Formerly classified as a brown ale. Like all IPAs, it is hoppy and strong, but has a rich bouquet with chocolate, caramel, fruit nuances. Light-bodied, drinkable, with a dry finish. The brown IPA has a slightly stronger malt profile than other IPAs.
Brown IPA has a pronounced hop aroma with hints of tropical fruits, citrus, pine needles, resin, and spices. Dry hopping gives a touch of fresh hops, but herbal notes are poorly defined by the style, they can be present only in the most minimal amount. The malt profile is moderate, with moderate sweetness, hints of nuts, milk chocolate, bread, dark chocolate, toffee. Yeast sometimes gives additional fruity nuances. The art of the brewer is to match the malts and hops well, as the style allows for any kind of hops. The result should be a drink with a smooth malt-yeast balance, only slightly leaning towards bitterness.
The color varies from chestnut to dark brown, ale is transparent, opaque or hazy, in the glass forms a strong dark foam.
Brown Indian ale has a soft texture and dry finish, and may sting slightly on the tongue. Colored malts are used in production and may be lightly toasted, but these ingredients should not add burnt or harsh notes to the bouquet.
Compared to American brown ale, the style is more bitter and robust, similar in malt-hop balance to an American IPA.
Strength: 5.5-7.5%.
Density: initial 1.056-1.070, final 1.008-1.016.
Bitterness Index: 40-70 IBU.
Color: 11-19 SRM.