Originally Posted by Jaysus
I've brewed something real similar to this a few times, and have been generally pleased with the results - I'm just wondering if anyone has any suggestions for improvement or sees any glaring flaws?
I am hoping to pick up the base grains over lunch today, and figured that a quick post couldn't hurt.
11 lbs. Maris Otter
.5 lbs. Crystal 120°L
.5 lbs. Black Patent
5 oz. Chocolate Malt
1 oz. EKG (Pellets, 5 %AA) 60 min.
1 oz. EKG (Pellets, 5 %AA) 30 min.
1 oz. EKG (Pellets, 5 %AA) 5 min.
* 153° F for 45 minutes
* 170° F for 10 minutes
Thanks in advance, J
The recipe looks good. The only I would change if I were brewing is
to use a different hop for the flavor addition, but that's just a personal
But I would use a British ale yeast that doesn't attenuate too much
for body. I usually use Wyeast London Ale III for its neutral flavor
as well as attenuating properties, but there are others. You are really
limited with the dry yeast as far as attenuation properties go.
I would hesitate to use oats. It's easy to use too much and the
fats in oats oxidize easily and lead to some rather unpleasant
stale flavors in beers. This is usually covered by the intense
flavor of dark malts but I otherwise avoid oats. Flaked barley
since you are doing a mash would add body, but I really think
the right yeast is the best way to get body.