Kayos

Recipes 

I am trying for silky, smooth and malty. Let me know!

Ahhh Nutz
Southern English Brown Ale


Type: All Grain
Date: 9/9/2007
Batch Size: 5.00 gal
Brewer: Jake
Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 62.22 %
1.25 lb Victory Malt (25.0 SRM) Grain 11.11 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.89 %
0.75 lb Special Roast (50.0 SRM) Grain 6.67 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.44 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 4.44 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.22 %
0.75 oz Goldings, East Kent [4.00 %] (60 min) Hops 10.1 IBU
0.50 oz Fuggles [3.92 %] (30 min) Hops 5.1 IBU
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale



Beer Profile

Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.41 % Actual Alcohol by Vol: 7.18 %
Bitterness: 15.2 IBU Calories: 263 cal/pint
Est Color: 29.5 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11.25 lb
Sparge Water: 3.41 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 14.06 qt of water at 165.9 F 154.0 F
10 min Step Add 4.35 qt of water and heat to 170.0 F over 2 min 170.0 F (this is how I put in a mashout in BS...)



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Iordz

Recipes 

I think it might be too complex, you don't really need both crystal 80 and 120. If you want "silkiness" you could add some flaked barley, wheat or oats.

Kayos

Recipes 

Figured 80 and 120 were close and I only had that much of each. What should I remove to make it more drinkable?

Beerrific

Recipes 

I would drop some of the chocolate. That might end up being too roasty. I also think that might be too much victory malt...a little of that can go a long way. I would also drop that carapils...just mash higher if you think you need more body (although 154 should be good).

Here is the brown I did last week. I tasted it at 4 days into fermentation and it was great.


EDIT: I was going for a Northern Brown, so I think your base malt amount and choice of crystal malts are good for a Southern.