Style Profile
O.G.:
1.040 - 1.052
F.G.:
1.011 - 1.014
IBUs:
18 - 35
Color:
20 - 30 srm
Recipe Statistics
O.G.:
1.050
F.G.:
1.013
IBUs:
25
Color:
25 srm

This is a recipe I have been tweaking to get just right for over a year. It is an English Brown Ale with a large amount of Brown Malt and is intended to be just on the roasty side. The name comes from King Julien's coffee stand in All Hail King Julien due to the intended coffee flavors.

This variation of it increased the caramel malts from previous versions to add more sweetness. Carafa II Special is used as an experiment to add some more coffee and chocolate flavor without the bitterness. Fuggles, as are common and traditional in dark/brown English ales, are used just for bitterness and the bittnerness is kept right to the middle of the style guidelines. The color is similarly right in the middle at 25 srm, although this was not really intentional, but just happened due to trying to not go too far with the roastiness of the darker malts while still having a noticeable roast.

Brown Julien

English Porter

TypeBoil VolumeVolume in FermenterBoil TimeEfficiency
All Grain 3.60 Gallons 2.50 Gallons 60 Minutes 75%
Fermentables
Name Amount Type Color
Marris Otter (Crisp) 3.60 lb Grain 3 srm
Brown Malt (Crisp) 8.00 oz Grain 85 srm
Caramel 80 (Briess) 5.00 oz Grain 80 srm
Caramel 40 (Briess) 3.00 oz Grain 40 srm
Pale Chocolate (Thomas Fawcett) 2.00 oz Grain 225 srm
Carafa II Special (Weyermann) 1.30 oz Grain 425 srm
Hops
Name Amount Form Step Time
Fuggles 0.70 oz Pellet Boil 60
Yeast
Name Amount Type
SafAle S-04 0.39 oz Dry