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Old 09-30-2011, 06:39 PM   #1
Jan 2010
Medford, MA
Posts: 4,126
Liked 126 Times on 121 Posts

The base for a brown and an amber ale that I was thinking of doing were pretty close, so I'm just going to mash the base and cap each to make two brews instead of just the one. Let me know if you have any suggestions on either recipe

OG: 1.056ish, IBUs: 34ish, 5gal
7.5lbs Marris Otter
1.5lbs Munich 10
0.75lb Crystal 40
0.5lb Crystal 80
0.25lb Biscuit
2oz Pale chocolate
0.5oz Summit @30
0.75oz Summit @15
0.75oz Summit @5
1oz summit @0
1oz summit @dry hop
Wyeast 1882 - Thames Valley II

OG: 1.056ish, IBUs: 40ish, 5gal
7.5lb Marris Otter
1.5lb Munich 10
0.5lb Crystal 120
0.5lb Crystal 60
0.5lb Chocolate
0.75oz Nugget @60
0.75oz Nugget @15
0.5oz Wet Nugget cones @0
undecided, maybe Wyeast 1768 - English ESB

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Old 09-30-2011, 06:57 PM   #2
Jan 2011
Fredericksburg, VA
Posts: 1,735
Liked 142 Times on 124 Posts

5 gal each or take a 5 gal and split into 2 2.5's and then add the crystal etc to each seperately?

This seems like it woudl be doable and give you 2 brews for the time of 1 mash - although getting both going and keeping going would be anoying. You could also 'keep' the mashed wort for a time since it will be boiled - If I were to do that, I'd bring it to a boil for a few minutes covered and then use it by the end of the next day - unless you want a sour beer.

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Old 09-30-2011, 06:58 PM   #3
BigB's Avatar
Dec 2009
Shelby Twp, MI
Posts: 1,755
Liked 47 Times on 41 Posts

Your recipes look fine... Just a thought, is that once they are done, you could do a 50-50 blend with part of each for a pseudo Nut Brown Ale... albeit a little hoppier. Then you would have 3 beers.
I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.

Originally Posted by TxBrew
It's now degenerating into nu uh and uh huhs and it no longer serves a point.

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Old 12-13-2011, 06:11 PM   #4
Jan 2010
Medford, MA
Posts: 4,126
Liked 126 Times on 121 Posts

ok, im finally getting around to doing this one this weekend. i've tweaked the recipes a bit, any thoughts? I want both to be fairly malty, but with the amber having a noticeable hoppiness

American Amber:
5gal, 1.056 OG, 31 IBUs, 14 SRM
7lbs Marris Otter
1.5lbs Munich II
0.75lb C80
0.75lb C40
1oz Pale Chocolate
1oz Cascade @FWH
0.75oz Cascade @15
0.75oz Cascade @5
0.5oz Cascade @ Dry hop

American Brown:
5gal, 1.055 OG, 34 IBUs, 25 SRM
7lbs Marris Otter
1.5lbs Munich II
0.75lb C60
0.5lb Chocolate
0.25lb C120
0.75oz Nugget @60
0.75oz Nugget @10
Pacman yeast

Mash the MO & Munich @153F, steep the rest for their respective brew. Ferment @66F

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