Southern/northern Brown

[DrZym802]

Thoughts!?


Style: Southern English Brown Ale OG: 1.058
Type: All Grain FG: 1.018
Rating: 0.0 ABV: 5.24 %
Calories: 191 IBU's: 23.95
Efficiency: 70 % Boil Size: 5.57 Gal
Color: 25.9 SRM Batch Size: 5.00 Gal
Preboil OG: 1.055 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
(none)

Grains & Adjuncts
Amount Percentage Name Time Gravity
4.00 lbs 33.33 % Crisp Maris Otter 1.038
5.25 lbs 43.75 % Crisp Pale Ale 60 1.038
10.00 ozs 5.21 % Brown Malt 60 1.032
8.00 ozs 4.17 % Crystal60L 60 1.034
6.00 ozs 3.12 % Chocolate Malt 60 1.028
4.00 ozs 2.08 % Crystal 90 60 1.035
16.00 ozs 8.33 % Molasses 30 mins. 1.020

Hops
Amount IBU's Name Time
1.00 ozs 14.89 Fuggles 60 mins
0.50 ozs 6.36 EKG. 30 mins
0.50 ozs 2.70 Fuggles 10 mins

Yeasts
Amount Name Laboratory / ID
1.00 pkg West Yorkshire Wyeast Labs 1469

 

[DrZym802]

Chirp chirp

 

[RonPopeil]

not terribley familiar with the style but it looks like a nice mild with a ton of molasses.

 

[DrZym802]

Should I cut it on half or drop all together with the MO and C90?

 

[RonPopeil]

well it will probably taste good so it's worth keeping. cut it in half and add a little MO to get your OG back.

 

[DrZym802]

The OG will be fine. I had made this in the past and for some reason I missed a # of MO and a # of pale. So it came out as a session brown per se. I'm adding 2oz more chocolate and the reg molasses is to replace sorghum molasses (not extract) from last time.

 

[RonPopeil]

regarding molasses as a simple sugar, 10% of grist is quite a bit. i tend to have a light hand with any sort of simple sugars when it comes to brewing.

 

[Yooper]

I personally don't like the taste of fermented molasses, but if you do it looks fine!

 

[DrZym802]

Duly noted

 

[DrZym802]

Going to skim 10 oz off and try that

 

[QuercusMax]

Is there a reason you're using both MO *and* pale ale malt? Crisp MO is a kind of pale ale malt, isn't it? I'm mostly just curious.

 

[DrZym802]

No...I assumed (i guess my bad) that MO would be a smidge maltier. Am i wrong? should i just go with all Marris and not sweat british pale?

 

[RonPopeil]

MO is a cold weather variety of barley that gets a little more roast than pale malt. it's more intense than pale malt and has a slightly nutty/biscuity flavor.

 

[DrZym802]

So should I just get MO and not bother with the British pale? I thought by going this way, I'd cut back a bit on the maltiness? Am I wrong?

 

[RonPopeil]

you're not. cutting it in this way will be different from cutting crystal or brown malt though.

 

[BlackGoat]

a little molasses goes a long way. You really have a lot in there.

 

[DrZym802]

That's the rumor on the street. I'll drop it by at least half.

 

[Cider123]

a little molasses goes a long way. You really have a lot in there.

I agree. Good choice with the West Yorkshire. That is one of my favorite yeasts and I use it with all my British ales.

 

[10ACbrew]

Fermented molasses can render some pretty harsh flavors, especially in the original amount mentioned here. Going light on the molasses can give the hint of rum to your beer.

 

[adrock430]

I just made a S. english brown. I did 50:50 MO:Brown malt. I'd add more brown in lieu of some base malt. Here's my recipe: https://www.homebrewtalk.com/f12/southern-english-brown-recipe-critique-446183/

In the keg now and I enjoy it. You can use windsor instead of ECY18

 

[10ACbrew]

The oats should add great texture to what looks like a solid recipe.