"CODE BROWN" Brown saison - Home Brew Forums
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Old 02-21-2013, 07:59 AM   #1
crusader1612
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May 2012
Christchurch, New Zealand
Posts: 900
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Recipe Type: Partial Mash   
Yeast: WYeast 3711   
Yeast Starter: Previous Brew   
Additional Yeast or Yeast Starter: N/A   
Batch Size (Gallons): 21 Litres   
Original Gravity: Est: 1.059   
Final Gravity: 1.008   
IBU: 29 IBU   
Boiling Time (Minutes): 60   
Color: 20L   
Primary Fermentation (# of Days & Temp): 20   
Additional Fermentation: No   
Secondary Fermentation (# of Days & Temp): 10   
Tasting Notes: Pours a beautiful brown Colour with good off white head, that sticks around.   

Considering this finished at 1.008 its soooo creamy, and has an almost vanillahint with the chocolate and carafa in the mix.

I took an existing saison bill and darkened it, very tasty, with age it'll be even better. as i've tasted it only after 2 weeks. the grist is as follows:

3kg Light LME
0.5kg Rye Malt
0.25kg Vienna
0.2kg Chocolate
0.2kg Cara-pils
50g Carafa Special II
0.5kg Wheat DME- Last 15 Mins of Boil

hops:
14g Nelson sauvin (11.1%) @ 60
10g Saaz (2.9%) @ 60
45g Saaz (2.9%) @ 10
45g Saaz (2.9%) @ 0

Dryhop: 14g Nelson Sauvin (11.1%)
3711 Yeast.

If I were to do this again, I would removed the Rye Malt and replace it with 0.2kg of Special B, to remove some of that booziness, and give it some sweeter dark flavour. I'd also move the 10g Saaz to Dryhop, and use the 10g Nelson Sauvin.

i hope you enjoy this recipe, I know I have and I'll be re-brewing as per my changes, later in the year for the NZ NHC2013.
Heres a picture....


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Old 02-21-2013, 11:28 AM   #2
woknblues
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Sep 2011
Albuquerque, New Mexico
Posts: 408
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Looks pretty good. The name caught my eye, as an RN... I might have to try this, but I would have to change the name, or my work friends would never touch the stuff..



 
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Old 02-21-2013, 10:16 PM   #3
crusader1612
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May 2012
Christchurch, New Zealand
Posts: 900
Liked 62 Times on 57 Posts


Quote:
Originally Posted by woknblues
Looks pretty good. The name caught my eye, as an RN... I might have to try this, but I would have to change the name, or my work friends would never touch the stuff..
Haha. I just couldn't resist with the name.
Hope you enjoy and feel free to post any feedback you have and any changes you made etc.
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Old 03-27-2013, 06:19 AM   #4
kiwirevo
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May 2012
Auckladn, New Zealand
Posts: 217
Liked 21 Times on 19 Posts


Crusader sent me a bottle to try
So here's my notes.
Colour is dark brown, can't see the light through it except for through the copper brown edges. The head is good sized off white which fell to a thin layer around the edge after a while.
Aroma has an earthy vanilla with some passionfruit gooseberry flavour mixed in, a very funky combo that I'm really digging!
Flavour is very interesting. it starts with vanilla and chocolate and its smooth, but some spiciness from the rye and soft bitterness comes through, theres a really slight sourness to it that's so slight it just adds some complexity but doesn't compete against the rest of it.
The finish is moderately long, starts with a hit of bitter chocolate but becomes sweeter after a few seconds. leaving a slightly tannic coating in the mouth but that doesn't compound after multiple drinks.

This is totally making me reconsider my apprehension to using liquid yeasts, I love the convenience of dry, but this is such an interesting beer.
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Old 03-27-2013, 07:51 PM   #5
crusader1612
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May 2012
Christchurch, New Zealand
Posts: 900
Liked 62 Times on 57 Posts


Quote:
Originally Posted by kiwirevo
Crusader sent me a bottle to try
So here's my notes.
Colour is dark brown, can't see the light through it except for through the copper brown edges. The head is good sized off white which fell to a thin layer around the edge after a while.
Aroma has an earthy vanilla with some passionfruit gooseberry flavour mixed in, a very funky combo that I'm really digging!
Flavour is very interesting. it starts with vanilla and chocolate and its smooth, but some spiciness from the rye and soft bitterness comes through, theres a really slight sourness to it that's so slight it just adds some complexity but doesn't compete against the rest of it.
The finish is moderately long, starts with a hit of bitter chocolate but becomes sweeter after a few seconds. leaving a slightly tannic coating in the mouth but that doesn't compound after multiple drinks.

This is totally making me reconsider my apprehension to using liquid yeasts, I love the convenience of dry, but this is such an interesting beer.
Wow! Top review! Thanks very much. I'm really enjoying this beer too. There are minor changes I'd make as I note a little bit of astringency in there but it doesn't take away from the beer at all.
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Old 03-27-2013, 08:35 PM   #6
kiwirevo
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May 2012
Auckladn, New Zealand
Posts: 217
Liked 21 Times on 19 Posts


That's all good mate, it's a very nice beer. I'm not sure I'd make any changes, I like the spiciness the rye gives it.

 
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Old 04-11-2013, 11:20 AM   #7
harmenbor
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Mar 2013
Gantt, Alabama
Posts: 46
Liked 6 Times on 6 Posts


Quote:
Originally Posted by woknblues View Post
Looks pretty good. The name caught my eye, as an RN... I might have to try this, but I would have to change the name, or my work friends would never touch the stuff..
Ah hahaha....I'm also an RN. The name is what I think gives it some unorthodox, unusual attraction.

 
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Old 04-16-2013, 12:39 AM   #8
frod1963
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May 2008
Arlington, VT
Posts: 210
Liked 15 Times on 9 Posts


I'll have to try this out. I'm an RN and always thought about calling a beer Downtown Code Brown. I've got some 3711 in the fridge and was just thinking about doing a Simco/ Amarillo stout with 3711!!! We shall see, something like Allagash Black if anyone has had that it freaking rocks.

 
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Old 04-16-2013, 12:45 AM   #9
crusader1612
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May 2012
Christchurch, New Zealand
Posts: 900
Liked 62 Times on 57 Posts


Quote:
Originally Posted by frod1963
I'll have to try this out. I'm an RN and always thought about calling a beer Downtown Code Brown. I've got some 3711 in the fridge and was just thinking about doing a Simco/ Amarillo stout with 3711!!! We shall see, something like Allagash Black if anyone has had that it freaking rocks.
Belgian stout so to speak :-).
Sounds tasty. Report back once it's done I'd be interested to hear the results
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Old 04-16-2013, 12:48 AM   #10
frod1963
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May 2008
Arlington, VT
Posts: 210
Liked 15 Times on 9 Posts


Yeah, Allagash Black blew my mind, you could serve it to a non Belgian fan and they would love it. Super smooth and on my to clone list.



 
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