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Old 11-14-2013, 09:46 AM   #11
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Try Denny's 1450 next time. i think it will give you a better mouth feel. I like it better than 1272. I also use pale chocolate as I personally like a less roasty brown. The last one I made I used carabrown malt to get a graham cracker flavor. When mixed with the pale chocolate, it was outstanding.

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Old 11-14-2013, 08:58 PM   #12
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Originally Posted by ddrrseio View Post
any update on this? i'm trying out a few angles with brown ales and i'd love to hear how the developed.
Turned out real well. There's definitely a flavor in there that can only be the molasses. "rustic"is about the best descriptor I can come up with. I might bump up the bittering a touch and throw in some flameout hops if I were to brew it again but otherwise a tasty brown.

No mouthfeel problems here. Not sure what the above poster is referring to. Though I am thinking about playing with1450 for a few batches.
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Old 11-14-2013, 09:12 PM   #13
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Your first post asked if anyone saw any potential issues. I just suggested a different yeast based on my experience with brown ales and 1272. You asked for an opinion, so I gave mine.

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Old 11-15-2013, 12:23 AM   #14
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Your first post asked if anyone saw any potential issues. I just suggested a different yeast based on my experience with brown ales and 1272. You asked for an opinion, so I gave mine.
Got it. Thanks.
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Old 11-15-2013, 04:46 AM   #15
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Well if anyone cares, I brewed this on Tuesday (8/27) and it's rolling along quite well in the fermenter. Missed my OG by a few points but other than that everything went well. Will try to remember to post results in a month or two.
I care! I've actually started experimenting with brown sugar, hoping to try out molasses, maple syrup, etc. Keep us posted!
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