the NHC.  Advanced to mini best of show, but didn't place.