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10C. American Brown Ale
Aroma: Malty, sweet and rich, which often has a chocolate, caramel, nutty and/or toasty quality. Hop aroma is typically low to moderate. Some interpretations of the style may feature a stronger hop aroma, a citrusy American hop character, and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Moderately low to no diacetyl.
Appearance: Light to very dark brown color. Clear. Low to moderate off-white to light tan head.
Flavor: Medium to high malty flavor (often with caramel, toasty and/or chocolate flavors), with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy character. Very low to moderate fruity esters. Moderately low to no diacetyl.
Mouthfeel: Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately high carbonation. Stronger versions may have some alcohol warmth in the finish.
Overall Impression: Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties.
Comments: A strongly flavored, hoppy brown beer, originated by American home brewers. Related to American Pale and American Amber Ales, although with more of a caramel and chocolate character, which tends to balance the hop bitterness and finish. Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft brewed examples. IPA-strength brown ales should be entered in the Specialty Beer category (23).
Ingredients: Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops are typical, but UK or noble hops can also be used. Moderate carbonate water would appropriately balance the dark malt acidity.
Vital Statistics:
OG: 1.045 1.060
IBUs: 20 40
FG: 1.010 1.016
SRM: 18 35
ABV: 4.3 6.2%
Commercial Examples: Bell's Best Brown, Smuttynose Old Brown Dog Ale, Big Sky Moose Drool Brown Ale, North Coast Acme Brown, Brooklyn Brown Ale, Lost Coast Downtown Brown, Left Hand Deep Cover Brown Ale

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Seven said:

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I don't want just the color, I want the dark roasted flavors with a light crisp mouth feel

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Ornlu said:

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Not really. "Black Kolsch" isn't a classic style (at least not according to BJCP guidelines). It's not wrong to do it, just doesn't fit one of the accepted styles, and so it likely wouldn't do well in a competition. Still sounds delicious tho.

Here's the guidelines: https://www.bjcp.org/2008styles/style10.php

I've had Bell's Best Brown, Moose Drool, and Deep Cover. Based on those, I think a 10lb/5gal grain bill would be more like
6# 2-row pale
2# marris otter
1.5# Amber malt
0.5# crystal 40L
4oz black patent malt
4oz chocolate malt

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Ornlu said:

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Your PDF is much more difficult to copy/paste than my html. When they release the 2015 in a more user-friendly format, I'll use it.

Seriously tho, the big difference is that they renumbered all the styles. It feels like that ****ty thing that happened in college when your professor was the one who wrote your text book, and he wanted your hard earned cash in HIS pocket instead of yours, so he would release a "new version" of the textbook every year. Which would be identical to last years version but with the homework problem numbers all out of order.

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