Southern English Brown
Efficiency on this batch was 80% This is based on Jamil's recipe. I used Irish Ale yeast because I had it laying around. I would think that this would do well with English or even Cali yeast. The profile is very neutral. Fermented at 64 degrees.
7 pounds pale - Great Western Two Row
.75 lb 80L
.75 lb 120L
.25 Carafa II
.25 Chocolate (American)
.85 oz US Goldings for 60 minutes. 5% alpha acid, I believe.
Mashed at 154 for 60 minutes. I just go the standard 1.25 quarts per pound. Batch sparge split into two equal volumes. Pretty straightforward.
Maybe I'll make this for my next batch, got some Cali that will be coming out of my Pete's clone next week. What do you think about subbing Fuggles for the Goldings? What AA were your Goldings? Why American chocolate over English?
Hope you don't mind, I bastardised your recipe, what do you think? http://www.homebrewtalk.com/f12/ag-s...1/#post1393672
|All times are GMT. The time now is 10:49 AM.|
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.