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10-20-2008, 01:32 AM
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#1
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Senior Member
Join Date: Jul 2007
Location: Chicago, Il.
Posts: 631
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Nutty Brown Ale...work in progress
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First Nut brown recipe I have worked on..work in progress
11 Gallons
1.05 OG
SRM 17.5
IBU 33
14# 2 row US
3 # Munich
1.5# Crystal 40L
1# Brown Malt
1# flaked Oats(body and retention)
8 oz Crystal 60L
8 oz Chocolate Malt
8 oz Victory Malt
2 oz Perle 60 min
2 oz EKG 15 min
1 oz Hallertauer 5 min
US-05 yeast Mash 153 to 154
I have never brewed with brown malt..usually use victory ..so any thoughts or opinions would be nice..I do want a nice dark red silky malty but some balance with hops to keep the 2# of crystal from making too sweet.
Jay
__________________
Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
Bottle: Blue moon clone,Kolsch, Eds House Ale, Barley wine, Stone IPA, Oatmeal stout, Hefe,
Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,
On Deck: Imperial Stout,
Last edited by discgolfin; 10-20-2008 at 01:44 AM.
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10-20-2008, 02:43 PM
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#2
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Senior Member
Join Date: Feb 2007
Location: NEK, VT
Posts: 2,453
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Cannot help, thought I'd give you a free bump though...
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10-20-2008, 03:16 PM
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#3
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Senior Member
Join Date: Jul 2007
Location: Chicago, Il.
Posts: 631
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Thanks..I have been brewing for 5 years now and for some reason have never made a nut brown...wierd..... because I do enjoy a nice brown now and again.
J
__________________
Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
Bottle: Blue moon clone,Kolsch, Eds House Ale, Barley wine, Stone IPA, Oatmeal stout, Hefe,
Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,
On Deck: Imperial Stout,
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10-20-2008, 04:18 PM
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#4
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Senior Member
Join Date: Nov 2007
Location: Easton, PA
Posts: 3,710
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Looks nice to me! Color is just off the light side of the scale for American Brown, but IBU is dead on. Those grains are, I think, going to give you a very pleasant beer.
Cheers!
Bob
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10-20-2008, 05:30 PM
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#5
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Senior Member
Join Date: Jul 2007
Location: Chicago, Il.
Posts: 631
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True..it is just below on SRM. I could always bump up the choc grain..or even the 40 and 60L crystal malt.
J
__________________
Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
Bottle: Blue moon clone,Kolsch, Eds House Ale, Barley wine, Stone IPA, Oatmeal stout, Hefe,
Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,
On Deck: Imperial Stout,
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10-20-2008, 05:59 PM
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#6
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Senior Member
Join Date: Jan 2005
Location: Woodstock, GA
Posts: 3,558
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Toast the oats @ ~300oF for ~30 mins. I do this for my brown ale and oatmeal stout (see my 'Recipe' drop down). It really adds a nuttiness, especually to the brown ale. In fact, I just brewed a ten gal. batch of the brown ale last Saturday.
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10-20-2008, 06:20 PM
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#7
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Isolationist Ales
Join Date: Oct 2007
Location: , Nebraska
Posts: 4,378
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I really like your grainbill. This looks very tasty, good work man.
@ the brown malt, it is my understanding that it is the same thing as the Coffee Malt that AH sells. I used 5 oz in my last mild, and it is very nice. It'll fit right in with all the others.
Me, I would leave the SRM right where it is, I like my brown on the light side (but they always end up on the dark side anyways!!).
__________________
For each airlock bubble you count, I will shiv you. Bubbles are not for counting.
Chriso || SMaSH Brewers, Unite! || Nebraska Brewers! || Lincoln Lagers Brew Club
"You have just experienced the paradigm shift that is....all grain brewing." - BierMuncher || StarSan: "Couple squirts and the nasties are toast." - Revvy
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10-21-2008, 12:27 AM
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#8
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Senior Member
Join Date: Jun 2008
Location: Atlanta, GA
Posts: 899
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Looks pretty good...i like the use of the munich. However, looks like there are to many hops. Add 2oz of EKG at 60min and then 1oz of EKG at 15min. Hops should be very subtle and in the back for a nut brown
__________________
Primary 1-This Bud's for you
Primary 2- Cream Ale
Secondary 1- Strong Scotch Ale
Secondary 2- empty
Bottled/Kegged- Centinneal Blonde, Apfelwein
Up Next- MyCastle (N.English Brown Ale), Hooch Pale Ale
Thinking About : Tripple Bock, Chocolate Stout, open to suggestions
"Every beer is a good beer if I can taste the brewer's intent"
-Jim Koch
Is this guy serious??:
Quote:
Originally Posted by papabeach1
so barley is a leaves of hops? or barley is a different plant? and blend with hops? I need that to be cleared thanks..
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10-21-2008, 02:21 AM
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#9
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Senior Member
Join Date: Jul 2007
Location: Chicago, Il.
Posts: 631
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Quote:
Originally Posted by fat x nub
Looks pretty good...i like the use of the munich. However, looks like there are to many hops. Add 2oz of EKG at 60min and then 1oz of EKG at 15min. Hops should be very subtle and in the back for a nut brown
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Remove Perle all together? I could remove the Halleraer..and leave rest..
J
__________________
Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
Bottle: Blue moon clone,Kolsch, Eds House Ale, Barley wine, Stone IPA, Oatmeal stout, Hefe,
Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,
On Deck: Imperial Stout,
Last edited by discgolfin; 10-21-2008 at 02:26 AM.
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10-21-2008, 12:49 PM
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#10
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Senior Member
Join Date: Jan 2005
Location: Woodstock, GA
Posts: 3,558
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What's the AA% of the hops you are using?
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