Notnice

Recipes 

So I'm trying to piece together a recipe using Hdb.org. Its a American brown kinda

Brewer: Reem
Beer: Trench town Brown Style: American Brown

Type: Extract w/grain Size: 5 gallons
Color: 24 HCU (~13 SRM)
Bitterness: 39 IBU

OG: 1.050 FG: 1.017
Alcohol: 4.2% v/v (3.3% w/w)

Grain: 1 lb. American crystal 60L
5 oz. Flaked oats
Boil: minutes SG 1.083 3 gallons
3 lb. 3 oz. Amber malt extract
10 oz. Molasses
2 lb. Light dry malt extract

Hops: 1.0 oz. Chinook (12% AA, 60 min.)
.5 oz. Kent Goldings (5% AA, 30 min.)
.5 oz. Willamette (5% AA, 15 min.)

Any suggestions on a yeast would be great. Or any suggestions on any thing would be great as well.
Thanks In Advance

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Morrison's Brew House

Priming: CBB 1.1, apfelwein
Chillin:1st Mead, ApfelMango-Cyzer, aleApfelwein,blackchapfelwein,blackfelwein,
Blucyzer, Cyzer.
Bottled: Apfelwein 2, Crazy Beech Bitter
Trench Town Brown, Mouf of the Souf Stout, New Mouf of the Souf, Oaked Apfel, Slow-wit
Next Up:Cream ale, Scott red, 888RIS or cocoOatmealRIS, Apfelwein and more Apfelwein

"Always do sober what you said you would do drunk. That will teach you to keep you're mouth shut."-E. Hemingway

Notnice

Recipes 

anyone out there?

__________________
Morrison's Brew House

Priming: CBB 1.1, apfelwein
Chillin:1st Mead, ApfelMango-Cyzer, aleApfelwein,blackchapfelwein,blackfelwein,
Blucyzer, Cyzer.
Bottled: Apfelwein 2, Crazy Beech Bitter
Trench Town Brown, Mouf of the Souf Stout, New Mouf of the Souf, Oaked Apfel, Slow-wit
Next Up:Cream ale, Scott red, 888RIS or cocoOatmealRIS, Apfelwein and more Apfelwein

"Always do sober what you said you would do drunk. That will teach you to keep you're mouth shut."-E. Hemingway

Shawn Hargreaves

Recipes 

I'm not sure there's any point using oats as long as you are just steeping them. Oats need to be mashed with some base grain to convert their starches. I would either drop the oats, or do a partial mash and swap some of the extract for a pound or two of 2-row.

BeehiveBrewer

Recipes 

Hi Notnice. I would only consider myself an intermediate brewer, so take this advice for what it is worth.

The White Labs web site lists 5 yeasts as being good for American Browns. I think the one you chose should be determined by whether you want a dry or sweet finish and your fermentation temperature. I calculated a 66% attenuation (1.050 to 1.017) in your recipe. All of White Labs recommendations attenuate at 70-80% so you would end up with more alcohol and a drier beer if you use them. You could search for a yeast with an attenuation rate closer to 66%.

White Labs

Ferm Temp Attenuation
WLP001 California Ale 68-73 73-80
WLP007 Dry English 65-70 70-80
WLP028 Edinburgh 65-70 70-75
WLP029 German/Kolsch 65-69 72-78
WLP051 California V 66-70 70-75

Also, your recipe doesn't have much for flavor hops. I'm not sure, but I figured an American Brown would have more of a hop flavor than an English.

Also, I'd leave out the molasses, but that is personal preference and an experience I had with messing up a stout with molasses.


Good luck!

