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Old 11-14-2012, 05:25 AM   #121

Hi ChshreCat, this is a recipe I've been wanting to try for a while now. I think now is the time! One quick question though: I have some Crystal hops on hand and am thinking about subbing them for the fuggles. Do you think they will drastically alter the flavor of this beer?



 
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Old 11-15-2012, 03:14 AM   #122
ChshreCat
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Aug 2008
Camano Island, Washington
Posts: 11,524
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Quote:
Originally Posted by CrookedTail View Post
Hi ChshreCat, this is a recipe I've been wanting to try for a while now. I think now is the time! One quick question though: I have some Crystal hops on hand and am thinking about subbing them for the fuggles. Do you think they will drastically alter the flavor of this beer?
It'll be different, but I don't think it'll be bad at all. The hops aren't really dominant in this brew anyway.


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Old 01-14-2013, 05:48 PM   #123
brewbeerry
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Jan 2012
Richmond, VA
Posts: 64
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Just brewed based off this recipe yesterday with what I had on hand for a 1 gallon batch. Hit 1.059 at 85% efficiency and right at 23 IBUs, first time using Safale S-04 and its a beast- was seeing tiny bubbles 7 hours after pitching and keep adding ice to bucket its in to keep around 65F. Doesnt quite need a blowoff yet but am keeping my eye on it.

1.46 lbs 2 row
.18 lbs munich 10L
.18 lbs special B
.09 lbs flaked barley
.018 lbs chocolate malt
.2 oz Willamette 4.7%AA 45 mins
.15 oz Willamette 15mins
S-04 yeast

Cant wait to see how it turns out, first time using English ale yeast. The starter I made (using rehydrate and add sugar to see if viable when I start milling grain) smelled fruity like scuppergnongs and a bready like bread yeast. Looking back at the original recipe I dont know why I put the flaked barley on there, maybe to make up for carapils. But anyway, thanks for the recipe!

 
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Old 01-14-2013, 08:50 PM   #124

Quote:
Originally Posted by ChshreCat View Post
It'll be different, but I don't think it'll be bad at all. The hops aren't really dominant in this brew anyway.
Thanks. I brewed this beer the day before Thanksgiving.

It turned out that I had some Willamette hops (I need to keep an inventory ), so I used those instead. I also toasted some two-row, and subbed that for the Victory malt. I'm kegging it (and force carbing) this week. Can't wait to try it!

 
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Old 01-15-2013, 04:43 AM   #125
FishOn69
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Aug 2012
South Royalton, VT
Posts: 5

I was wondering how much water everyone uses in the partial mash for steeping and sparging? In addition, what temperature and how long should I shoot for during the mash?

This is my second partial and just want to make sure I'm using the right amount of water and temps are good to extract all the sugars!

 
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Old 01-17-2013, 10:02 PM   #126
ChshreCat
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Aug 2008
Camano Island, Washington
Posts: 11,524
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Quote:
Originally Posted by FishOn69 View Post
I was wondering how much water everyone uses in the partial mash for steeping and sparging? In addition, what temperature and how long should I shoot for during the mash?

This is my second partial and just want to make sure I'm using the right amount of water and temps are good to extract all the sugars!
I use about 3 quarts for my mini mash on this one and shoot for 154F. I sparge at about 168F with how ever much water it takes to bring my volume up to what I can properly boil on my stove.
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Old 02-06-2013, 10:24 PM   #127
edb
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Jan 2008
Chicago
Posts: 222
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Thanks for the recipe, I love Brown Ales with biscuit. I have most of the ingredients to make a small batch of this so I'm going to shoot for a 3G batch. I figured I might as well use some other items I have laying around that might go well with this.

Additions to your excellent recipe:
10% Crisp Brown
10% Smoked Malt
Black Strap Molasses

Was also going to use Special Roasted for the biscuit
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Old 04-16-2013, 01:22 PM   #128

Quote:
Originally Posted by CrookedTail View Post
Thanks. I brewed this beer the day before Thanksgiving.

It turned out that I had some Willamette hops (I need to keep an inventory ), so I used those instead. I also toasted some two-row, and subbed that for the Victory malt. I'm kegging it (and force carbing) this week. Can't wait to try it!
Just to bring this back up. As the quoted post said, I brewed this the day before last Thanksgiving. When I tried the beer back in February, I really didn't care for it at all. I took the keg out of my kegerator, and left it sitting in my storage room. To be honest I was planning to dump it the second I needed the keg for another batch.

Luckily I have four other kegs, and never had to use this one. I had just kicked another keg, and decided to give this one more shot. I chilled it in the kegerator and tried the beer. WOW, what a difference another two months made! So much better! Malty and very delicious....as a brown ale should be! It has a nice slight toastiness from the toasted malt. SWMBO and I love it.

It's amazing how a beer that was brewed in the Fall needed until the Spring to be just right. I'll be brewing this again for next Winter. I just need to plan on brewing it in late August/Early September, so it will be ready by then.

Have patience with this beer. You won't regret it!

 
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Old 11-25-2013, 09:32 PM   #129
kingboomer
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Jun 2011
commerce city, CO
Posts: 208
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I'm digging this one up too. I'll deffinitely have to give it a shot, I LOVE brown ales!


-Kingboomer

 
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Old 02-13-2015, 08:45 PM   #130
Culinarytracker
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Jan 2015
Fredericktown, Ohio
Posts: 97
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I just brewed a batch of this. Followed the recipe to the letter.
I mashed at 149, in one gallon of water. Held that for 1 hour, then dunk sparged my BIAB bag in 3.5 gallons of 169 degree water. Added the mash wort to the dunking kettle, and brought to a boil.
After adding the LME, and after the hot break, I topped off with another gallon.

Boil 1 Hr. then chilled. OG was right at 1.059.

I aerated well, and added the re-hydrated packet of US-04, and took upstairs to a room that should stay at a nice cooler temperature.

Hydro sample tasted good. I can't wait to see how this one comes along.


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