Sumatra Mountain Brown Clone – American Brown Ale - AG (Advice Needed)

Discussion in 'Homebrewing' started by LaGuarns, Jul 28, 2016.

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  1. LaGuarns

    LaGuarns Crusader (478) Mar 23, 2016 Ohio

    Hey All,

    Trying to brew a clone of Founders Sumatra Mountain Brown Ale, and was looking for some input on my recipe. I pulled the ingredients from their website (http://foundersbrewing.com/our-beer/sumatra-mountain-brown/), but I was looking for feedback on proportions, yeast selection, etc. Let me know your thoughts!

    Sumatra Mountain Brown Clone
    American Brown Ale
    All Grain
    5.25 Gallons into the Fermentor
    1.097 OG
    1.028 FG
    9.18% ABV
    30 SRM
    41.5 IBU (Tinseth)

    71% Mash Efficiency

    Grain Bill
    16.25# Pale 2-Row, Briess
    2.75# Crystal 40L
    1.75# Munich Malt, 10L
    1.75# Aromatic Malt
    0.75# Chocolate Malt (350SRM)
    1.00# Flaked Barley

    Hop Bill
    2.0oz Perle Pellets, 8.0% AA, @60min
    1.0oz Hallertauer Pellets, 4.8% AA. @10min

    Yeast
    Wyeast 1968 – London ESB. I was looking for a yeast strain with lower attenuation to replicate the sweetness in the beer.

    Process
    Mash Temp: 152F
    Mash Length: 60 Minutes
    Boil Length: 60 Minutes
    Primary Fermentation: 21 days @ 68F

    Add cold pressed Sumatran coffee (to taste) prior to kegging. I'm thinking in the 2-4oz range.
     
    #1 LaGuarns, Jul 28, 2016
  2. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    The only thing I would recommend is cutting way back on the C40, probably go with a 1-1.5 lbs at the most. If you want more sweetness, mash higher. Also, I'm pretty sure aromatic malt is pretty strong stuff, (if I'm wrong, someone correct me). I would cut back on that too. Other than that, should make a tasty beer.
     
    #2 Supergenious, Jul 29, 2016
    LaGuarns likes this.
  3. LaGuarns

    LaGuarns Crusader (478) Mar 23, 2016 Ohio

    Thanks for the input! If i pull back the c40, am I better off increasing the munich malt to keep the color, or should I change the malt to something like c60?
     
    #3 LaGuarns, Jul 29, 2016
  4. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    Taste wise you probably won't notice a difference between C40 and C60, so go for it if you want. More Munich won't hurt either. You currently have 30srm which is plenty dark, so a little lighter won't hurt either. Your call!

    Also, I'm pretty sure Founders house strain is Chico (US05/001/1056). But your choice could be interesting. Another option is something like WY1450. It's fairly neutral in flavor and will attenuate less then 1056.

    Good luck!
     
    #4 Supergenious, Jul 29, 2016
    LaGuarns likes this.
  5. LaGuarns

    LaGuarns Crusader (478) Mar 23, 2016 Ohio

    Grain bill now looks like this:
    14.0# 2-row
    3.5# Munich Malt, 10L
    1.25# Crystal, 60L
    1.0# Aromatic Malt
    0.75# Chocolate Malt
    1.0# Flaked Barley

    I think i'll take your advice and use 1056. This should get me an OG of 1.090, an SRM of 27, and around 9.2%ABV (which is all right on the money). I appreciate all the help!
     
    #5 LaGuarns, Aug 1, 2016
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  6. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    Let me know how it turns out!
     
    #6 Supergenious, Aug 1, 2016
  7. NYMike0802

    NYMike0802 Initiate (0) Sep 30, 2015 New York

    how did this turn out? trying to do the same thing and will be more than happy to use your recipe if you think it was worth it.
     
    #7 NYMike0802, Aug 16, 2016
  8. corbmoster

    corbmoster Pundit (848) Dec 15, 2014 Texas
    Trader

    Mangrove Jack yeasts have been reported to be on the low attenuation side. Might want to look into M03, or M07 if you haven't made this already.
     
