Critique my extract recipe

[ThatITGuy]

I've created this recipe for my second extract Brew. I'm a big fan of dark beers, and brown ales in general.

I initially had this recipe using Fuggles for bittering and Willamette for aroma but had to switch it up when my order got messed up.

Should I save the warrior hops for a future IPA, or just use them? I'm sure I could get Fuggles locally from my LHBS but his prices are a bit higher (3-4$/oz)

HOME BREW RECIPE:
Title: Flying Squirrel Nut Brown Ale

Brew Method: Extract
Style Name: American Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3.25 gallons
Boil Gravity: 1.082
Efficiency: 35% (steeping grains only)


STATS:
Original Gravity: 1.053
Final Gravity: 1.010
ABV (alternate): 5.82%
IBU (rager): 28.21
SRM (morey): 15.15

FERMENTABLES:
6 lb - Dry Malt Extract - Amber (85%)
1 oz - Brown Sugar (0.9%)

STEEPING GRAINS:
12 oz - German - CaraFoam (10.6%)
4 oz - Finland - Chocolate Malt (3.5%)

HOPS:
1 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 17.89
1 oz - Warrior, Type: Pellet, AA: 16, Use: Aroma for 5 min, IBU: 10.32

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Pitch Rate: 0.35 (M cells / ml / deg P)

Thanks

 

[mredge73]

Brown ales are malt forward, I would get rid of the aroma hops.

Willamette is traditionally an aroma hop.
Warrior is traditionally a bittering hop.

Boil the warrior for 60min; .25-.5 oz.
Whatever gets you around 20 ibus.

Use Willamette for aroma if you wish.

You also don't have any crystal in here and a little more dextrin malt than I like.
I would use 1/2 lb of crystal and 1/2 lb of carafoam.

 

[ThatITGuy]

Brown ales are malt forward, I would get rid of the aroma hops.

Willamette is traditionally an aroma hop.
Warrior is traditionally a bittering hop.

Boil the warrior for 60min; .25-.5 oz.
Whatever gets you around 20 ibus.

Use Willamette for aroma if you wish.

You also don't have any crystal in here and a little more dextrin malt than I like.
I would use 1/2 lb of crystal and 1/2 lb of carafoam.

Thanks for the feedback, what type of Crystal would you recommend? There are so many varieties, how do they differ from one another?

And lastly, what sort of flavors would they impart?

Sorry for all the questions, just trying to learn!

 

[bleme]

Thanks for the feedback, what type of Crystal would you recommend? There are so many varieties, how do they differ from one another?

And lastly, what sort of flavors would they impart?

This is a great chart of the Briess crystal malts.
http://www.brewingwithbriess.com/Products/Caramel.htm#10L

 

[ThatITGuy]

This is a great chart of the Briess crystal malts.
http://www.brewingwithbriess.com/Products/Caramel.htm#10L

Perfect, thanks!

 

[BrewnWKopperKat]

Perfect, thanks!

One approach that is often used with crystal malts is to use the 60L and/or 80L for flavor and a small amount of chocolate or black malt to get the color. For example: https://www.homebrewtalk.com/forum/threads/can-you-brew-it-recipe-for-big-sky-moose-drool.175358/ . See also http://beersmith.com/blog/2017/08/31/harsh-zone-crystal-and-colored-malts-in-beer-brewing/ for some thoughts on using darker (100L, 120L, special b) crystal malts.

 

[deadwolfbones]

I would say that brown ales are typically malt forward, but I've had some great hoppy ones. Do what makes you happy imo.

 

[mredge73]

I have used the Caramel Munich Malt 60L in my porters before, I really liked it.
Works well paired with chocolate malt.

 

[ThatITGuy]

Here's the "final" recipe after considering all the feedback I received.

Flying Squirrel Nut Brown Ale

Method: Extract
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source:

Original Gravity:
1.055
Final Gravity:
1.010
ABV (standard):
5.8%
IBU (tinseth):
25.83
SRM (morey):
24.17


Fermentables
Amount Fermentable PPG °L Bill %
6 lb Dry Malt Extract - Amber 42 10 77.4%
6 lb Total

Steeping Grains
Amount Fermentable PPG °L Bill %
8 oz German - CaraFoam 37 1.8 6.5%
8 oz Finland - Chocolate Malt 31 338 6.5%
12 oz American - Caramel / Crystal 80L 33 80 9.7%

Hops
Amount Variety Type AA Use Time IBU
0.5 oz Warrior Pellet 16 Boil 60 min 25.83
Hops Summary
Amount Variety Type AA
0.5 oz Warrior Pellet 16
0.5 oz Total

Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P)
90 B cells required

Priming
Method: Corn Sugar Amount: 4.7 oz CO2 Level: 2.50 Volumes

Notes
Steep Grain @ 155°F (Do not exceed 170°F) for 20-40 Min

Rehydrate yeast in 150ml of 77°F-84°F Boiled Water, let rest for 15/30 min, Place on stir plate at low speed for 30 min then pitch slurry.

Ferment @ 65°F (64°F - 75°F) for 2 weeks or until FG stable for 3 days.