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Old 06-22-2009, 07:44 PM   #1
Gremlyn
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Default AG Southern English Brown Critique Please

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).

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Old 06-23-2009, 04:41 PM   #2
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I would use an English yeast like SafAle 04.

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Old 06-23-2009, 04:52 PM   #3
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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.

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Old 06-23-2009, 05:37 PM   #4
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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

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Old 06-23-2009, 05:59 PM   #5
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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.

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Old 06-23-2009, 06:03 PM   #6
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Needs some Special Roast!

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Old 06-23-2009, 06:39 PM   #7
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screw special roast, it's all about brown malt.

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Old 06-23-2009, 07:11 PM   #8
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Is 'brown malt' an actual type of malt?

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Old 06-23-2009, 09:08 PM   #9
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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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Old 03-31-2010, 04:41 PM   #10
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Quote:
Originally Posted by Gremlyn1 View Post
Is 'brown malt' an actual type of malt?
yes it is...
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