Brown Ales

Brown ale is a style of beer with a dark amber or brown color. The term was first used by London brewers in the late 17th century to describe their products. The term, however, had a much different meaning than it does today. 18th century brown ales were lightly hopped and brewed from 100% brown malt. Present day American versions tend to be stronger in flavor and have slightly more hop character than those brewed in Europe. As can be seen from the recipe below, modern versions deviate from the early style by incorporating many different malt varieties while still maintaining the color characteristics for which brown ales are known.

Moose Drool Brown Ale Clone

5 Gallon Recipe (OG 1.053)

77% System Efficiency

26 Carbohydrates/16oz

236 Calories/16oz

5.1% ABV


  • 8.5 pounds US Pale Malt (2 Row)
  • .5 pounds Flaked Oats
  • .9 pounds Caramel/Crystal Malt – 80L
  • .2 pounds US Chocolate Malt
  • .2 pounds Carapils/Dextrin Malt
  • .1 pounds Black Patent Malt
  • 1.25 ounces Kent Goldings Hops (60 min)
  • 1 ounce Liberty Hops (20 min)
  • .5 ounces Willamette Hops (5 min)
  • 1 vial White Labs London Ale Yeast

Mash Schedule

153 degrees for 60 minutes 168 degrees for 10 minutes