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Old 05-22-2011, 06:59 AM   #91
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Think this is a good idea? Any opinions?
Looks good to me. Give it a shot and see what you think.

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Quick question - how long would it take for this beer to be fully ready and not green? My sister has just requested a beer for her post-wedding picnic, giving me just over 6 weeks' time. I know some browns can still be a little green at that point; is this one of those, or would I be OK if I kegged it around 4 weeks and carbed for 2 or 2.5?
I think you'll be cutting it too close. Prolly end up with green beer. I like to run this for 3-4 weeks before bottling, and then it usually takes another 3-4 weeks before it really starts to come into it's own. I'd go with something like a Hef rather than this if you want quick turn around.

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Terrible image, but I'm loving this brew
Cheers!
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Old 05-23-2011, 03:45 AM   #92
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This beer is amazing. Get's better with time as the recipe states. I am brewing another 10 gallons as we speak!!! My 2 gallons that were in my rum barrel is amazing....a little strong with rum but will mellow out in time. I'm hording that batch myself!!!

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Old 05-23-2011, 03:47 PM   #93
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Shoot - I brewed this up Saturday... Good brew day, with the exception of a minor mistake (it was my first partial-mash, after all!). So, either I'll have this as a possibly green beer, or I'll have to brew up something that'd be ready even quicker this coming weekend. Either way, I'm looking forward to seeing how this comes out!

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Old 06-27-2011, 05:42 PM   #94
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I've been asked to brew a brown ale (along with a hefe) for a wedding in early September. This sounds like a great recipe to try. However I'm going through some ingredients I already have on-hand, and one thing I have is 6lbs of NB Gold LME. Based on the AG recipe I was wondering if this PM version would work if I used the light LME instead of the Amber.

Fermentables
6lbs NB Gold LME
1.5lbs Munich Malt
1lb Special B
.5lb Caramel 60L
.5lb Biscuit

Hops
.75oz Willamette @ 60min
.75oz Willamette @ 15 min

Yeast
S-04

OG: 1.060
SRM: 23

Will this work, or should I just buy some Amber LME?

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Old 06-27-2011, 10:09 PM   #95
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Well, as a follow-up to my earlier posts here:

I brewed the original, partial mash recipe from the very first post in this chain about 5 weeks ago, with the intent to serve it up this coming weekend. It's been in the keg and under pressure for about 2 weeks now - tried out a small sample this past weekend, and it's awesome!!! Definitely still a tiny bit green on the finish - but SWMBO and I are the only ones likely to pick up on that, assuming the extra week or so in the keg doesn't serve to age the green right out.

So ChshreCat, thanks a ton for the recipe!

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Old 06-28-2011, 12:20 AM   #96
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Originally Posted by CrookedTail View Post
I've been asked to brew a brown ale (along with a hefe) for a wedding in early September. This sounds like a great recipe to try. However I'm going through some ingredients I already have on-hand, and one thing I have is 6lbs of NB Gold LME. Based on the AG recipe I was wondering if this PM version would work if I used the light LME instead of the Amber.

Fermentables
6lbs NB Gold LME
1.5lbs Munich Malt
1lb Special B
.5lb Caramel 60L
.5lb Biscuit

Hops
.75oz Willamette @ 60min
.75oz Willamette @ 15 min

Yeast
S-04

OG: 1.060
SRM: 23

Will this work, or should I just buy some Amber LME?
Looks worth a shot if you wanna use up what you have. Sup to you!
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Old 07-13-2011, 05:15 PM   #97
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I wonder if the all grain version of this recipe would lend itself well to a decoction mash. May be worth a shot.

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Old 08-29-2011, 03:51 PM   #98
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I brewed this on the 19th, just moved to secondary.

This is my first beer ever. I've done a few ciders before and felt I had the equipment/knowledge to try a partial mash as my first beer.

OG: 1.056

I took a hydrometer reading when I moved to secondary, came up at 1.013


The wort smelled amazing while boiling. I moved this to secondary after 9 days, smelled and tasted great at that time too. I'm a huge fan of brown ale and this recipe and all the great feedback convinced me to give it a shot. So far everything's coming up Milhouse!

I can't wait to bottle and taste. Will report back after bottles age for a bit. Thanks for the recipe!


Chshre, you mention in the thread that you like to keep this in primary for a long while.. Do you think I'll experience any negative effects moving to secondary after only 9 days? I plan to leave it there for 2-3 weeks. It's currently sitting at a stable 68-70° f.

Also wanted to ask anyone who's brewed this - Has anyone added anything during secondary? I thought coffee beans might be nice, or something else for a nice depth of flavor. Any suggestions? Obviously I'm keeping it straight and simple for the first batch, but would love some input for future reference.

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Old 08-29-2011, 05:11 PM   #99
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I had a pint of mine yesterday - and I think this one's just peaked!

I'm definitely considering doing this one again, either with coffee in the secondary or maybe a little roasted barley in the grist - something to add just a bit of a roasty note to the brew (something along the lines of Smuttynose's Old Brown Dog).

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Old 08-29-2011, 11:39 PM   #100
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This is my first beer ever.
Was my first one too!

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Chshre, you mention in the thread that you like to keep this in primary for a long while.. Do you think I'll experience any negative effects moving to secondary after only 9 days? I plan to leave it there for 2-3 weeks. It's currently sitting at a stable 68-70° f.
The main thing that can happen is a stuck/sluggish ferment if the SG wasn't stable before you transferred it. I keep all my beers in primary for about 3 weeks. Nothing wrong with a secondary though, so long as it's done fermenting before you transfer.
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