kanzimonson
Well-Known Member
By family request, I'll be making something that might be described as a Nut Brown Mild for an easy drinking beer during Christmas vacation. I'm having some trouble deciding on complexity vs simplicity, thickness both in body and malt, and alcohol levels.
Here's what I want out of the beer: a low to medium bodied beer with a quick bite of roast upfront that fades to a light sweetness. Bready and toasty aromas and flavors should be dominant notes. Caramel flavors should be less candy-like and more toffee and butterscotchy. I'm not trying to win a medal in the Mild category either.
Here's what I'm working with so far:
6gal
OG 1.044
IBU 20
SRM 18-22
68.8% Maris Otter 6.73#
10% Munich 1.01#
5% Caramunich .52#
5% Crystal 90 .52#
2.5% Special B .26#
5% Aromatic .5#
3.5% chocolate malt .44#
.2% black patent 13g
Mash salts (ppm):
Ca 287, Mg 10, Na 63, Cl 108, SO4 58, RA 169
35g Fuggle pellets - 60min
21g Fuggle pellets - 0min
Wyeast 1968 @ 68*
Before you chodes start attacking the amount of crystal malt, lemme just point out that Jamil's dark mild recipe has 18.5% crystal in it.
I'm using Caramunich because I have some on hand already, but that would have been Crystal 40. I think the extra Belgian flavors will be nice. I'm just worried that this grain bill is getting too ruddy. Every malt has been selected for a reason, but with so many different malts will the individual flavors be lost? I don't think the percentages of each are outrageous, though I wonder if the Munich and Aromatic together will give enough nutty, toasty, bready flavors?
Here's what I want out of the beer: a low to medium bodied beer with a quick bite of roast upfront that fades to a light sweetness. Bready and toasty aromas and flavors should be dominant notes. Caramel flavors should be less candy-like and more toffee and butterscotchy. I'm not trying to win a medal in the Mild category either.
Here's what I'm working with so far:
6gal
OG 1.044
IBU 20
SRM 18-22
68.8% Maris Otter 6.73#
10% Munich 1.01#
5% Caramunich .52#
5% Crystal 90 .52#
2.5% Special B .26#
5% Aromatic .5#
3.5% chocolate malt .44#
.2% black patent 13g
Mash salts (ppm):
Ca 287, Mg 10, Na 63, Cl 108, SO4 58, RA 169
35g Fuggle pellets - 60min
21g Fuggle pellets - 0min
Wyeast 1968 @ 68*
Before you chodes start attacking the amount of crystal malt, lemme just point out that Jamil's dark mild recipe has 18.5% crystal in it.
I'm using Caramunich because I have some on hand already, but that would have been Crystal 40. I think the extra Belgian flavors will be nice. I'm just worried that this grain bill is getting too ruddy. Every malt has been selected for a reason, but with so many different malts will the individual flavors be lost? I don't think the percentages of each are outrageous, though I wonder if the Munich and Aromatic together will give enough nutty, toasty, bready flavors?