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Old 12-28-2011, 01:16 AM   #111
dallasdb
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Sep 2010
Aurora, Colorado
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Quote:
Originally Posted by Pete08 View Post
I am going to make this soon, with a few minor differences.

Based on 80% efficiency, here's where I'm at (AG).

8 lbs pale malt
1 lb munich
1 lb special b
.5 lb biscuit
.5 lb flaked barley instead of carapils

1oz Williamette @ 50 min.
1 oz Williamette @15 min.

Wyeast English Ale (An LHBS sent me a $3 discount birthday card)

OG 1.057
IBU 23
SRM 21

I'm thinking of mashing at 155* for body.
Thanks for the inspiration!
How would changing the above recipe affect the beer if I swapped the 8lbs of pale malt for 8lbs of 2 row?

I have a sack of 2 row and the hops already so this would be a cheap brew for me to do.

Thanks



 
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Old 12-28-2011, 02:30 AM   #112
jonmohno
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Nov 2010
Corn, High Fructose Corn Fortress, IA
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My guess would be to add a bit more biscuit and a bit more munich or not. Im shure as is would still work good.Pale malt is just slightly more toasted or kilned or whatever so upping the bisquit may give you the like but still will be slightly different anyway you do it,still should be good. I wouldnt fret it.



 
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Old 12-28-2011, 06:34 AM   #113
ChshreCat
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Aug 2008
Camano Island, Washington
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Quote:
Originally Posted by FirefightingBrewer View Post
I am sorry I was not specific enough. I know this is an American Brown Ale which would fall between 1.5 - 2.5 volumes of cO2, just curious what you shoot for?
Ahh, I usually go mid-range for most everything I do, but that's up to your personal taste.
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Old 12-28-2011, 09:18 PM   #114
dallasdb
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Sep 2010
Aurora, Colorado
Posts: 1,202
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Quote:
Originally Posted by jonmohno View Post
My guess would be to add a bit more biscuit and a bit more munich or not. Im shure as is would still work good.Pale malt is just slightly more toasted or kilned or whatever so upping the bisquit may give you the like but still will be slightly different anyway you do it,still should be good. I wouldnt fret it.
Thanks! I will give it a shot. Maybe this weekend we will see.

 
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Old 12-30-2011, 06:08 PM   #115
FirefightingBrewer
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Jul 2011
Upper Marlboro, Maryland
Posts: 63


So I bottled this on Wednesday and I will say it was the best tasting Brown I have ever done going into the bottles. It had a little warmth to it which I find interesting with a lower ABV beer, anyone else getting a hint of warmth with theirs? It's not off putting or extremely noticeable, almost just the right amount...like a winter warmer. Looking forward to opening this up in a few weeks.

 
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Old 01-27-2012, 04:51 AM   #116
cyclonetx
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Dec 2009
Fort Worth
Posts: 46

Pretty tasty after only two weeks in the bottle. Centennial Blonde Ale is on deck for this weekend.

 
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Old 05-07-2012, 03:02 PM   #117
Gigan
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Oct 2011
Moreno Valley, california
Posts: 115
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Great thread, I've been looking t do a good brown ale. Ive done 2 from kits that tasted a bit thin. Might have been my techniques though. I brewed them early on in my home brewing ventures. Looking for something like the fans of it here are describing its flavor. I may give this a shot this week, Thanks for the recipe ChshreCat.
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Old 05-22-2012, 04:30 PM   #118
RugenBrau
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Sep 2008
Finger Lakes
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Getting ready to go with this again. It is the only extract that I ever do now. I'm going to go with the Wyeast Bier de Garde that I will harvest from my present brew or maybe wyeast 1968
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Old 07-11-2012, 03:47 PM   #119
frazier
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Dec 2009
illinois
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I just brewed my all-grain version of this recipe, for about the fifth time. It's been about a year since the previous go-round, and it's always popular. So the time is right!

Cheers!
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Old 09-09-2012, 12:50 AM   #120
frazier
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Dec 2009
illinois
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Quote:
Originally Posted by frazier View Post
I just brewed my all-grain version of this recipe, for about the fifth time. It's been about a year since the previous go-round, and it's always popular. So the time is right!

Cheers!
And now that it's done, bottled, and carbed, I wonder why it took so long to get back to it.


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