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Old 11-02-2010, 01:20 AM   #1
mixmasterob
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Nov 2009
Marietta, GA
Posts: 253


Looking at brewing something like this. I want a bitter brown with a nice floral hop aroma. This should make for a great session ready around Christmas/NYE. This is a slightly altered Papazian recipe.

6.6lbs Amber LME
1lb Crystal 40
4oz Chocolate
4oz Chocolate Rye

2oz Williamette @ 60
1oz Fuggles @ 30
1oz Summit @ 0

Probably gonna use US04 just because I have one on hand. I also have some Citra, Centennial and Cascade on hand. Should be decent right? What can I expect from the small amount of Chocolate Rye?

 
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Old 11-02-2010, 01:50 AM   #2
permo
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Sep 2009
North Dakota
Posts: 2,952
Liked 55 Times on 48 Posts


love it......I don't think I would change a thing...the summit with all the chocolate will be awesome. Orange/tangerine with chocolate/cofee/toasty....am not a huge fan of rye beers in general, but in a beer this dark I don't know if the rye is going to contribute that much..

 
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Old 11-02-2010, 02:27 AM   #3
mixmasterob
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Nov 2009
Marietta, GA
Posts: 253

Quote:
Originally Posted by permo View Post
love it......I don't think I would change a thing...the summit with all the chocolate will be awesome. Orange/tangerine with chocolate/cofee/toasty....am not a huge fan of rye beers in general, but in a beer this dark I don't know if the rye is going to contribute that much..
Awesome, thanks for the response. I think the small amount of chocolate rye may add something different that will set it aside from normal browns. Who knows though, might not add anything.

Gonna brew this soon, going with Wyeast 1450 (Denny's Favorite). I have never used this strain but it looks like a nice fit for this brew.

 
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Old 11-02-2010, 03:10 PM   #4
kanzimonson
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Aug 2009
Charlottesville, VA
Posts: 2,174
Liked 44 Times on 40 Posts


It's gonna be pretty dark with amber LME and a half pound of chocolate grains, but looks tasty. I just wanted to make sure you're prepared for a pretty richly roasty brown ale.

 
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Old 11-04-2010, 12:04 AM   #5
mixmasterob
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Nov 2009
Marietta, GA
Posts: 253

Brewed, went with this:

6.6lbs Amber LME
1lb Crystal 40
4oz Chocolate
4oz Chocolate Rye

1.5oz Williamette @ 60
1.0oz Fuggles @ 30
0.5oz Williamette @ 10
1.25oz Summit @ 0

Pitched Wyeast 1450 @ 68 degrees. Didn't make a starter so we shall see.

Depending on the aroma when fermentation is finished I may dry hop with more Summit.

 
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