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-   -   BBD Brown Biscuit (http://www.homebrewtalk.com/f67/bbd-brown-biscuit-121279/)

ChshreCat 05-28-2009 02:39 AM

BBD Brown Biscuit
1 Attachment(s)
This was my first recipe and I think I can be proud of it. It's a very easy, simple brown ale. The flavor is fantastic. Just a bit from the biscuit malt with some dried fruit flavor coming out from the special B. It's malty and a little sweet, but in a good way. My craft brew drinking friends and my BMC drinking friends both love it. This was my first, but it's going to be a regular recipe in my house. Call it my house brown.

I didn't set out to do a clone brew, but I think this is very close to Deschutes Buzzsaw Brown seasonal. I'd have trouble telling them apart if I didn't know better. If you're looking for a Buzzsaw clone, or just a good brown, give it a shot.

Yes, this is the recipe from http://www.homebrewtalk.com/f39/time-83712/.

Attachment 11349

BBD Brown Biscuit
Brew Type: Partial Mash
Style: American Brown Ale
Brewer: BBD Brewing
Batch Size: 5.00 gal
Boil Time: 60 min

Ingredients Amount Item Type % or IBU
7.00 lb Amber Liquid Extract (12.5 SRM) Extract 73.68 %
1.00 lb Special B Malt (180.0 SRM) Grain 10.53 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 5.26 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.26 %
0.50 lb Pale Malt (6 Row) US (2.0 SRM) Grain 5.26 %
1.00 oz Fuggles [4.50 %] (45 min) Hops 14.1 IBU
1.00 oz Fuggles [4.50 %] (15 min) Hops 7.6 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.058 SG
Estimated Final Gravity: 1.015 SG
Estimated Color: 23.7 SRM
Bitterness: 21.7 IBU
Estimated Alcohol by Volume: 5.65 %

Pete08 10-15-2009 11:30 PM

I am going to make this soon, with a few minor differences.

Based on 80% efficiency, here's where I'm at (AG).

8 lbs pale malt
1 lb munich
1 lb special b
.5 lb biscuit
.5 lb flaked barley instead of carapils

1oz Williamette @ 50 min.
1 oz Williamette @15 min.

Wyeast English Ale (An LHBS sent me a $3 discount birthday card)

OG 1.057
IBU 23
SRM 21

I'm thinking of mashing at 155* for body.
Thanks for the inspiration!

ChshreCat 10-16-2009 06:36 PM

Thanks! let me know how it comes out.

Pete08 10-24-2009 04:39 PM

It is in the fermenter, waiting for my silly 1098 Wyeast to swell. OG was 1.060. Sample is tasty!

Scratch that, the yeast is now busy!

ChshreCat 10-24-2009 05:21 PM

Excellent. Your recipe looks like it should come out pretty close in flavor to my PM. The hops are pretty close. The bulk amber extract I use is a little higher in unfermentables than some others so the munich is a nice touch. Hope you like it!

Pete08 10-29-2009 06:47 AM

Brewed on Sat. Double pitched yeast, don't ask, the story has been posted. Anyhow, I think the vigorous fermentation is over. I sampled for the heck of it (I was in a sampling mood; I racked my blackberry wine over to a new carboy, then racked my oatmeal stout into the just-vacated and cleaned wine carboy, after dumping in .5 lb of coffee grounds and 6 oz of cocoa powder). The Brown Biscuit is very good so far! FG is 1.016, or close. That's what I was hoping for; I didn't want it too dry.

ChshreCat 10-29-2009 02:52 PM

Yeah. This one shouldn't be very dry. It has a nice sweetness to it.

Pete08 12-10-2009 01:23 PM

I really enjoy this beer. I have been "sampling" it over the last couple of weeks. It is good and getting better with age! I will make this again. Thanks for the recipe!!

ChshreCat 12-10-2009 03:31 PM

Thanks! Glad you liked it.

onelin 12-22-2009 06:47 PM

So I slacked off and ended up buying fresh grains and I brewed your BBD Brown Biscuit (partial) ~5 weeks ago. I think I made some steeping mistakes (time or temp) and should have done a yeast starter (I decided to try the sprinkle method - I won't do that again), but regardless the samples I took tasted quite promising regardless. If the real deal tastes as I expect, I will be brewing it again to correct my mistakes.

I just kegged it a few nights ago, and I will be getting my first real taste on Christmas day :) That'l be a nice present, along with 6 month aged Ed Wort's Apfelwein completing at the same time.

I will let you know how the first pour is :)

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