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Old 10-25-2012, 08:31 PM   #11
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Quote:
Originally Posted by Golddiggie View Post
The oats will produce haze in the brew. Since they're normally used in porters and stouts (far darker brews) it's not visible. In your brew, it would be visible.
So you think (or know) even with that small percentage of flaked oats they will get some protein haze? I was wondering about this because I was contemplating some oats in a mild recipe I've been thinking about. Do you think it would be a problem if you're getting up into the low to mid 20s for SRM?
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Old 10-25-2012, 08:40 PM   #12
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IMO, almost 4% flaked oats is pushing it (in the OP's recipe).

Try it if you want, just be aware that you can get significant/substantial protein haze form them in the lighter brews. Since this recipe is on the low end (or under) of the scale for a brown ale, and it's [at the very least] debatable if they will even do anything positive for the recipe.

Just looked over 5 American brown ale recipes. Not a one had flaked/rolled oats or flaked/rolled barley in them.

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Old 10-25-2012, 09:35 PM   #13
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Thanks again, duly noted. Back to the drawing board.

Reconfigured as follows:

5.8 lb Marris Otter
1.8lb Munich
10.5 oz Biscuit
6 oz caramel 120
1.5 oz roasted barley

May notch the IBU's down to 25-28.

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Old 10-25-2012, 09:44 PM   #14
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Originally Posted by fishersfirst View Post
Thanks again, duly noted. Back to the drawing board.

Reconfigured as follows:

5.8 lb Marris Otter
1.8lb Munich
10.5 oz Biscuit
6 oz caramel 120
1.5 oz roasted barley

May notch the IBU's down to 25-28.
I fail to see why you're using Munich... You'll retain a decent level of sweetness from mashing at 154F. IMO, you could just increase the MO amount, dump the Munich and go to 8oz of C120. You can also go to 2-4% roasted barley and stay to style. With MO, you can also reduce, or eliminate, the biscuit malt. 4-8oz would be more than enough. Also, the reduction of IBUs will help get you the same 'sweet' effect as you would from the Munich (making it unnecessary).
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Old 10-25-2012, 10:14 PM   #15
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Thanks for the honest opinion. Makes sense.
My 'clone' so to speak, was based on the description on the microbrewery's website which described them using Munich and Vienna malt. I did think this was a bit odd.
I was unable to find a clone recipe so I just tinkered around with those.
Anyway, I'm sure you're suggestion will taste good :-)

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Old 10-29-2012, 02:11 PM   #16
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Quote:
Originally Posted by fishersfirst View Post
Thanks for the honest opinion. Makes sense.
My 'clone' so to speak, was based on the description on the microbrewery's website which described them using Munich and Vienna malt. I did think this was a bit odd.
I was unable to find a clone recipe so I just tinkered around with those.
Anyway, I'm sure you're suggestion will taste good :-)
I would guess that they used Munich and Vienna in small quantities. Most likely it's still mostly a pale base malt that makes up most of the grain bill.
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Old 12-07-2012, 08:11 PM   #17
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Plus, using maris otter instead of an american pale base malt will add some of the malt and biscuit flavors that domestic lacks. Good luck, but it seems like you've got a great start.

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Old 12-08-2012, 10:05 PM   #18
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An update on my first brown ale that was brewed about 6 weeks ago now.
Reading through the previous threads and making alterations I finally came up with the following recipe.

Fishers KingBrown

21 litres
All Grain
1.049OG→1.012FG→4.8%ABV 26 IBU 22.4°L SRM
Yeasts
0.12 litres
1450 - Denny's Favorite 50
Wyeast (Ale) 0.12 litres

Fermentables
4.3 kilograms
Maris Otter
37ppg, 4°L 3.1 kilograms
72%
Crystal 120L
32ppg, 120°L 0.5 kilograms
12%
Biscuit
34ppg, 25°L 0.2 kilograms
5%
Munich (Light)
33ppg, 10°L 0.2 kilograms
5%
Vienna
34ppg, 4°L 0.2 kilograms
5%
Barley (Roasted)
27ppg, 500°L 0.1 kilograms
2%

Hops
0.12 kilograms
Mount Hood
5%, Pellet 0.1 kilograms
83%
Cascade
6%, Pellet 20 grams
17%

Miscellaneous
10 grams
Whirlfloc
Fining 10 grams
100%

Batch/Fly
1 hour, 33.26 litres
Strike
Target 66°C 13.46 litres
72°C
1 hour
Sparge 19.81 litres
77°C

Boil
1 hour, 27.60 litres
Mount Hood hops
7%, Pellet 20 grams
60 minutes (+0)
Whirlfloc
Fining 10 grams
15 minutes (+45)
Cascade hops
6%, Pellet 10 grams
10 minutes (+50)
Mount Hood hops
7%, Pellet 15 grams
10 minutes (+50)
Cascade hops
6%, Pellet 10 grams
0 minutes (+60)
Mount Hood hops
7%, Pellet 15 grams
0 minutes (+60)

It's turned out wonderfully after 4 weeks bottle conditioning.
The late boil hopping has given it a clean, fresh aroma. The more the beer warms up the more roasted/biscuit malty flavours permeate through.

I'm very happy with this one!

image-3169369793.jpg  
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Old 12-10-2012, 03:52 PM   #19
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Thanks for the update. Looks good!

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