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Old 02-17-2007, 12:38 AM   #1
Kegofclub
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Default another LHBS trip or use whati have?

OK, I was going to make a brown ale following a recipe i found in some homebrew book but I wasn't able to get what exactly what was in the recipe.
I have to brew tomorrow as I'll be leaving town for a week. My LHBS is open tomorrow if i absolutely must pick up anything, but It's cold out and I don't particulary want to go. Here's what i have on hand:
6.6# Muntons Amber LME (Is this already Hopped, lady working there didn't know)
2# Chocolate
2# Caramel 60L
1# Munich 6 row
2 oz Perle pellets
2 oz Kent Goldings pellets
1 oz Williamette pellets
2 packs dry Muntons Premium gold yeast
oh and some irish moss
I was not planning on using anywhere close to all the grains, but they only sold everything in 2# packs.
Make a trip out or brew on??
Open to suggestions
THANKS ALL


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Old 02-17-2007, 12:48 AM   #2
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Go to beertools.com and use the free version.It has a recipe generator that i use all the time.You just pick a style and follow the prompts.You tell it what you have and it spits out a recipe.It lists grain quantities to the hundredths but i usually edit it and round off/tweek the various quantities to truly customize the recipe.
Print it out and there you have it.Good luck.
Cheers


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Old 02-17-2007, 02:53 AM   #3
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Sounds like you have everything you need to make a nice brown ale. Yum!
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Old 02-17-2007, 03:14 AM   #4
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Quote:
Originally Posted by beer4breakfast
Yeah, but I'd be real careful with that chocolate malt. Maybe only 1/4 pound. 8oz to a pound max of that Crystal 60L.
Why? I'm curious. I wouldn't hesitate for a second to use a half pound (maybe more) for a brown.
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Old 02-17-2007, 03:55 AM   #5
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Quote:
Originally Posted by beer4breakfast
Well it's mostly a matter of taste, I guess, but also appearance. I think 1/2 pound of chocolate malt would be OK for a stout or a porter, but too much for a brown. It'll be pretty dark.
Yep, definitely a matter of taste. But if you are making an American Brown Ale, or a Southern English Brown Ale, a fairly dark color is to style. Here is a quick calc:

Ingredients:
------------
Amount Item Type % or IBU
6.60 lb Amber Liquid Extract (12.5 SRM) Extract 72.5 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 11.0 %
1.00 lb Munich Malt (9.0 SRM) Grain 11.0 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.5 %


Estimated SRM = 24.6
Style SRM: 18 - 35
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Old 02-17-2007, 04:02 AM   #6
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The Munich malt needs to be mashed so if you use it, steep your grains at about 154 degrees for an hour then rinse them with 170 degree water.
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Old 02-17-2007, 03:22 PM   #7
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It is extremely unlikely the Munton extract is pre-hopped. The only times I've seen pre-hopped extract is in cans and they were always clearly labeled. If it is pre-hopped, you will see bits of hop in the extract. Once in a while, pre-hopped extract uses oils, but it should be labeled.

Not quite my Church of Chocolate Brown, but close. I use Victory instead of Munich.

6.6# Muntons Amber LME
0.5# Chocolate
0.5# Caramel 60L
1# Munich 6 row
Mini-mash all of the grain at 152F in a gallon of water for 45 minutes. Rinse well.

1 oz Perle pellets @ 60
0.5 oz Kent Goldings pellets @ 20
0.5 oz Williamette pellets @ 5

This is a fair amount of hops for a Brown. Many times Browns do not use an aroma addition.
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Old 02-17-2007, 05:34 PM   #8
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Thanks everyone, prepping to brew right now


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