homebrewhaha
Well-Known Member
About to brew based on a recipe from Charlie Papazian's book The New Complete Joy of Home Brewing:
for 5 gallons:
6.6 lbs. Munton's plain Dark LME
1/2 lb. crystal
1/4 lb. black
1/4 lb. chocolate (added by suggestion from LHBS)
2 oz. Fuggles (bittering)
1/2 oz. Fuggles (aroma)
1 tsp. gypsum
3/4 c. corn sugar or 1 1/4 c. DME
I'm brewing this in part because Papazian claims this recipe allows for a quick turnaround (approx. 2 weeks from wort to my belly) and I just like brown ale. I'm considering using about a 1/2 c. brown sugar to sub in for some of the corn sugar at bottling and/or adding a single vanilla bean also at bottling (planning on boiling it in with the priming sugar for 5 minutes). My question is, what do you all think of these possible additions and is there potential for the brown sugar to extend the time necessary for maturity, or is it almost the same as using corn sugar? I used to be patient. Thanks for the input.
for 5 gallons:
6.6 lbs. Munton's plain Dark LME
1/2 lb. crystal
1/4 lb. black
1/4 lb. chocolate (added by suggestion from LHBS)
2 oz. Fuggles (bittering)
1/2 oz. Fuggles (aroma)
1 tsp. gypsum
3/4 c. corn sugar or 1 1/4 c. DME
I'm brewing this in part because Papazian claims this recipe allows for a quick turnaround (approx. 2 weeks from wort to my belly) and I just like brown ale. I'm considering using about a 1/2 c. brown sugar to sub in for some of the corn sugar at bottling and/or adding a single vanilla bean also at bottling (planning on boiling it in with the priming sugar for 5 minutes). My question is, what do you all think of these possible additions and is there potential for the brown sugar to extend the time necessary for maturity, or is it almost the same as using corn sugar? I used to be patient. Thanks for the input.