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Old 03-11-2009, 04:24 PM   #1
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Default Leftover Ingredients for a Brown Ale. Help.

I wasn't going to ask, I thought I'd try my hand and my own recipe with no consultation or inspiration...but I can't help but ask. After my Oatmeal Stout and 2 Hefe's I have the following to work with for a 2.5 gallon batch.

#5 Munich 10L
#4 Crystal 80L
#1 Rahr 2-Row Pale
#1 Vienna Malt
#.75 Chocolate Malt
#.75 Roasted Barley

1oz Tettnanger
1oz Hallertauer
1/2oz Magnum
1/4oz Pearle

My friends love New Castle Brown Ale, so I figured I'd make a Brown Ale...even though this will be nothing like Newcastle. So for my "Honey Brown Ale" I came up with this.

Quote:
Style: 10C
Estimated OG: 1.051 SG
Estimated Color: 22.1 SRM
Estimated IBU: 27.2 IBU

#2 Munich
#1 2 Row Pale
#1 Vienna
4oz Crystal 80L
2oz Roasted Barley
2oz Chocolate Malt

90 Minute Mash @154, 1.5qt/lb

.25oz Tettnanger @ 60min
.25oz Tettnanger @ 45min
.25oz Tettnanger @ 30min
.25oz Tettnanger @ 15min
8oz Honey @Flameout

Ferment with Wyeast1056
Suggestions welcome. I'll be using Death Brewers Teabag stove top method.
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Old 03-11-2009, 05:35 PM   #2
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Browns, except 'Texas' browns, don't have flavor or aroma additions. Put all of the Tettnanger in at 60.

Grains: I'd cut the Roasted Barley out and reduce the Vienna to 1/2 pound.

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Old 03-11-2009, 05:38 PM   #3
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Sounds tasty to me, except I'd not use the roasted barley, either. That's the only thing I'd change.

Good luck!

Bob

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Old 03-11-2009, 08:41 PM   #4
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Thanks guys, I'll pull the Roasted barley, and lose half the Vienna. I'm bumping the chocolate up to 8oz and the honey up to a pound. I forgot to mention I have #1 of aromatic malt I was going to use in a Saison but I scrapped that recipe, would there be any place for it in this beer?

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Old 03-11-2009, 08:50 PM   #5
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I don't see how reducing the Vienna is going to make much of a difference with 2 lbs of Munich in there.

Mash low, around 150°F, to avoid a malt bomb. Definitely cut the roasted barley.

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Old 03-12-2009, 01:15 AM   #6
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I'm not really familiar with these grains so I'm going on what you guys say largely. But from what I have read online, the Vienna sits between Pale and Munich so I agree, I'm not sure it will be a big deal.

Unfortunately I don't have an idea about what I want this to taste like and I have limited ingredients so it may not come out incredibly tasty or inspiring, I just want it to be drinkable and tasty.

Is a half pound of honey at flameout going to contribute any flavor to this beer or just dry it up?

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Old 03-12-2009, 05:50 AM   #7
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The honey will just dry it up. You won't get any noticable honey flavor over the top of such a complex malt bill. But drying out is probably a good thing for that recipe!

I'd go with what you have (keeping the Vienna as-is), but I agree you should pull the roast barley and keep the mash temp low.

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Old 03-12-2009, 03:25 PM   #8
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Ok thanks guys, I think I'll brew this up tomorrow or next weekend.

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Old 04-05-2009, 05:15 AM   #9
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Ended up brewing this today.

#2 Munich 10L
#1 Vienna
#1 Pale 2-Row
#.25 Chocolate Malt
#.25 Crystal 80L
#.5 Honey

.25oz Magnum @60min
.5oz Tettnanger @30min
.5oz Tettnanger @15min
.25 Magnum @5min

Pitched Rehydrated Notty around 70F.

Mashed 1.45 qt/lb @ 150F for 75min. Sparge was 2.5 Gallons.
I know you suggested I not add flavor and aroma hops but I couldn't help myself. I decided I'd rather this be balanced than a malt bomb so I brought it up to 50IBU. If it's too much I can always wait it out I guess. I hit about ~68% efficiency, I ended up with 2.75 gallons instead of 2.5.

Going to ferment for 3-4 weeks, primary only...I'll report back when it's in the glass.

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Old 04-05-2009, 09:06 AM   #10
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Quote:
Originally Posted by magnj View Post
Ended up brewing this today.

#2 Munich 10L
#1 Vienna
#1 Pale 2-Row
#.25 Chocolate Malt
#.25 Crystal 80L
#.5 Honey

.25oz Magnum @60min
.5oz Tettnanger @30min
.5oz Tettnanger @15min
.25 Magnum @5min

Pitched Rehydrated Notty around 70F.

Mashed 1.45 qt/lb @ 150F for 75min. Sparge was 2.5 Gallons.
I know you suggested I not add flavor and aroma hops but I couldn't help myself. I decided I'd rather this be balanced than a malt bomb so I brought it up to 50IBU. If it's too much I can always wait it out I guess. I hit about ~68% efficiency, I ended up with 2.75 gallons instead of 2.5.

Going to ferment for 3-4 weeks, primary only...I'll report back when it's in the glass.
Nothing wrong with flavor/aroma additions in a brown ale. The essential difference between a north/south English brown and an American brown ale = flavor/aroma additions. American browns (in general) have them, English browns (in general) do not.

I just brewed up an American brown myself, and had a nice flavor addition at 10, which was acceptable, appropriate, and improved the brew. I wouldn't go overboard, especially with aroma additions, but yours seem fairly restrained.
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