Mr. Brown III, Brown Streak


(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.


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.


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 %


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


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


Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 15°C - 23.89°C


Step Temperature Time
Mash In 66.67°C 60 min

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