This weekend's brew

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?

Big starters = fast ferments A large starter can knock two days off the ferment without impacting quality.

Hopefully, you have more than one clearing tank/bucket/carboy.

Toasted 1/2 lb Melanoidin malt for this brew, just because I had it.

I haven't checked the SG on my last brew yet but I did pitch my first starter for it, so hopefully it'll be ready to move tomorrow. I have 2 5 gallon secondaries, but they're both full too. So I guess I'll be bottling a batch before I do anything.

Sounds like it will be a great beer-filled weekend!