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Old 01-03-2014, 01:58 PM   #1
Darth_Malt
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Default Brown Ale recipe (feedback wanted)

I had an idea to try making a beer with a Scotch type flavor/aroma to it. All that woodsy, earthy, spicy goodness you get from a good scotch, combined with all the refreshment of a cold brew. I'm looking for some input from more experienced brewers than myself (which isn't hard, I'm still quite new to brewing) before I go ahead with trying this idea out. I honestly have no idea if this would work or even taste good, but I figure somebody will let me know if all I have is a recipe for 5 gallons of disgusting. Here goes...

Fermentables:
6.6lbs Light LME
.25lbs Peated Malt
.25lbs Black Malt
.25lbs Crystal 90L

Hops: (Pellets due to low selection of whole hops at my local shop)
.5oz Australian Pride of Ringwood (60 Minutes)
.5oz US Saaz (15 minutes)
.5oz Australian Pride of Ringwood (15 Minutes)

Yeast:
Wyeast British Ale II

Extras:
Oak Chips (Not sure what the best way to utilize these is going to be)

Like I said, I'm still new to home brewing. This is just an idea I had that I wanted to throw out there to get some feedback on. Thanks for any advice/help/ideas.

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Old 01-03-2014, 02:04 PM   #2
Jayhem
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Your fermentables look pretty good. Peated malt is really strong, a little bit gets you a lot of flavor. 0.25lb might be ok in 5 gallons.

I use oak chips in my Vanilla Bourbon Stout recipe. What I do is soak the oak chips in 1 cup of bourbon for a week till they are fully saturated and then add the chips and bourbon to the fermenter and let it age another 3-4 weeks on that. It is best to transfer the beer off the yeast after it is fully fermented into a secondary fermenter to age on the oak chips. Since you like Scotch you could soak your oak in that instead. Doesn't take much oak to impart flavor, maybe an ounce or 2 of dry chips in 5 gallons

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Old 01-03-2014, 02:16 PM   #3
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looks good, in a brown ale I prefer chocolate malt to black though. for oak I've had good luck steaming 2 oz. and leaving them in the fermenter for a week or so. Like said before peated malt goes a long way, depending on the age of the malt. Too much can taste medicinal but I think you should be fine with 4.oz. Good luck.

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Old 01-03-2014, 03:37 PM   #4
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Second on switching the Black malt out for Chocolate malt. Flavor from the chocolate malt is much more in character with a brown ale.

I would also consider halving the peated malt. As was stated before, a little goes a long way and I'd err on the lighter side for the initial brew and bring the level up on a re-brew if you think it is not present enough. I've overloaded with the peated malt before (about the same level as you are looking to add) and had a brew that took a long time (6 to 8 months) to smooth out enough to be drinkable.

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Old 01-05-2014, 06:43 AM   #5
Darth_Malt
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Thank you to those who gave me feedback on this recipe! I'm going to go ahead with the brew taking your advice into consideration. I'll change the Black Malt to Chocolate Malt, and I'm going to drop down to 2 OZ of peated malt (assuming my local shop carries it...I'm going to choose to err on the light side for the first batch). As for the oak chips, I'm going to soak an ounce in my favorite scotch for the week the beer is in the primary fermentor, then add them to the secondary when I transfer. Then let it age in the secondary for 3-5 weeks. I would like to know what suggestions you all may have for a priming sugar for bottling...

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Old 01-05-2014, 08:14 AM   #6
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I have nothing to add, just subbing to see how this turns out

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Old 01-06-2014, 02:06 PM   #7
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I prime my brown ales with 3.4-3.8oz of regular white table sugar per 5 gallons. Batch priming is the way to go, boil 2 cups of water, stir in the sugar, let it boil a few minutes, let it cool down to 150F or so and then add it to the bottling bucket after you start siphoning your beer over so it mixes up!

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