logo

Obitus American Brown Ale Recipe

Brewed with dates and caramelized sugar, this American brown ale from BRU Handbuilt Ales & Eats in Boulder, Colorado, offers flavors of dried fruit and balanced hops.

Ian Clark July 19, 2016

Obitus American Brown Ale Recipe Primary Image

One of the flagship ales at BRU Handbuilt Ales & Eats in Boulder, Colorado, is the Obitus American Brown Ale, for which founder, brewer, and chef Ian Clark hangs a bag of roasted dates inside the fermentation tank to impart warm, dried fruit flavors. It was one of the first recipes crafted in Clark’s garage, and it went on tap where he kept his day job as the executive chef of Boulder’s Centro Latin Kitchen.

ALL-GRAIN

OG: 1.068
FG: 1.012
Estimated IBUs: 45
ABV: 7.6%

MALT/GRAIN BILL

5 lb (2.27 kg) Pale ale malt
5 lb (2.27 kg) 2-row malt
4 oz (113 g) Biscuit malt
1 lb (0.45 kg) Dextrine malt
8 oz (227 g) Chocolate malt
8 oz (227 g) Dark caramelized sugar
1 lb (0.45 kg) Chopped, caramelized dates

HOPS SCHEDULE

1 oz (28 g) Northern Brewer at 60 minutes
1 oz (28 g) Fuggle at 30 minutes
1 tsp (5 ml) Irish moss at 10 minutes
1 tsp (5 ml) Yeast nutrient at 10 minutes
1 oz (28 g) East Kent Golding at 5 minutes

DIRECTIONS

Mash in at 156°F (69°C) for 60 minutes. Boil for 60 minutes, making additions as noted.

YEAST

Wyeast 1056 American Ale

Recipe is built to yield a batch size of 5 gallons and assumes 72% brewhouse efficiency.

From coffee and spices to chiles and fruit, CB&B’s online class Adding Flavors to Beer _shows you how to complement malt and hops with flavors that flagrantly violate the _Reinheitsgebot. Sign up today!

Have you brewed this recipe? What did you think?