Trencher
Well-Known Member
American Brown Ale
Fermentables:
5.5 lbs extra light DME
2/3 lb. Crystal 120
1/4 lb. Roast Barley
1/4 lb. Toasted Melanoidin
Hops:
1/2 oz. Chinook first boil
1/2 oz. Chinook 60 min.
1/2 oz. Crystal 15 min.
1/2 oz. Crystal flameout
Yeast:
WYeast 1056 American Ale
I'm basically trying to use some of my specialty grains, and want a fairly complex malt flavor. Hopefully the melanoidin will add something unique without increasing the color significantly. I also wanted to avoid citrusy hops as they might not complement the roasted flavors very well.
The medium-low flocculation rating WYeast gives 1056 makes me a little concerned. Any suggestions for dealing with that, or alternative yeasts?
Also, I still have a batch in the primary that I pitched last Sunday night. I don't want to rush it but I really want to brew. How can I make a 6-7 day brew schedule work with a single primary fermenter?
Fermentables:
5.5 lbs extra light DME
2/3 lb. Crystal 120
1/4 lb. Roast Barley
1/4 lb. Toasted Melanoidin
Hops:
1/2 oz. Chinook first boil
1/2 oz. Chinook 60 min.
1/2 oz. Crystal 15 min.
1/2 oz. Crystal flameout
Yeast:
WYeast 1056 American Ale
I'm basically trying to use some of my specialty grains, and want a fairly complex malt flavor. Hopefully the melanoidin will add something unique without increasing the color significantly. I also wanted to avoid citrusy hops as they might not complement the roasted flavors very well.
The medium-low flocculation rating WYeast gives 1056 makes me a little concerned. Any suggestions for dealing with that, or alternative yeasts?
Also, I still have a batch in the primary that I pitched last Sunday night. I don't want to rush it but I really want to brew. How can I make a 6-7 day brew schedule work with a single primary fermenter?