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michaelpeach76 01-08-2013 11:49 PM

Brown sugar
 
I brewed a brown ale using Crystal 120L, roasted barley, and biscuit malt. Also I used vienna as part of my base. Bittered with cascade and and flavored with amarillo. I added brown sugar at flame out...it a bit late now, but I put 1.5 cups into a 4 gallon batch. Is that Kind of overkill?

aiptasia 01-08-2013 11:51 PM

Name it Wilfred Brimley's Problem.

jbaysurfer 01-08-2013 11:54 PM

Quote:

Originally Posted by michaelpeach76 (Post 4762867)
I brewed a brown ale using Crystal 120L, roasted barley, and biscuit malt. Also I used vienna as part of my base. Bittered with cascade and and flavored with amarillo. I added brown sugar at flame out...it a bit late now, but I put 1.5 cups into a 4 gallon batch. Is that Kind of overkill?

No, not really. What kind of beer are you calling this? English Old? I made an english old without the roasted barley with a very similar grain profile...but then again, the English Old recipes I found online were literally ALL over the place so I kinda had to wing it.

I even used brown sugar at flameout too! I mashed pretty high though 156, and there was plenty of crystal 120, so I figure the sugar will help dry it out a touch....


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