Hi HBT,
I brewed up my 4th all grain batch a few weeks ago, a clone Downtown Brown from AHS. It ended up way to dark....it is pretty much porter/stout black. Can any of you more experienced brewers help with what I might of done wrong, if anything. Here is the recipe for 5 gal.
8 lb 2-Row
.5 lb Chocolate Malt
.75 lb Special Roast
3 oz Black Patent Malt
.5 lb Crystal 60L
Mashed at 149 for 60 minutes. Single Batch Sparge. Ferment at 68 F for 10 days. It even tastes more like a porter than an American Brown. I almost wonder if somehow the recipe got mixed up with a porter. Any thoughts or comments. Thanks. Al
I brewed up my 4th all grain batch a few weeks ago, a clone Downtown Brown from AHS. It ended up way to dark....it is pretty much porter/stout black. Can any of you more experienced brewers help with what I might of done wrong, if anything. Here is the recipe for 5 gal.
8 lb 2-Row
.5 lb Chocolate Malt
.75 lb Special Roast
3 oz Black Patent Malt
.5 lb Crystal 60L
Mashed at 149 for 60 minutes. Single Batch Sparge. Ferment at 68 F for 10 days. It even tastes more like a porter than an American Brown. I almost wonder if somehow the recipe got mixed up with a porter. Any thoughts or comments. Thanks. Al