That's a lot of smoked malt! Mash temp of 149 is really low for this style and will produce a very thin stout. look at mashing at 154-6f for a RIS
cut the wheat out and add amber malt.
I'd also switch out the smoked malt and just add 2oz of Peat smoked malt.
Meatcleaver gave you the grain bill from the beer you're trying to replicate.
All you have to do is figure out the quanities from what he's provided if you want to clone brown dog.
It also looks like a solid brown ale grist to me.
Fresh squeezed does not use any wheat malt, and the amount of hops in this recipe is too low also.
I can confirm it is Ringwood ale yeast that is used for this beer.
Here is my Recipe
Malt
11Lbs 2-Row (83%)
1lbs Munich 10L (7.5%)
1lb 4oz Crystal 60L (9.4%)
Hops
0.75oz Nugget (13%AA) 60min
2oz...
Wyeast 1968 London ESB is what you described in the OP. Attenuates really well, Super High floccing leaving you with a clear bright finish. Can give off fruity esters if you don't control the temp but i find it very clean at 67-68f allowing the malts to shine.
Stick to around 20-25% Rye,
Interesting hop choice for the style which has me intrigued.
My last batch i just kept it classic with Styrian goldings for bittering only.
If you pitch that yeast low for the initial period it will be less funky on the aroma. Give it more heat to 85f and you'll...
Fuggles work really well in a Northern English Brown Ale. Low carbonation really allows the aroma to shine too.
I just used mine from this years harvest in an Oatmeal Stout, Gravity sample i took a couple of days ago was smelling and tasting really nice.
Hey all, i haven't seen anything about this the last day or so. I figured i'd start a thread for visitors and possible attendees to get more information on what is an amazing beer festival.
When is it? :- July 22 - 26, 2015
Where? :- Tom McCall Waterfront Park, Portland, Oregon
What time...
Poor crush, Sparge run off too fast.
over sparged, it could be a number of factors.
If your process has been exactly the same every batch then it has to be the grain crush. nothing else would give you sporadic results if using the same temps and techniques.
I also have a cooler mash tun...
Brewing an IPA as we speak & currently mashed in.
11lbs Maris Otter
1lbs Crystal 30
1oz Summit
1oz northern brewer
2oz mt.hood
WLP001 x 2
Mashed at 148 75min , will boil for 60, cool to 75f then transfer to primary and pitch yeast.
Brew day playlist on spotify giving me joys...
That's great advice guys thank you all for your contributions.
I'm also a Yorkshireman and prefer my beer with a head so i'll certainly work towards perfecting the sparkler adjustment.
At what stage do you add the Spile into the shive? when the beer is racked into the pin/firkin?
Any...