ericbw
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- Dec 11, 2012
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Looking for advice on this brown ale that I just bottled last night. It tastes bad (and that's being nice).
I originally made it as a 1 gallon batch, then made some changes and scaled up to 3 gallons. I should have tried it with the changes as a small batch first.
My goal was something like Newcastle or Sam Smith Nut Brown, but maybe a little more body. Not a clone, just in that vein. I think the grain bill is fine, and the problems are with the mash, fermentation, and/or yeast. But I am looking for some thoughts.
Original recipe (based on a modified recipe from HBX called NoPo Nut Brown):
2 lb 2-row
2 ox Crystal 80
2 oz Victory
1 oz Chocolate malt
.125 East Kent Goldings at 60 min
.125 EKG at 30 min
OG was 1.060 (And I know I mashed at a high temp - probably 158-160)
I used 1/2 a packet of Munton's yeast.
Fermented 4 weeks and it only got down to 1.028. Taste was really good, but a little sweet. I assume that this was because I mashed high AND because Munton's doesn't seem to attenuate really well, especially at that kind of gravity.
Here's the modified recipe for 3 gallons:
4lb 14 oz 2-row
6 oz Crystal 80
6 oz Victory
3 oz Chocolate malt
.75 oz Willamette @ 60
.75 Willamette @ 30
The mash was about 150 (aimed for 153, but it was the first time out with he cooler). This is low, but because it was so sweet last time, I thought it might be ok. I think this is problem 1.
This time I used WLP005 (Ringwood?). This is problem 2.
I forgot to read the gravity (or forgot to write it down), but I am guessing it was 1.050-1.053 based on the recipe.
It fermented at about 65 degrees for 4 weeks.
FG: 1.010.
This is the opposite of the first batch. It is thin and dry, and sour like a cider. It is definitely fruity, which I assume is from the yeast? It is not good. We'll see how it is when it is carbonated, but I will probably end up dumping it.
So, my guesses are:
- Mash was too low and ended up making it drier [Solution: get mash temp right at 153-155]
- The yeast really went to work and attenuated really low making it even drier [Solution: different yeast]
- The yeast has a unique taste, and it turns out that I don't like it [Solution: different yeast]
Any other thoughts? Yeast suggestions for brown ale? Just go with S-04 or WLP002? Do you think carbonation will help to lift some of the intensity and make it an ok summer brew?
I originally made it as a 1 gallon batch, then made some changes and scaled up to 3 gallons. I should have tried it with the changes as a small batch first.
My goal was something like Newcastle or Sam Smith Nut Brown, but maybe a little more body. Not a clone, just in that vein. I think the grain bill is fine, and the problems are with the mash, fermentation, and/or yeast. But I am looking for some thoughts.
Original recipe (based on a modified recipe from HBX called NoPo Nut Brown):
2 lb 2-row
2 ox Crystal 80
2 oz Victory
1 oz Chocolate malt
.125 East Kent Goldings at 60 min
.125 EKG at 30 min
OG was 1.060 (And I know I mashed at a high temp - probably 158-160)
I used 1/2 a packet of Munton's yeast.
Fermented 4 weeks and it only got down to 1.028. Taste was really good, but a little sweet. I assume that this was because I mashed high AND because Munton's doesn't seem to attenuate really well, especially at that kind of gravity.
Here's the modified recipe for 3 gallons:
4lb 14 oz 2-row
6 oz Crystal 80
6 oz Victory
3 oz Chocolate malt
.75 oz Willamette @ 60
.75 Willamette @ 30
The mash was about 150 (aimed for 153, but it was the first time out with he cooler). This is low, but because it was so sweet last time, I thought it might be ok. I think this is problem 1.
This time I used WLP005 (Ringwood?). This is problem 2.
I forgot to read the gravity (or forgot to write it down), but I am guessing it was 1.050-1.053 based on the recipe.
It fermented at about 65 degrees for 4 weeks.
FG: 1.010.
This is the opposite of the first batch. It is thin and dry, and sour like a cider. It is definitely fruity, which I assume is from the yeast? It is not good. We'll see how it is when it is carbonated, but I will probably end up dumping it.
So, my guesses are:
- Mash was too low and ended up making it drier [Solution: get mash temp right at 153-155]
- The yeast really went to work and attenuated really low making it even drier [Solution: different yeast]
- The yeast has a unique taste, and it turns out that I don't like it [Solution: different yeast]
Any other thoughts? Yeast suggestions for brown ale? Just go with S-04 or WLP002? Do you think carbonation will help to lift some of the intensity and make it an ok summer brew?