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Old 09-05-2010, 06:36 PM   #41
esarkipato
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Nov 2008
Grand Rapids, MI
Posts: 135
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I'll try and report back!!!!
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Old 09-06-2010, 03:44 AM   #42
cyclonetx
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Dec 2009
Fort Worth
Posts: 46

Happened to have a Wyeast 1098 gathering dust in the fridge and decided to brew a batch of BBD. The LHBS suggested Marris Otter, which I have never used, for the pale malt. Mashed at about 154-155 for 60 minutes. After letting the wort cool all night in my fermentation chiller, pitched the yeast this morning. The OG was a little high for this style at 1.060. Can't wait to see what it tastes like.

 
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Old 09-26-2010, 04:31 PM   #43
cyclonetx
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Dec 2009
Fort Worth
Posts: 46

Just tried the first pint of this beer and it was great. I used the AG recipe given above by Pete08. Used Wyeast 1098 and had a very quick primary. Went from 1.06 (a little high for style) to 1.02 in one week. Bottled after two weeks in primary. Nice sweet malty taste with the Special B and biscuit malt adding a hint of raisin and nut flavor. Going to let it age for a few more weeks to see if it has changed. I'm adding this one to my rotation.


 
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Old 10-18-2010, 01:09 AM   #44
a_w_taylor
 
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Mar 2009
Trumbull, CT, CT
Posts: 166

Just checked on my batch - 2 hours into the primary and the airlock is a bubblin'!!!

I had a few minor tweaks - .8oz centennial for the full boil as my fuggle was only 4%. So I added that at [email protected] left and [email protected] left. I had the centennial about and I am a hop-head - so we'll see how the tweaks turn out. The sampling held promise!

How long have you all gone in your primary/secondary?

Cheers

AT
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Old 10-18-2010, 11:02 PM   #45
ChshreCat
 
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Aug 2008
Camano Island, Washington
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I usually go about 3 weeks in primary and a week in secondary.

 
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Old 10-22-2010, 02:23 PM   #46
brrman
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Oct 2006
Indianapolis, IN, Indiana
Posts: 1,694
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I need a good brown ale for the fall evenings. Pete08's AG conversion of this recipe looks like the one! Got the 1098 Whitbread yeast on the stirplate as I type!

Honestly, I don't think I have brewed a brown ale in 2 years!
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Old 11-16-2010, 09:42 PM   #47
a_w_taylor
 
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Mar 2009
Trumbull, CT, CT
Posts: 166

I went 3 weeks primary - crash cooled for 3 days - kegged for a week w/ gelatin.

This is a damned fine beer!
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Old 11-27-2010, 05:21 PM   #48
RugenBrau
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Sep 2008
Finger Lakes
Posts: 752
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I finally went ahead and did this one this morning. Everyhing went well for the most part. The wind was blowing so damn hard it kept blowing my propane burner out, so I had to sit out in the snow and baby sit it. I was out of hop bags so there is a whole lot of trub in there right now. Hit the OG right on at 1.058....must have been luck. I can't wait to try this . The wort tastes great.
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Old 11-29-2010, 10:53 PM   #49
RugenBrau
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Sep 2008
Finger Lakes
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Just took a sample and in two and half days it has gone from 1.058 to 1.022.
I couldn't help but try it and it is delicious. I can't wait. I usually quit drinking fron Jan-March but that won't happen now!
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Old 12-04-2010, 11:47 PM   #50
GroovePuppy
 
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Sep 2008
Windsor, CA
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Been drinking a keg of this for a few weeks now and it's a delicious Brown Ale. Not a real dark color and a hint of coppery red. Very malty to the nose and a smooth drink, hops nicely set in the background as they should be. Any alleged pluminess from the big chunk of Special B is certainly not super dominant. I used 1056 to keep the flavor cleaner.

This will be my "go to" Brown Ale recipe from now on.

Quote:
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.40 gal
Estimated OG: 1.060 SG
Estimated Color: 19.6 SRM
Estimated IBU: 21.4 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9 lbs 1.9 oz Pale Malt (2 Row) US (2.0 SRM) Grain 76.51 %
1 lbs 1.9 oz Special B Malt (180.0 SRM) Grain 9.40 %
9.0 oz Biscuit Malt (23.0 SRM) Grain 4.70 %
9.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.70 %
9.0 oz Pale Malt (6 Row) US (2.0 SRM) Grain 4.70 %
1.00 oz Williamette [4.90 %] (45 min) Hops 13.9 IBU
1.00 oz Williamette [4.90 %] (15 min) Hops 7.5 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 11.92 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 16.00 qt of water at 165.1 F 154.0 F
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