    #8 corbmoster, Aug 16, 2016
  9. LaGuarns

    LaGuarns Crusader (478) Mar 23, 2016 Ohio

    I have it fermenting away already but thanks for the heads up. if this attenuates further than I am hoping I'll keep those strains in mind if I go for another run.
     
    #9 LaGuarns, Aug 18, 2016
    corbmoster likes this.
  10. corbmoster

    corbmoster Pundit (848) Dec 15, 2014 Texas
    Trader

    Let me know how it turns out. I'm looking for a good brown ale, stout, or porter to toss some Black Rifle Coffee Company beans into.
     
    #10 corbmoster, Aug 18, 2016
  11. IM322305

    IM322305 Initiate (0) Mar 31, 2010 Oregon

    How'd this turn out/ coming along?
     
    #11 IM322305, Aug 28, 2016
  12. LaGuarns

    LaGuarns Crusader (478) Mar 23, 2016 Ohio

    Been in primary for 2 weeks so far, already tasting great.I hit my FG after about 10 days. I'll probably leave it in primary for a few more weeks before transferring to the keg and adding cold pressed coffee. I will keep you all posted!
     
    #12 LaGuarns, Aug 31, 2016
    IM322305, GetMeAnIPA and corbmoster like this.
  13. LaGuarns

    LaGuarns Crusader (478) Mar 23, 2016 Ohio

    Update for everyone. Beer has been kegged for a week, and we are going through it fast!

    [​IMG]

    I think we got close with the base brown ale recipe, and I would maybe pull back the Aromatic malt a bit, and bump up the chocolate malt slightly. Using 1056 was a good call, and I was able to keep the beer on the sweeter side.

    I think one major item I would change would be how I approached the coffee. I am thinking next time I would add ground coffee at the end of the boil and then add some cold press for final adjustment before kegging. I added 6oz of concentrated cold press, and the coffee taste/aroma is subtle. We enjoy it, but to match the original, I think a boost of the coffee presence is in order.

    Overall I would say this beer was a success. Thanks for all the help on the recipe....cheers!
     
    #13 LaGuarns, Sep 27, 2016
    Supergenious, InVinoVeritas, IM322305 and 3 others like this.
  14. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    @LaGuarns I’m considering doing a coffee beer, pumpkin spiced coffee stout, for my next brew. Can you help me to understand your feedback regarding changing your coffee addition/s plan? Do you find boil addition gives a stronger coffee flavor than cold press secondary? I lean towards all cold press, as in seems the heat of the boil could introduce less clean coffee flavors. Why not all secondary to taste? Thanks in advance for the pointers.
     
    #14 InVinoVeritas, Sep 27, 2016
  15. LaGuarns

    LaGuarns Crusader (478) Mar 23, 2016 Ohio

    I received some feedback from local brewers that providing all the coffee flavor/aroma from cold press can lead to muddy flavors (which I noticed in my beer). I think if this was a lighter beer (mine was 8.5%) the cold press would have been fine, since not as much would be needed.

    A few friends like to add coffee at flameout (4oz coarsley ground), and just a small amount of cold press before kegging.
    I am not a coffee beer expert in any way, but I have tasted their coffee beers and they seem to have much more balance. Hope this helps.
     
    #15 LaGuarns, Sep 27, 2016
    InVinoVeritas likes this.
  16. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    Thanks for the help @LaGuarns! I think I'll do the 4 oz at flameout and then cold press secondary to taste.
     
    #16 InVinoVeritas, Sep 27, 2016
  17. Joshpowell88

    Joshpowell88 Initiate (0) Nov 28, 2016 Oklahoma

    I am also trying a clone for this, what was your water to coffee grounds ratio? I did 4 oz at flameout and thinking another 2 to 4 oz cold press as bottling.
     
    #17 Joshpowell88, Nov 28, 2016
  18. LaGuarns

    LaGuarns Crusader (478) Mar 23, 2016 Ohio

    I use a 4:1 water to grounds ratio. Let me know how it turns out!
     
    #18 LaGuarns, Nov 29, 2016
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