
(Who-oo-oo-oo is Mr Brown?)
Mr. Brown is a clown who rides through town in a coffin
(Where he be found?)
In the coffin where there is three crows on top and two is laughing
Oh, what a confusion
The theme of the song relates to a rumour that was spreading through Jamaica that a duppy, or ghost, had been spotted in numerous locations speeding through the land on a three-wheeled coffin, perched upon which were three John crows, or buzzards, one of which could talk and was asking for a Mr. Brown.
(listen)
The very first beer I ever brewed was John Palmer’s Port O’ Palmer which happened to be ready on Halloween so making a dark brew for the fright night has become something of a tradition. You can usually find me playing the theremin on my porch dispensing homebrew to the parents of all the ghosts and ghouls.
With this particular iteration, an un-spiced keg was tapped first. Into the second keg I added an infusion of Bengal Spice tea before force carbonating:
Ingredients: Cinnamon, Roasted Chicory Root, Roasted Carob, Natural Spice and Vanilla flavors with other Natural Flavors, Dates, Ginger Root, Cardamom, Black Pepper, Cloves, and Nutmeg.
Maybe next year I’ll make a beer closer to the BJCP tropical stout guideline.
Untappd
Recipe Details
Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
34 L |
60 min |
30.6 IBUs |
17.9 SRM |
1.053 |
1.011 |
5.5 % |
|
Actuals |
1.052 |
1.011 |
5.4 % |
Fermentables
Name |
Amount |
% |
2-Row |
8 kg |
85.74 |
Golden Naked Oats |
350 g |
3.75 |
Dark Amber Malt (Red Shed) |
300 g |
3.22 |
Caramel/Crystal Malt - 40L |
290 g |
3.11 |
Roasted Barley |
250 g |
2.68 |
Chocolate Malt |
140 g |
1.5 |
Hops
Name |
Amount |
Time |
Use |
Form |
Alpha % |
Magnum |
20 g |
60 min |
Boil |
Pellet |
12 |
Pekko |
20 g |
5 min |
Aroma |
Pellet |
16.8 |
Equinox (HBC 366) |
15 g |
5 min |
Aroma |
Pellet |
15 |
Yeast
Name |
Lab |
Attenuation |
Temperature |
Safale American (US-05) |
DCL/Fermentis |
77% |
15°C - 23.89°C |
Mash
Step |
Temperature |
Time |
Mash In |
66.67°C |
60 min |