So I'm pretty new to formulating recipes and I could really use some help. I'm trying to clone a local beer from Brick House Brewery on Long Island they call their breakfast brown. They describe it as a maple pecan brown ale with a 13 plato (1.053) OG and a ABV of 5.3.
After inquiring with their brewmaster he told me the following "For Malts we used Pale Malt (for our basemalt), a bit of vienna, Flaked Oats, Brown Malt, CaraVienne, and Pale Chocolate malts. We just used a minimal amount of nugget for hops. We used commercial grade maple syrup and put it in right after primary fermentation was almost done, 1-2 lbs should be perfect for a 5 gallon batch. Also get about 4 pounds of pecans roast them and put them in the mash."
As far as my tasting notes I remember it as a dark brown color with a rich taste where you could detect the smoothness of the maple syrup and noticeable pecan sweetness.
So playing around in beersmith I came to the following, its spot on on the OG but high on the estimated ABV. Also the color appears close maybe a tad lighter than i remember. Uses 70% efficiency.
6.5 lb Pale Malt
1 lb Crystal 20L substituted for the caravienne
.75 lb Vienna
.5 lb chocolate malt
.5 lb flaked oats
.25 lb brown malt
2lb crushed roasted pecans
1lb maple syrup in secondary racked slightly early
.5 oz nugget @ 45
Thoughts, advice? I basically based it on relative quantities in other brown ale recipes.
After inquiring with their brewmaster he told me the following "For Malts we used Pale Malt (for our basemalt), a bit of vienna, Flaked Oats, Brown Malt, CaraVienne, and Pale Chocolate malts. We just used a minimal amount of nugget for hops. We used commercial grade maple syrup and put it in right after primary fermentation was almost done, 1-2 lbs should be perfect for a 5 gallon batch. Also get about 4 pounds of pecans roast them and put them in the mash."
As far as my tasting notes I remember it as a dark brown color with a rich taste where you could detect the smoothness of the maple syrup and noticeable pecan sweetness.
So playing around in beersmith I came to the following, its spot on on the OG but high on the estimated ABV. Also the color appears close maybe a tad lighter than i remember. Uses 70% efficiency.
6.5 lb Pale Malt
1 lb Crystal 20L substituted for the caravienne
.75 lb Vienna
.5 lb chocolate malt
.5 lb flaked oats
.25 lb brown malt
2lb crushed roasted pecans
1lb maple syrup in secondary racked slightly early
.5 oz nugget @ 45
Thoughts, advice? I basically based it on relative quantities in other brown ale recipes.
