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Old 08-13-2011, 09:25 PM   #1
Aug 2009
Posts: 35

I'm going for a Southern Brown Ale from what I can tell. Something more roasty and a very slight chocolate hint, while being very drinkable. Please critique, this is my first recipe I have created from nothing.

Mini Mash
1.047 OG
1.012 FG
28 SRM
15 IBU

3lbs Light DME
2lbs 2-Row
1lbs Crystal 60L
8oz Black Roasted Malt
4oz Chocolate Malt
4oz Victory

.4oz Challenger at 60min
.5oz Willamette at 15 min
.50z Willamette at 1 min

Fermented with S04

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Old 08-15-2011, 05:10 PM   #2
Nov 2009
Posts: 110
Liked 2 Times on 2 Posts

I'd cut back on the roasted malt and maybe the chocolate. I see you're doing a mini-mash, would need to know batch size, but I once put 8 oz of chocolate and 8 oz of black patent in a(5 gallon) batch and it was so bitter it was almost not drinkable. Granted there are a lot of variables that will affect how bitter a beer is(hops, other grains). I think if I were in your position I'd go with maybe 2 oz of chocolate and 2 oz of Roasted malt and leave the rest as is.
Primary: Pecan Sandy Porter
Barrel: a ton of brett
Tap 1: Belgian Saison
Tap 2: American Porter

Next in line: Belgian Blonde

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