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Old 04-25-2010, 12:25 AM   #11
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Originally Posted by Airborneguy View Post
Ooops! I didn't see the 10 gal.. That would explain the big grain bill!

I was dead right for 5 gal though
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Need a five gallon Barleywine recipe and you got it
You bet!

Thanks again for the input. I could update this thread on the results once brewed if you're interested at all.

TB


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Old 04-25-2010, 12:28 AM   #12
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It's a little too much caramel malt for my taste, personally. I can't imagine that S-05 would bring you down to 1.012 with 5 lbs of crystal in a 10 gallon batch. Good luck though! Let us know how it turns out.



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Old 04-25-2010, 12:37 AM   #13
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It's a little too much caramel malt for my taste, personally. I can't imagine that S-05 would bring you down to 1.012 with 5 lbs of crystal in a 10 gallon batch. Good luck though! Let us know how it turns out.
You might be right. I am going for that sweet, caramel, raisin like character. Think it's a bit much, considering that still?
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On tap:
1. Imperial Oatmeal Espresso Stout 2. Dubbel 3. Brown Ale 4. Pale 5.[Nitrogen] Dry Stout
Primary:
1.Bock 2. Bock 3. Orange Wheat 4. Orange Wheat 5. none 6. none
Secondary:
1. Brett Ale 2. Helles 3. Helles 4. none
Bottled:
About 58 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Imperial Bourbon Barrel Oatmeal Stout x2, Belgian Dubbel, Altbier x2, Pale Ale, Porter x2
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Old 04-25-2010, 01:56 AM   #14
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I wrote a recipe for a brown ale, and am curious as to what you all think of it. Feel free to punch it into your recipe calculators and find out what the binary brewing world says. I personally rarely use those, but I'm open to what they can provide.

I'm looking for a medium colored brown ale, on the sweeter side, with a bit of spicy hop flavor, caramel flavor, and some raisiny presence. Higher ABV range, around 6.5% or so.

10 gal

14 lbs 2-row pale
2 lbs Munich
2 lbs c-40
2 lbs c-60
3 lbs c-120
.25 lbs chocolate malt

Mash @ 152-153F for 80 minutes

Boil:
1 oz. columbus 12.2% aa 60 min
1.5 oz. US tettnang 4.8%aa 15 min
irish moss 15 min

US-05 Am ale 1200ml starter in one carboy,
WY1338 European ale 1200ml starter in other carboy

Thanks in advance for the comments!
TB

ETA: edited recipe. Pulled back Munich and chocolate by 50%.

I'm gonna' be blunt.

Scratch the Munich and replace it with Brown Malt. Without getting into it Brown Malt is dried a manner completely different from Munich. It is not a smoked malt, but it has a character integral to Brown Ales. Typically Brown Malt will comprise about 6% of the grist.

Thomas Fawcett & Sons sells it from outside of Yorkshire. I think you can order it from Rebel Brewer.com buy the once... I know you can order it from the importer North Country Malt supply.
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Old 04-25-2010, 02:40 PM   #15
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I'm gonna' be blunt.

Scratch the Munich and replace it with Brown Malt. Without getting into it Brown Malt is dried a manner completely different from Munich. It is not a smoked malt, but it has a character integral to Brown Ales. Typically Brown Malt will comprise about 6% of the grist.

Thomas Fawcett & Sons sells it from outside of Yorkshire. I think you can order it from Rebel Brewer.com buy the once... I know you can order it from the importer North Country Malt supply.
I don't think you're being blunt. That's a perfectly reasonable suggestion.

Now, would you have brown malt in all brown ales? IOW, would you ever brew a brown w/out brown malt? I ask because I've made spectacular brown ales in the past, and have never used brown malt. If it's an integral part of a brown ale, maybe I'll buy a few pounds and give it a shot.

Thanks for the comments!
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On tap:
1. Imperial Oatmeal Espresso Stout 2. Dubbel 3. Brown Ale 4. Pale 5.[Nitrogen] Dry Stout
Primary:
1.Bock 2. Bock 3. Orange Wheat 4. Orange Wheat 5. none 6. none
Secondary:
1. Brett Ale 2. Helles 3. Helles 4. none
Bottled:
About 58 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Imperial Bourbon Barrel Oatmeal Stout x2, Belgian Dubbel, Altbier x2, Pale Ale, Porter x2
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Old 04-25-2010, 10:06 PM   #16
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Brown malt usage is not very common anymore in commercial brown ales, and certainly not in homebrewing. I've never read anywhere that brown malt was important in anything other than traditional porters.

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Old 04-25-2010, 10:44 PM   #17
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Don't you need to age brown malt for a few months for it to mellow?

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Old 04-26-2010, 11:26 PM   #18
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Well, I revised the recipe yet again. My starter didn't take, so I have more time to drink about the recipe.

Here's the recipe, version 3.0:

11 gal

15.5 lbs pale
2.25 lbs munich
2.5 lbs c-60
1.5 lbs c-120
7 oz. choc

same mash and hop schedule

I might get some new yeast (the WY1338 turned out to be a dud), or just use one of my in-stock strains (probably S-04).

Thoughts (again)? Thanks a lot guys!

TB

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On tap:
1. Imperial Oatmeal Espresso Stout 2. Dubbel 3. Brown Ale 4. Pale 5.[Nitrogen] Dry Stout
Primary:
1.Bock 2. Bock 3. Orange Wheat 4. Orange Wheat 5. none 6. none
Secondary:
1. Brett Ale 2. Helles 3. Helles 4. none
Bottled:
About 58 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Imperial Bourbon Barrel Oatmeal Stout x2, Belgian Dubbel, Altbier x2, Pale Ale, Porter x2
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Old 04-27-2010, 05:57 AM   #19
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Brown malt usage is not very common anymore in commercial brown ales, and certainly not in homebrewing. I've never read anywhere that brown malt was important in anything other than traditional porters.
From what I understand that is the case. But, I'm a traditional guy I guess... The scuttlebutt is that the term brown malt and amber malt have been abused by some less scrupulous maltsters.

Now that I think about it: I haven't seen Mild Malt in a while.
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Old 04-27-2010, 06:15 AM   #20
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FWIW I use brown malt in ALL of the browns and porters that I do, and even in some barleywines or old ales.



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