Hi everyone,
I'm hoping some people could give me feedback on a recipe I'm hoping to do this weekend. It's an American Brown, similar to Brooklyn's brown, but hopefully a bit sweeter and tasting a bit like a chocolate pastry, but keeping within the style.
Amount Item Type % or IBU
5.00 lb Pale Liquid Extract (8.0 SRM) Extract 55.56 %
1.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 13.89 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 11.11 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.33 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.56 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 5.56 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 29.7 IBU
0.50 oz Cascade [5.50 %] (10 min) Hops 3.5 IBU
0.50 oz Cascade [5.50 %] (0 min) Hops -
Yeast: Wyeast 1056 American Ale (pitching on top of existing)
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.34 %
Bitterness: 33.2 IBU
Est Color: 24.0 SRM
Thoughts? My initial reaction is that it'd be nice to make the color lighter, but I've made it this dark because I want the flavor of the darker malts. But at this point, what differentiates it from a porter?
Thanks!
jon
I'm hoping some people could give me feedback on a recipe I'm hoping to do this weekend. It's an American Brown, similar to Brooklyn's brown, but hopefully a bit sweeter and tasting a bit like a chocolate pastry, but keeping within the style.
Amount Item Type % or IBU
5.00 lb Pale Liquid Extract (8.0 SRM) Extract 55.56 %
1.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 13.89 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 11.11 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.33 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.56 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 5.56 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 29.7 IBU
0.50 oz Cascade [5.50 %] (10 min) Hops 3.5 IBU
0.50 oz Cascade [5.50 %] (0 min) Hops -
Yeast: Wyeast 1056 American Ale (pitching on top of existing)
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.34 %
Bitterness: 33.2 IBU
Est Color: 24.0 SRM
Thoughts? My initial reaction is that it'd be nice to make the color lighter, but I've made it this dark because I want the flavor of the darker malts. But at this point, what differentiates it from a porter?
Thanks!
jon