__________________
Planning:oh I don't know, another pale or an ESB
Primary:
Secondary:
Bottled: Water into Barleywine,
Keg 1: Local HBS Brown
Keg 2: Ed Wort's Haus Pale
Keg 3: Mann's Amber
Keg 4: Bee Cave Robust Porter

Notnice

Recipes 

Shawn- the oats are more there for mouth-feel/body than for sugar content. The oatmeal stout in my Sig called for them and it seems like it would work for me. I wanted this to be not as sweet as the Irish ales but not overly bitter like pale ales

Beehive- Thanks for the yeast suggestion it was just a guess at the final g ill take a look at the WLP001 and the WLP051.
also Bee I really want to try the molasses, so what did u do wrong or would of done differently with it. I'm planning on adding it late like 5-7min

__________________
Morrison's Brew House

Priming: CBB 1.1, apfelwein
Chillin:1st Mead, ApfelMango-Cyzer, aleApfelwein,blackchapfelwein,blackfelwein,
Blucyzer, Cyzer.
Bottled: Apfelwein 2, Crazy Beech Bitter
Trench Town Brown, Mouf of the Souf Stout, New Mouf of the Souf, Oaked Apfel, Slow-wit
Next Up:Cream ale, Scott red, 888RIS or cocoOatmealRIS, Apfelwein and more Apfelwein

"Always do sober what you said you would do drunk. That will teach you to keep you're mouth shut."-E. Hemingway

BeehiveBrewer

Recipes 

I think I underestimated the potency of the molasses. My beer didn't attenuate very well and I was left with a really sweet, kind of weird tasting stout.

I would recommend getting advice from someone who has successfully used it as far as quantity and the effects it will impart.

I used a pound in a five gallon batch.

__________________
Planning:oh I don't know, another pale or an ESB
Primary:
Secondary:
Bottled: Water into Barleywine,
Keg 1: Local HBS Brown
Keg 2: Ed Wort's Haus Pale
Keg 3: Mann's Amber
Keg 4: Bee Cave Robust Porter

Notnice

Recipes 

thanks for the advice I will use allot less than a pound . I really want this to be an original maybe a house ale.

On a second thought if not the oats maybe some malotdextrin(sp?)

__________________
Morrison's Brew House

Priming: CBB 1.1, apfelwein
Chillin:1st Mead, ApfelMango-Cyzer, aleApfelwein,blackchapfelwein,blackfelwein,
Blucyzer, Cyzer.
Bottled: Apfelwein 2, Crazy Beech Bitter
Trench Town Brown, Mouf of the Souf Stout, New Mouf of the Souf, Oaked Apfel, Slow-wit
Next Up:Cream ale, Scott red, 888RIS or cocoOatmealRIS, Apfelwein and more Apfelwein

"Always do sober what you said you would do drunk. That will teach you to keep you're mouth shut."-E. Hemingway

Shawn Hargreaves

Recipes 

I used a half pound of molasses in a porter, which tasted pretty funky at first but turned out really well after after 6 months aging. It's a very intense flavor: if you want the beer to be drinkable quickly, I'd start with maybe a quarter pound, and then increase from there if you find you want more of it.

If you are steeping rather than mashing, I would definitely go with maltodextrin (or maybe a pale crystal?) rather than oats for boosting your body and mouth feel.

blackwaterbrewer

Recipes 

for mouthfeel, try some biscuit or victory in your mash. the oats will work too, but they really need a full mash. edinburg is a really interesting yeast. finishes nice and malty. california ale is a good all around ale yeast. 4 oz malto dextrin would do good for the body.

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Notnice

Recipes 

4oz of the malto check. and is just steeping at 155 for 30min considerd a mash?
also I'm thinking a litle Irish moss to help clear.

__________________
Morrison's Brew House

Priming: CBB 1.1, apfelwein
Chillin:1st Mead, ApfelMango-Cyzer, aleApfelwein,blackchapfelwein,blackfelwein,
Blucyzer, Cyzer.
Bottled: Apfelwein 2, Crazy Beech Bitter
Trench Town Brown, Mouf of the Souf Stout, New Mouf of the Souf, Oaked Apfel, Slow-wit
Next Up:Cream ale, Scott red, 888RIS or cocoOatmealRIS, Apfelwein and more Apfelwein

"Always do sober what you said you would do drunk. That will teach you to keep you're mouth shut."-E. Hemingway