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That's a lot of smoked malt! Mash temp of 149 is really low for this style and will produce a very thin stout. look at mashing at 154-6f for a RIS cut the wheat out and add amber malt. I'd also switch out the smoked malt and just add 2oz of Peat smoked malt.

Meatcleaver gave you the grain bill from the beer you're trying to replicate. All you have to do is figure out the quanities from what he's provided if you want to clone brown dog. It also looks like a solid brown ale grist to me.

Fresh squeezed does not use any wheat malt, and the amount of hops in this recipe is too low also. I can confirm it is Ringwood ale yeast that is used for this beer. Here is my Recipe Malt 11Lbs 2-Row (83%) 1lbs Munich 10L (7.5%) 1lb 4oz Crystal 60L (9.4%) Hops 0.75oz Nugget (13%AA) 60min 2oz...

Wyeast 1968 London ESB is what you described in the OP. Attenuates really well, Super High floccing leaving you with a clear bright finish. Can give off fruity esters if you don't control the temp but i find it very clean at 67-68f allowing the malts to shine.

Chinook pairs really well with Amarillo & Simcoe.

Stick to around 20-25% Rye, Interesting hop choice for the style which has me intrigued. My last batch i just kept it classic with Styrian goldings for bittering only. If you pitch that yeast low for the initial period it will be less funky on the aroma. Give it more heat to 85f and you'll...

Fuggles work really well in a Northern English Brown Ale. Low carbonation really allows the aroma to shine too. I just used mine from this years harvest in an Oatmeal Stout, Gravity sample i took a couple of days ago was smelling and tasting really nice.

Hey all, i haven't seen anything about this the last day or so. I figured i'd start a thread for visitors and possible attendees to get more information on what is an amazing beer festival. When is it? :- July 22 - 26, 2015 Where? :- Tom McCall Waterfront Park, Portland, Oregon What time...

Poor crush, Sparge run off too fast. over sparged, it could be a number of factors. If your process has been exactly the same every batch then it has to be the grain crush. nothing else would give you sporadic results if using the same temps and techniques. I also have a cooler mash tun...

13541 + 10 gal Rye Saison 13551

5 Gallons N.Brewer/Mt.Hood IPA 11888.5

Brewing an IPA as we speak & currently mashed in. 11lbs Maris Otter 1lbs Crystal 30 1oz Summit 1oz northern brewer 2oz mt.hood WLP001 x 2 Mashed at 148 75min , will boil for 60, cool to 75f then transfer to primary and pitch yeast. Brew day playlist on spotify giving me joys...

That's great advice guys thank you all for your contributions. I'm also a Yorkshireman and prefer my beer with a head so i'll certainly work towards perfecting the sparkler adjustment. At what stage do you add the Spile into the shive? when the beer is racked into the pin/firkin? Any...

Double posted from forum lag so i deleted text. admins delete this please?

Smoked porter x 2 =10 Cascadian dark ale x 2 =10 Single hop APA = 5 Brown Ale = 5 Ipa + DIPA = 10 Scotch ale = 5 New Total 11,738 gal

Next is the bar in front of it so you can serve your beers to friends and family?

In my attempt to become the go to guy for cask ales in my homebrew club i am starting on the quest of knowledge and craft of creating cask ales. I've spent some time searching and reading up on information available online but now i come to you all to help me along my quest. Do you know of or...

Generally 14 days is long enough for everything to finish up then an extra 5 days for dry hopping if desired. however i just did a scotch ale on 6 weeks ferment. I can do Low abv English bitters in 7 days also So i would say it all depends on what style you're fermenting. Although if you're...

I Just got the competition results back and i'm pretty happy how it went. No medals or placings however it made it into the final round for best in show and scored a respectable 35.5 I did get a feeling that the judges didn't respect the style enough and asked for a lot more nutty taste in...

I brewed this recently and absolutely love it. I kept the same recipe but i did change the fermentation schedule. I did 2 days at 62f then raised it to 68f for a further 5 days. Racked it to secondary for a further 6 days. I also primed with 3.5oz of corn sugar. It's in a comp that's...