El_Exorcisto
Well-Known Member
I wanted to brew up a brown ale with molasses for some reason, no idea exactly why. I thought the oakey quality cited for WL013 would mesh well with it, and used northern brewers for their woody quality as well. I was trying for something you could get at a Fleet Street pub back in the mid 1800s. Here's the recipe:
8 lbs CMC Munich
1 lb Flaked Wheat
1 lb Flaked Oat
1 lb 60* Crystal
1 cup Molasses at high krausen
0.5 oz NB 9.6% at 60
0.5 oz NB 9.6% at 20
Mashed at 148 for 90 minutes, double batch sparged
Fermented at room temp, just finished up today (day 6)
OG 1.052 pre-mollases, FG 1.012 for 5.5% ABV
I tasted my wrap-up hydrometer sample and was really impressed. It's all munich up front with a barrel aged dark rummy flavor in the middle. The finish is dry but not thin, with just enough bitterness to balance the malt. I'm really happy with how the 013 performed, and equally happy with the rummy notes that the molasses brought.
Now I have a cake of yeast that I need to plan on how to use. Suggestions?
8 lbs CMC Munich
1 lb Flaked Wheat
1 lb Flaked Oat
1 lb 60* Crystal
1 cup Molasses at high krausen
0.5 oz NB 9.6% at 60
0.5 oz NB 9.6% at 20
Mashed at 148 for 90 minutes, double batch sparged
Fermented at room temp, just finished up today (day 6)
OG 1.052 pre-mollases, FG 1.012 for 5.5% ABV
I tasted my wrap-up hydrometer sample and was really impressed. It's all munich up front with a barrel aged dark rummy flavor in the middle. The finish is dry but not thin, with just enough bitterness to balance the malt. I'm really happy with how the 013 performed, and equally happy with the rummy notes that the molasses brought.
Now I have a cake of yeast that I need to plan on how to use. Suggestions?