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-   -   What to add to Brown Ale (http://www.homebrewtalk.com/f37/what-add-brown-ale-384665/)

TwoHeart 01-26-2013 03:21 AM

What to add to Brown Ale
 
I have a Nut Brown Ale fermenting at the moment. I would like to jazz it up a bit. Any suggestions on some tasty additions to secondary and/or bottling bucket?

Thanks.:mug:

Sir-Hops-A-Lot 01-26-2013 04:12 AM

Try posting the recipe.
I see the style of Brown Ale as a beer for which balance is key so sticking to the recipe is smart. "Jazz up" the IPAs with some dry hopping but I think you are better off leaving your Brown Ale as is. Brown Ale is like the comfort food of beers. People like it to be plain and balanced. My 2 cents.

chynes077 01-26-2013 02:27 PM

I have added honey to a Brown Ale and it's really good. I just mix the honey with a little water and bring it to a slight boil. Just enough to kill any germs or bacteria. But make sure you don't boil for too long, because you will cook off too much of the aroma and flavour of the honey.

When it comes to how much you want to add, it all depends on how much aroma and flavour you want.

Then just cool it to the temp of your fermentation by letting it sit in a sink filled with some cold water and ice. Then just add when you rack over.

I use 500g of local best quality honey I can find and about one cup of water.

Hope that helps. Honey Brown Ale is one of my favourite beers :mug:

Sir-Hops-A-Lot 01-26-2013 04:37 PM

You can use honey as a carbonating sugar at bottling time. I think that's what Chynes is suggesting. You would get real honey taste. I think that the hard part would be to get the right amount. I know that when you add DME for example, the amount used changes and I have noticed that carbonation time in the bottles is different.
When you make a honey brown ale the recipe usually includes honey malt (a steeping grain) to help with the honey taste. I like to experiment with adding things to beer but I am learning to appreciate the importance of following a recipe and making subtle adjustments over time. I guess I am being a real wet blanket but I would finish the recipe as is, wait the full two months for it to taste best and then make a change the next time you brew it.

TwoHeart 01-31-2013 02:50 AM

How bout coffee?

ohpspe 01-31-2013 04:04 AM

What about brown sugar?

TwoHeart 01-31-2013 10:56 PM

Quote:

Originally Posted by ohpspe (Post 4847152)
What about brown sugar?

I've read brown sugar is too simple and will dry the beer out while raising the ABV.

Jakkob 02-01-2013 02:05 AM

Quote:

Originally Posted by TwoHeart (Post 4850122)
I've read brown sugar is too simple and will dry the beer out while raising the ABV.

I've heard the same. Same with honey. Honey is virtually 100% fermentable, except for the aroma and some very mild flavors.

If you add a pound of honey, expect to age it for a month before the heavy alcohols and odd flavors drop out. Any more than that, and you looking at like 6 months.

That's what my local HBS dealer told me at least, and it made a lot of scientific sense.

>>>>>You could always add a campden tablet, wait 24 hours for the yeast to die, and then you could add some honey, brown sugar, or even molasses!
But you would need a kegging system to carbonate.

Cider123 02-01-2013 02:10 AM

mustard?

mike_in_ak 02-01-2013 05:57 AM

Hops


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