Brown Ale Recipe Changes

[Omahawk]

Brewing buddy and I made a really nice English Brown last year, loosely based on Newcastle Brown (the kind in the cans, not the spoiled crap that shows up in the clear bottles). I wanted to provide our 2013 recipe, our tasting notes, and then provide my draft proposed changes. I will add that I have brewed all grain for several years, but am a relative newcomer to British grains and yeast.

Here's what we brewed, and the things we wanted to change.

2013 Recipe (12 gallons post boil):

14.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 57.85 %
4.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 16.53 %
1.75 lb Biscuit Malt (23.0 SRM) Grain 7.23 %
1.00 lb Brown Malt (65.0 SRM) Grain 4.13 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.13 %
1.00 lb Munich Malt (9.0 SRM) Grain 4.13 %
0.60 lb Pale Chocolate (200.0 SRM) Grain 2.48 %
0.50 oz EKG [7.10 %] (80 min) Hops 5.6 IBU
2.00 oz Fuggles [5.20 %] (60 min) Hops 15.7 IBU
1.00 oz Fuggles [5.20 %] (15 min) Hops 3.9 IBU
2 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale with 2L starter

OG: 1.050 SG
FG: 1.011 SG
Bitterness: 25.2 IBU
Est Color: 14.1 SRM
Single Infusion Mash at 151 F


2013 Notes:

• I had a bag of US 2-row left over and wanted to use it. I used an 80/20 split of US/UK and added 1 lb Munich to balance it back towards a biscuity base. I'd like to try and avoid that this time, and just go UK base.
• We really liked the touch of roast from the Pale Chocolate. Our notes said we could push this slightly farther next time.
• The major draw back was that we thought it was slightly "watery" and could have used a little more body.

Preliminary 2014 Brown Ale (12 gallons post boil):

18.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 83.72 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 4.65 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.65 %
0.75 lb Pale Chocolate (200.0 SRM) Grain 3.49 %
0.50 lb English Medium Crystal (77.0 SRM) Grain 2.33 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 1.16 %
2.00 oz Goldings, East Kent [7.20 %] (80 min) Hops 23.0 IBU
1.00 oz Fuggles [5.20 %] (15 min) Hops 3.9 IBU
2 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale with 2L Starter

Est OG: 1.050 SG
Est FG: 1.013 SG
Bitterness: 27.0 IBU
Est Color: 17.0 SRM
Single Infusion Mash at 153

• To address the slightly "watery" backbone, we've upped the level of Crystal with a darker crystal addition. I've also proposed raising the mash temp up to 153.
• To address the desire for extra roast, I was thinking of adding the smidge of Chocolate Malt.
• Since I've added two darker malts, I dropped the Brown malt. I know they are entirely different flavors, but I thought it was too much to keep it in there with the Biscuit, 2 Crystals, and 2 Chocholates already happening.
• Last change was the hopping - I have no idea why I did the weird 80 minute and 60 minute additions on the 2013 version. Decided to simplify that.

Thoughts? Is it too roasty to be considered English at this point?

 

[ddrrseio]

why change the roast profile if you liked the beer? i would address the things you mentioned and leave the rest as it is

 

[Omahawk]

We were looking for a little more roasty flavor. However, for the sake of being scientific about it, adjusting one variable at a time might make sense.

Priority #1 is more body.

 

[Brewsncrabs]

I use wyeast 1450 for more mouthfeel. This has made a huge difference in body for me. I have tried several strains including some British strains and it made the difference for me. Made a batch yesterday and added some flaked oats. We will see how it goes.


Sent from my iPad using Home Brew

 

[ddrrseio]

We were looking for a little more roasty flavor. However, for the sake of being scientific about it, adjusting one variable at a time might make sense.

Priority #1 is more body.

no need to isolate things to that level - i just thought body was your main/only concern. i find pale chocolate to, in some ways, be less roasty than brown malt, which has a very forward and sharp toasty note.

 

[Omahawk]

i find pale chocolate to, in some ways, be less roasty than brown malt, which has a very forward and sharp toasty note.

I had not heard this- interesting. Perhaps I'll have to reassess dropping the brown malt.

 

[Omahawk]

I use wyeast 1450 for more mouthfeel. This has made a huge difference in body for me. I have tried several strains including some British strains and it made the difference for me. Made a batch yesterday and added some flaked oats. We will see how it goes.


Sent from my iPad using Home Brew

You know, I've never used Denny's yeast. I'll have to give it a shot. Thanks for the recommendation.

 

[Brewsncrabs]

Pale chocolate is definitely less roasty, which is why I like it. It gives just a hint of roast.


Beer and crabs were meant for each other!

 

[JF_HBrews]

I'm surprised you cut the brown malt I find it gives some nice roast flavor without going to porter/stout territory.

 

[Omahawk]

I'm surprised you cut the brown malt I find it gives some nice roast flavor without going to porter/stout territory.

Honestly, the last time I made this was my first and only time using brown malt, I assumed all of my roast flavor came the Pale Chocolate. I (incorrectly) thought brown malt was more of a heavier biscuit / toast flavor.

I'll be adding the brown malt back in this time around.

 

[Omahawk]

Thanks for the input. Here's where I currently am with the grainbill and hops - 12 gallons post boil

18.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.90 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 4.49 %
1.00 lb Brown Malt (65.0 SRM) Grain 4.49 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.49 %
0.75 lb Pale Chocolate (200.0 SRM) Grain 3.37 %
0.50 lb English Medium Crystal (77.0 SRM) Grain 2.25 %
2.00 oz Goldings, East Kent [7.20 %] (80 min) Hops 22.8 IBU
1.00 oz Fuggles [5.20 %] (15 min) Hops 3.9 IBU

Mash @ 153 F, 1.052 SG.

Yeast to be determined. I'll update when brewed.