permo
Well-Known Member
My latest evil plan for your consideration. A nice, hoppy American Style brown Ale. 12 gallon batch
19.00 lb Pale Malt (2 Row) Germany (2.0 SRM) Grain 74.51 %
2.50 lb Munich Malt (9.0 SRM) Grain 9.80 %
1.00 lb CaraHell (13.0 SRM) Grain 3.92 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 3.92 %
1.00 lb Chocolate Malt (450.0 SRM) Grain 3.92 %
0.75 lb Caraaroma (130.0 SRM) Grain 2.94 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 0.98 %
16.00 oz Columbus (Tomahawk) [14.50 %] (3 min) Hops 41.3 IBU
WLP007
Ferment at 68
Mash at 154
OG = 1.059
FG = 1.013
SRM = 26
IBU = 41
I am NOT thinking brown IPA here. I want body,therfore the higher mash temp and %12 crystal. I also know how attenuative WLP007 can be. But here is my thinking on the flavors.
You raise the glass and get hit with floral/spicy/citrus notes from the huge late hop charge and english yeast, then the malt/caramel body hits the tongue, followed by roasty/toasty notes from the choco/black and fades out with citrus bitterness..........
Am I barking down the wrong tree here?
19.00 lb Pale Malt (2 Row) Germany (2.0 SRM) Grain 74.51 %
2.50 lb Munich Malt (9.0 SRM) Grain 9.80 %
1.00 lb CaraHell (13.0 SRM) Grain 3.92 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 3.92 %
1.00 lb Chocolate Malt (450.0 SRM) Grain 3.92 %
0.75 lb Caraaroma (130.0 SRM) Grain 2.94 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 0.98 %
16.00 oz Columbus (Tomahawk) [14.50 %] (3 min) Hops 41.3 IBU
WLP007
Ferment at 68
Mash at 154
OG = 1.059
FG = 1.013
SRM = 26
IBU = 41
I am NOT thinking brown IPA here. I want body,therfore the higher mash temp and %12 crystal. I also know how attenuative WLP007 can be. But here is my thinking on the flavors.
You raise the glass and get hit with floral/spicy/citrus notes from the huge late hop charge and english yeast, then the malt/caramel body hits the tongue, followed by roasty/toasty notes from the choco/black and fades out with citrus bitterness..........
Am I barking down the wrong tree here?