jsmithfire25
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Making this right now!!!!
Making this right now!!!!
us05, us04, or London ale 3?
11C. Northern English Brown
Aroma: Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.
Appearance: Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan head.
Flavor: Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.
Mouthfeel: Medium-light to medium body. Medium to medium-high carbonation.
Overall Impression: Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel.
Comments: English brown ales are generally split into sub-styles along geographic lines.
Ingredients: English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.
Vital Statistics: OG: 1.040 – 1.052
IBUs: 20 – 30 FG: 1.008 – 1.013
SRM: 12 – 22 ABV: 4.2 – 5.4%
Commercial Examples: Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie’s Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale
10C. American Brown Ale
Aroma: Malty, sweet and rich, which often has a chocolate, caramel, nutty and/or toasty quality. Hop aroma is typically low to moderate. Some interpretations of the style may feature a stronger hop aroma, a citrusy American hop character, and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Moderately low to no diacetyl.
Appearance: Light to very dark brown color. Clear. Low to moderate off-white to light tan head.
Flavor: Medium to high malty flavor (often with caramel, toasty and/or chocolate flavors), with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy character. Very low to moderate fruity esters. Moderately low to no diacetyl.
Mouthfeel: Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately high carbonation. Stronger versions may have some alcohol warmth in the finish.
Overall Impression: Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties.
Comments: A strongly flavored, hoppy brown beer, originated by American home brewers. Related to American Pale and American Amber Ales, although with more of a caramel and chocolate character, which tends to balance the hop bitterness and finish. Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft brewed examples. IPA-strength brown ales should be entered in the Specialty Beer category (23).
Ingredients: Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops are typical, but UK or noble hops can also be used. Moderate carbonate water would appropriately balance the dark malt acidity.
Vital Statistics: OG: 1.045 – 1.060
IBUs: 20 – 40 FG: 1.010 – 1.016
SRM: 18 – 35 ABV: 4.3 – 6.2%
Commercial Examples: Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Big Sky Moose Drool Brown Ale, North Coast Acme Brown, Brooklyn Brown Ale, Lost Coast Downtown Brown, Left Hand Deep Cover Brown Ale
Is there anything that needs to be done between the primary and secondary fermentation stages?
Is there anything that needs to be done between the primary and secondary fermentation stages?
I followed the recipe almost exactly except that I used S 05 and was a bit more generous with the victory (home made) than the recipe calls for. OG was 1.050 and is now 1.01 and tastes prettttttttttttttty good. Will let it clean up a bit more and then bottle and THEN wait and wait....and wait and then enjoy.
Is the recipe you guys use still the one from the first post ?
Sent from my iPad using Home Brew
Q. I just received all my ingredients via N.B. but the Flaked Oats are not crushed. I assume as they are flaked that they cannot be crushed, and so it is ok?
As a matter of fact they look just like the quaker oats in my cupboard.
Thank you
Brewing this up Saturday. Exactly.
Another inmate wants 5 gal of this also, so...When I move this off of the primary after approx. 3 weeks, can I pour his freshly brewed wort on to the yeast cake and proceed as normal?
...and I don't have a hop spider or anything like that, so I will have to come up with a way of keeping the pellet hops free of the yeast cake. Ideas?
It would be simple enough to start anew and use fresh yeast, and not at all costly at $4.00, but I'd like to learn a bit about re-using the cake. I just don't want to sacrifice the beer.
Thanks.
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