brēowanthorpe

The Homestead of Beer

Brown IPA

By thomas #30 Minute Boil, #Ale, #Barley, #Beer, #BIAB, #Brown IPA, #Dry Hop, #Evolution Series 2025, #Exbeeriment, #High Krausen Dry Hop, #Homebrew, #Hops, #IPA, #Mountain Portage, #Oatmeal, #One Gallon, #Recipe, #Sparge, #Water, #Yeast

Codename : Mountain Portage Brown IPA (2025)

My first attempt at this, while not a brew fail, wasn’t hoppy enough for it to be considered an IPA.This recipe will compensate for previous shortcomings, mosty by dry hopping. This wraps up the trio of brown ales of the Evolutions Series 2025.

Separated from American Brown Ale to better differentiate stronger, highly hopped examples from more balanced, standard-strength beers.

https://www.bjcp.org/style/2021/21/21B/specialty-ipa-brown-ipa/

Ingredients

  • 1 lb 8 oz 2 Row malt (1.9L)
  • 3 oz Caramel malt (120L)
  • 3 oz oats (1.3L)
  • 2 oz chocolate malt (360L)
  • 2 oz rye malt (3.5L)
  • 1.5 oz Brown malt (55L)
  • 1/4 Campden tablet when preparing strike water (optional)
  • 0.2 oz Lumberjack hops at 30 minutes
  • 0.2 oz Lumberjack hops at 20 minutes
  • 1/4 tsp Irish Moss (optional) at 15 minutes
  • 0.2 oz Lumberjack hops at 10 minutes
  • 2 oz Turbinado sugar at 10 minutes
  • 0.6 oz Cascade hops after 2 or 3 days (see notes below)
  • 5 ml Fermentis S05 ale yeast

Vital Stats

  • BJCP Style : Brown IPA
  • Anticipated ABV : 6.3%
  • Anticipated IBU : 56
  • Anticipated SRM : 26
  • Pre-boil SG : 1.044
  • Post-boil SG : 1.061
  • Original SG : 1.061
  • Target SG : 1.013
  • Carbonation : 2.4
  • Water profile : American IPA
  • Brewhouse (in)efficiency : 75%

Brew Day

  • Prepare 4.6L strike water at 158F.
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 158F.
  • It is acceptable if the temperature varies a little.
  • Stir occasionally.
  • With approximately 15 minutes remaining, heat 2L of sparge water to 170F.
  • Calibrate the refractometer, aka the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Pour the sparge water over over the grain bag, this should help extract even more sugar
  • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture.
  • Pitch the yeast to the carboy.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 7 days.

    Bottling Day

    Brew Notes

    • This batch is a bit of an exbeerment, in that I am doing all the dry hopping at once, during a period of active fermentation.
    • I watched for a beautiful thick kreusan to form, it took about 2 days at which point I added the hops.
    • The fermenation continued quite actively, and the dry hops got pushed up into the neck on the carboy, so I had to carefully push the hop plug back into the wort and gentely swirl to incorporate everything.
    • The original recipe was prepared with 2 oz of Brown malt, when it came time to mill the grain, there was 1.5 oz, so I just went with it. Not enough to warrant being declared a helter-skelter batch.
    Look carefully at the krausen, you will see the pellet hops siting in there.

    Brew day : 19-Jun-2025

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