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Old 04-24-2010, 09:27 PM   #1
Tiber_Brew
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I wrote a recipe for a brown ale, and am curious as to what you all think of it. Feel free to punch it into your recipe calculators and find out what the binary brewing world says. I personally rarely use those, but I'm open to what they can provide.

I'm looking for a medium colored brown ale, on the sweeter side, with a bit of spicy hop flavor, caramel flavor, and some raisiny presence. Higher ABV range, around 6.5% or so.

10 gal

14 lbs 2-row pale
2 lbs Munich
2 lbs c-40
2 lbs c-60
3 lbs c-120
.25 lbs chocolate malt

Mash @ 152-153F for 80 minutes

Boil:
1 oz. columbus 12.2% aa 60 min
1.5 oz. US tettnang 4.8%aa 15 min
irish moss 15 min

US-05 Am ale 1200ml starter in one carboy,
WY1338 European ale 1200ml starter in other carboy

Thanks in advance for the comments!
TB

ETA: edited recipe. Pulled back Munich and chocolate by 50%.
__________________
On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Oatmeal Stout 2. Oatmeal Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227


 
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Old 04-24-2010, 10:10 PM   #2
david_42
 
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I'd call it a robust porter (all it lacks is a little Black Patent), but it looks fine.
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Old 04-24-2010, 10:16 PM   #3
Airborneguy
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I agree, definitely not a brown ale. That's borderline a barleywine or old ale.
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Old 04-24-2010, 10:58 PM   #4
Tiber_Brew
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I think barleywine is a stretch. I've made some Old Ales before, and it wasn't very close to this recipe.

I edited the original recipe, but not by much. I pulled the Munich and choc back by 50%. Kept all other quantities the same. I even entered it into a recipe calculator and it appears to be well within the "American Brown Ale" category specifics.

No offense, but your old ales must be on the weak side??
__________________
On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Oatmeal Stout 2. Oatmeal Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
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Old 04-24-2010, 11:14 PM   #5
Airborneguy
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My last Old Ale, which ended up about 7%, 1% over the minimum, was 15.5 lbs total of grain. I try to stick with the classic parameters.

What Recipe Calculator did you use?

I just plugged this latest version into Beer Alchemy, and at 70% efficiency I got a beer which missed every American Brown Ale marker except for color (on the very dark end for the style), and 11.1% ABV. It went over everything for Old Ale, and hit everything for English Barleywine except for color. According to my program, I was dead on.

Unless your efficiency is super low, you are WAY over 6.5% by any calculation.
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Old 04-24-2010, 11:16 PM   #6
Airborneguy
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BTW, what do you consider "on the weak side" for an old ale? Old Ale parameters are 6-9% according to BJCP Guidelines.
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Old 04-25-2010, 12:04 AM   #7
Tiber_Brew
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Quote:
Originally Posted by Airborneguy View Post
My last Old Ale, which ended up about 7%, 1% over the minimum, was 15.5 lbs total of grain. I try to stick with the classic parameters.

What Recipe Calculator did you use?

I just plugged this latest version into Beer Alchemy, and at 70% efficiency I got a beer which missed every American Brown Ale marker except for color (on the very dark end for the style), and 11.1% ABV. It went over everything for Old Ale, and hit everything for English Barleywine except for color. According to my program, I was dead on.

Unless your efficiency is super low, you are WAY over 6.5% by any calculation.
http://powersbrewery.home.comcast.ne...alculator.html

That's the calculator I used. It seems to be the one that's most accurate relative to my setup.

specs:
OG: 1.056 (style:1.045-60)
FG: 1.013 (style: 1.010-16)
IBUs: 34 (style: 20-40+)
color: 26 SRM (style: 18-35)
ABV: 5.7% (less with the Euro ale)

That hits the Am brown ale pretty well. Also, this is actually going to be an 11 gal recipe, since I usually fill up two sixers with 5.5 gal each.

As far as this being a weak old ale -well, it would be. I don't know what else to tell you. I'd be disappointed if I bought an old ale from a store and it was 5.5-5.7% ABV. My old ales (and Larry Bell's old ale) would make this recipe seem like Budweiser.

Either way, thanks for providing input.
__________________
On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Oatmeal Stout 2. Oatmeal Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
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Old 04-25-2010, 12:08 AM   #8
Airborneguy
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Ooops! I didn't see the 10 gal.. That would explain the big grain bill!

I was dead right for 5 gal though
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Old 04-25-2010, 12:09 AM   #9
Airborneguy
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Need a five gallon Barleywine recipe and you got it
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Bottled: Atonement Brown Porter

 
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Old 04-25-2010, 12:23 AM   #10
Tiber_Brew
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Just ran this recipe through beer tools.

__________________
On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Oatmeal Stout 2. Oatmeal Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
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