This Oaked Brown Ale recipe is a delicious and complex beer that is perfect for those who love barrel-aged flavors. With a combination of dark malts, oak, and vanilla, this ale is full-bodied and rich, making it the perfect beer to sip and savor. This recipe comes from Dan Smullen and is designed to make 40 pints, so it’s great for sharing with friends or stocking up your home bar.
Oaked Brown Ale
Equipment
- 1 Brew kettle
- 1 Mash tun
- 1 Fermentation vessel (e.g. carboy or bucket)
- 1 Airlock
- 1 Auto-siphon
- 1 Hydrometer
- 1 Thermometer
- 1 Bottling bucket
- 1 Bottles
- 1 Bottle capper
- 1 Bottle caps
- 1 Cleaning and sanitizing solution
- 1 Funnel
- 1 Grain mill (if you're using whole grains)
- 1 Propane burner (if you're brewing outside)
Ingredients
For the Mash – Liquor 24 Litres (42 Pints) – Mash Time 1 hr – Temperature 66°c/151 °F
- 15 lb Pale Malt Quantity 7.4kg
- 1.10 lb Rye Malt Quantity 750g
- 1.5 lb Flaked oats Quantity 600g
- 1.2 lb Brown Malt Quantity 500g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins
- 1¾ oz (Hops) Magnum 11% When to add – At start of boil (IBU 60.5)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 20°C (68°F) – Conditioning 6 weeks at 10°C (50°F)
- 1 White Labs WLP001 California Ale
- 1¾ oz American light oak chips Other – When to add – After fermentation is complete, leave for 2 weeks
Instructions
- Begin by heating 24 litres (42 pints) of water to a temperature of 66°C/151°F in a large pot or mash tun.
- Add the 15 lbs of Pale malt, 1.10 lb Rye malt, 1.5 lb Flaked oats, and 1.2 lb Brown malt to the pot or mash tun.
- Stir the mixture thoroughly to ensure that all of the grains are evenly distributed and wetted.
- Allow the mixture to mash for 1 hour at 66°C/151°F.
- After 1 hour, raise the temperature of the mash to 75°C/167°F and let it rest for 10 minutes to help convert any remaining sugars.
- Sparge the mixture with hot water (at around 75-80°C/167-176°F) to rinse the sugars from the grain.
- Collect the wort (the liquid extracted from the mash) and transfer it to a large pot.
- Bring the wort to a boil and add 1.75 oz of Magnum hops.
- Boil the wort for 1 hour and 15 minutes.
- During the last 15 minutes of the boil, add 1 tsp of Protofloc to help clarify the beer.
- After the boil, chill the wort to a temperature of 20°C/68°F.
- Transfer the chilled wort to a sanitized fermenter and add the White Labs WLP001 California Ale yeast.
- Ferment the beer at 20°C/68°F for 28 days or until fermentation is complete.
- Once fermentation is complete, add 1.75 oz of American light oak chips to the fermenter and let the beer condition for 6 weeks at a temperature of 10°C/50°F.
- After 6 weeks, the beer should be ready to drink.
| Makes 🍻 | Ready to Drink 🍺 | Estimated ABV | Bitterness Rating | Color Rating |
| 23 Litres (40 Pints) | 9 Weeks | 9.4% | 60.5 IBU | 47.2 EBC |
Unique Flavor Profile
This Oaked Brown Ale recipe offers a unique flavor profile, thanks to the combination of dark malts, oak, and vanilla. The result is a complex and rich beer that is sure to please any beer lover.
Easy to Follow
Even if you’re new to homebrewing, this recipe is easy to follow. With clear instructions and a manageable ingredient list, you can create a high-quality beer in no time.
Perfect for Sharing
With 40 pints of beer from one batch, this recipe is perfect for sharing with friends and family. Whether you’re hosting a party or just want to stock up your home bar, this Oaked Brown Ale is a great choice.
Satisfaction Guaranteed
If you’re looking for a new beer recipe to try, give this Oaked Brown Ale a shot. With its unique flavor profile, easy-to-follow instructions, and large batch size, you’re sure to be satisfied with the results.
FAQ on Making this Oaked Brown Ale Recipe
What is the estimated ABV and bitterness rating of this beer?
This Oaked Brown Ale has an estimated ABV of 9.4% and a bitterness rating of 60.5 IBU.
How long does it take to ferment and condition this beer?
Fermentation takes 28 days and conditioning takes 6 weeks, with an ideal temperature of 10°C (50°F) for conditioning.
What kind of equipment do I need to make this beer?
You will need basic homebrewing equipment such as a mash tun, brew kettle, fermenter, and bottling or kegging equipment.
Can I substitute ingredients or adjust the bitterness rating of this beer?
Yes, you can substitute ingredients or adjust the boil time to adjust the bitterness rating. However, this may impact the overall flavor profile of the beer.
What is the recommended way to store and serve this beer?
This beer should be stored in a cool, dark place after conditioning and served at a temperature of around 10-12°C (50-54°F).
Is there a recommended food pairing for this beer?
This Oaked Brown Ale pairs well with hearty, savory dishes such as grilled meats, stews, and roasted vegetables.
