Rob Bonici, an avid homebrewer and member of the Yarra Valley Brewers, achieved notable recognition in September 2024 when two of his beer recipes secured third place at the Vicbrew competition. Among these successes is his take on an American Brown Ale, adapted from a classic recipe featured in Brewing Classic Styles by Jamil Zainasheff and John Palmer.
Bonici modified the original grain bill but innovated by altering the hop varieties and timing to create a bolder hop character. He explained that modern American styles often demand stronger hop flavors and aromas than those outlined in the original recipe, which was published 18 years ago. Additionally, the introduction of new hop varieties over the years has expanded brewing possibilities, prompting Bonici to push beyond the original formula.
He praised the American Brown Ale style for its balance, noting that the malt contributes rich caramel and toasty grain notes, while the hops add refreshing citrus and grapefruit tones.
American Brown Ale Recipe by Rob Bonici
- Original Gravity (OG): 1.050
- Final Gravity (FG): 1.009
- Alcohol By Volume (ABV): 5.4%
- International Bitterness Units (IBU): 32
- Batch Size: 21 liters
Fermentables:
- 4.5 kg Pale Malt (86.9%)
- 225 g Chocolate Malt (4.3%)
- 225 g Light Crystal Malt (4.3%)
- 115 g Medium Crystal Malt (2.2%)
- 115 g Biscuit Malt (2.2%)
Hops:
- 15 g Cascade (60 minutes)
- 10 g Citra (60 minutes)
- 10 g Cascade (15 minutes)
- 10 g Citra (15 minutes)
- 25 g Cascade (whirlpool at 0 minutes)
- 25 g Citra (whirlpool at 0 minutes)
- 55 g Citra (dry hop)
- 50 g Cascade (dry hop)
Yeast:
- 1 pack US-05
Brewing Method:
Mash the grains at 66°C for one hour. Remove the grain bag (using Brew in a Bag method) and bring the wort to a boil. Add hops according to the schedule above, boiling for 60 minutes. After boiling, turn off the heat and begin chilling the wort. Add whirlpool hops when the wort temperature drops to 80°C. Continue chilling to approximately 20°C before transferring to the fermenter. Pitch yeast and ferment at 19°C for two weeks. Introduce dry hops after about one week or as fermentation slows. Finally, bottle or keg the beer and enjoy.
This recipe showcases Bonici’s approach to brewing American styles with an enhanced hop profile while preserving the malty backbone that defines the American Brown Ale.
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