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06-22-2009, 07:44 PM
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#1
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Senior Member
Join Date: Mar 2009
Location: San Diego, CA
Posts: 2,510
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AG Southern English Brown Critique Please
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I am basing this off of carnevoodoos award winning Southern English Brown. Made a few changes per my preferences. Now I just have to hope I can brew an AG of this size. I know my MLT will take it, but I'm not sure I have a brew pot big enough. I can always sub some of the MO and make it a partial. I know the California yeast isn't quite in style, but I have some I am going to wash and it's pretty neutral for taste.
Expected:
OG: 1.041
FG: 1.010
IBUs: 14.2
SRM: 29.7
ABV: 4.1%
Grain Bill
Maris Otter - 5.25 lbs
Caramel 80 - 0.75 lbs
Caramel 120 - 0.5 lbs
Biscuit - 0.25 lbs
De-Husked Carafa II - 0.25 lbs
Caramel Munich - 0.25 lbs
Pale Chocolate Malt - 0.25 lbs
Hops
Fuggles Pellets - 1 oz
Yeast
White Labs California Ale
Mash @ 154 for 60 min, 1.25 qt/lbs and batch sparge (haven't plugged into BeerSmith to figure out the split yet).
__________________
Quote:
Originally Posted by Yooper
I'm a fan of "getting it in the can"!
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06-23-2009, 04:41 PM
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#2
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Senior Member
Join Date: May 2008
Location: Dallas, TX
Posts: 211
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I would use an English yeast like SafAle 04.
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06-23-2009, 04:52 PM
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#3
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Senior Member
Join Date: May 2008
Location: Oakland, California
Posts: 1,416
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Agreed, I feel that you really do need an engish yeast for this, without the character from the yeast, you'll just have a southern american brown or something. Just pop down to Homebrewmart and get some yeast from 'em, London Ale would work awesome.
__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
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06-23-2009, 05:37 PM
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#4
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Senior Member
Join Date: Mar 2009
Location: San Diego, CA
Posts: 2,510
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But but but.... I wanted to use what I had  I guess it'll be OK in the fridge for a while. Think Burton would go well in this? I've wanted to try something with that, as it is my last name 
__________________
Quote:
Originally Posted by Yooper
I'm a fan of "getting it in the can"!
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Last edited by Gremlyn; 06-23-2009 at 05:42 PM.
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06-23-2009, 05:59 PM
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#5
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fer-men-TAY-shuhn
Join Date: Mar 2007
Location: New Jersey
Posts: 4,020
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Style calls for "a healthy poportion of darker caramel malts". Not sure what that means, but looks like you have a lot to me.
__________________
Complexity is good. Complicated is bad. -- Mosher
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06-23-2009, 06:03 PM
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#6
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Senior Member
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,163
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Needs some Special Roast!
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06-23-2009, 06:39 PM
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#7
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Senior Member
Join Date: May 2008
Location: Oakland, California
Posts: 1,416
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screw special roast, it's all about brown malt.
__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
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06-23-2009, 07:11 PM
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#8
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Senior Member
Join Date: Mar 2009
Location: San Diego, CA
Posts: 2,510
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Is 'brown malt' an actual type of malt?
__________________
Quote:
Originally Posted by Yooper
I'm a fan of "getting it in the can"!
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06-23-2009, 09:08 PM
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#9
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Senior Member
Join Date: May 2007
Location: San Diego, CA
Posts: 4,317
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Your recipe looks fine to me. If you want to use cali yeast, just ferment at 70ish instead of keeping it so cool, and you'll get a few esters. I have to say though, mine was clean. Very, very clean. I used the Irish ale yeast, and the malt profile was king for this beer. English yeast is probably ideal, but obviously not necessary.
Special roast is nice, but there's none at HBM. I think you could do with some brown malt in there if you wanted it.
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03-31-2010, 04:41 PM
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#10
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Senior Member
Join Date: Jan 2009
Location: Cincinnati
Posts: 605
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Quote:
Originally Posted by Gremlyn1
Is 'brown malt' an actual type of malt?
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yes it is...
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