Originally Posted by GroovePuppy
Been drinking a keg of this for a few weeks now and it's a delicious Brown Ale. Not a real dark color and a hint of coppery red. Very malty to the nose and a smooth drink, hops nicely set in the background as they should be. Any alleged pluminess from the big chunk of Special B is certainly not super dominant. I used 1056 to keep the flavor cleaner.
This will be my "go to" Brown Ale recipe from now on.
I just brewed this up over the weekend. Added a little extra to the grain bill to accommodate for my 65% efficiency and it turned out great. Hit all my numbers spot on and only had one issue. This was the first time I used o2 and aeration stone to kick-start fermentation and I set the regulator to 1lpm and went outside to clean up for a few minutes, when I cam back in, I had a 6 inch pillow of foam coming out of the top of my bucket (lid resting comfortably on top) LOL. Fermentation is going strong and looking forward to putting this in the keg. Great color going into the fermentor!
One question I have is how long is everyone giving to let this mature? I was thinking about going two weeks in primary, two weeks in secondary and then into the keg? Should I give it more time then that?
Look forward to your response and thanks again for what looks like a great recipe.
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