I think I forgot to mention that this won first place in the category in the HBT BJCP competition. It's a nice beer, well liked by everyone who has tried it.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
1st: congratulations on the blue ribbon well done.
I was trying to come up with a pilsner recipe using ale yeast. I also have a lb of caravienne waiting to be used. Looks tasty. I have added it to my "to do". Thanks
__________________ Drinking trippel, SN Celebration ale, American pale Ale, ESB Conditioning: Citra smash pale ale Secondary Stone IPA Primary Oatmeal stout On Deck: Dogfish Raison D'etre, Arrogant Bastard, Dark mild, Smutty Nose porter clone, gluten free IPA
Think I can substitute Brown malt for the Chocolate? I have a ton of it and want to use it. Should it be the same amount? More? Less?
Sorry I can't be more specific with an amount, but they're really not comparable. Chocolate malt is a roasted specialty malt, 1/4 lb turns a pale or amber ale into a brown. Brown malt is much milder - it would take a lot to literally make a beer brown in color. I wouldn't quite call it a base malt, but it's in that british gray area.
I decided to try this recipe mostly because I really like the idea of putting a lot of adjuncts from the kitchen in a brown. But I also wanted to try to make a lighter weight brown that still has big flavor (see below - that might not have worked), since my browns are usually in that 6% abv, Brooklyn Brown Ale kind of range.
Even after all the substitutions to fit what I had on hand, I still think the recipe is very similar despite changing the amounts of nearly everything:
6.75 lb Belgian pilsner (.75 extra in case of bad efficiency)
1 lb munich
1 lb oats*
10 oz pearled barley* (down from 12 oz)
4 oz chocolate
1 oz roasted barley (not in Yooper's recipe)
9 oz Caravienne, 3 oz Caramunich, 4 oz Crystal 15 (my best guess sub for the pound of Caravienne)
* Ok, even this was a mess. I only had 7 oz of quick oats, so added 9 oz extra thick rolled oats. I toasted all of this at 350 for at least 20 minutes, then boiled the thick cut oats for 30 minutes. Also boiled the pearled barley 30 minutes
Hops were 0.6 - 0.7 oz of Magnum (12.5%AA) FWH and then 1 oz of Liberty (4.5) for 10 minutes. Used Nottingham, batch sparge, fermented around 60 degrees.
The result so far is a good beer, but not what I was going for. I ended up with 75% efficiency and accidentally overboiled it down to 4.4 gallons at 1.065. This is not usually a problem -- if I get better than average (for me) efficiency I just add more water at bottling time. This time though, the ever-voracious Notty cranked this oaty, big crystal malt, 1.065 brown ale down to 1.012.
So I can't decide whether to add a gallon of water to get closer to the original recipe and run the risk of a thin, under-malty brown (1.053 down to 1.010), or keep what I have, a dry, strong, but not very hoppy IBA.
The hydro sample tastes quite good, though, considering the yeastiness.
Can anyone far more talented (and probably more handsome) than I convert this to Extract and Steeping? I'm looking to fill a few fermenters in the upcoming weeks to have a supply of summer beers.
I made this recipe and it was one of the best beers I have ever tasted. I used the London ESB because I like my ales malty.
I also bottled 18 of these with half a shot of Knob Creek bourbon. Those were also delicious. The flavor of this beer came through and mixed well with the bourbon flavor. When I make this recipe again I will probably split the batch with half bottled with bourbon.
When I was out of pilsner malt, I used maris otter malt, and it came out great! I also used chinook for bittering, since I was out of magnum. That worked well, too.
4 pounds extra light or light DME should work for 6 pounds pilsner malt.
Bring 8 quarts of water to 168 degrees, and add grains. Use two bags if you need to, to make sure the grains are loose. Stir well, and let sit at 150-158 for 45 minutes. Lift out grain bag and pour 170 degree water over the grains up to your boil volume. Discard grains. Bring to a boil, add the DME and bring to a boil again. Add the hops as directed.
That should do it.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
Linear Mode
