inthesound
Well-Known Member
- Joined
- Mar 10, 2013
- Messages
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A few weeks back, I put together a recipe, not really knowing the exact style I was working with. I had an idea of how it was going to come out, but after doing some reading, sounds like I may have a made a higher gravity version of a english brown. Recipe as follows:
10# thomas fawcett maris otter
.5# munton's crystal 65
.5# briess munich 10L
.72# briess midnight wheat
Mashed@150 for 60 minutes
2oz goldings@60
1oz goldings@30
.5oz fuggles@15
1oz fuggles@flame out
1oz fuggles dry hop
pitched fermentis s-04
o.g. 1.067
f.g. 1.014
40 ibu's
6.9% abv
25 srm
My gravity ended up being a bit higher than I was aiming for, which threw my ibu's out of balance and ended up being on the sweeter side of things. It has a really big prominent crystal malt character, mostly toffee, and has a little toasty character from the midnight wheat. I think the midnight wheat aids in the beer's smoothness as well.
Does this sound like an english brown, or am I way out of line? I think the next version would be a little lighter, back off a hair on the midnight wheat, and the crystal malt. This beer has plenty of body, so I don't know that I would even keep munich in a future version. I would also try to keep the beer around 6%.
10# thomas fawcett maris otter
.5# munton's crystal 65
.5# briess munich 10L
.72# briess midnight wheat
Mashed@150 for 60 minutes
2oz goldings@60
1oz goldings@30
.5oz fuggles@15
1oz fuggles@flame out
1oz fuggles dry hop
pitched fermentis s-04
o.g. 1.067
f.g. 1.014
40 ibu's
6.9% abv
25 srm
My gravity ended up being a bit higher than I was aiming for, which threw my ibu's out of balance and ended up being on the sweeter side of things. It has a really big prominent crystal malt character, mostly toffee, and has a little toasty character from the midnight wheat. I think the midnight wheat aids in the beer's smoothness as well.
Does this sound like an english brown, or am I way out of line? I think the next version would be a little lighter, back off a hair on the midnight wheat, and the crystal malt. This beer has plenty of body, so I don't know that I would even keep munich in a future version. I would also try to keep the beer around 6%.