Looking to brew a brown ale on 11/30. Working on putting the recipe together. This will be my 2nd brown ale. My first one was not what I wanted. It was ok, but nothing to write home about. It didn't have the nutty, malty backbone I was looking for and it didn't have much roastiness to it.
My intent here is to create a brown ale with the most important aspect of it being nutty. Additionally, I want it to have a slight roastiness to it. Looking for thoughts on this grain bill:
76% Maris Otter (16.88 lbs)
10% Victory (2.48 lbs)
6% Caramel 60 (1.49 lbs)
4% Amber Malt (.96 lbs)
2% Carafa II (.47 lbs)
2% Pale Chocolate (.60 lbs)
Questions
1. Looking at this grain bill, what would you interpret as the resulting beer? Nutty? Roasty?
2. Nottingham was a bit too aggressive on my last brown ale, brought it down to 1.004 (OG 1.050). Any recommendations on a slightly less aggressive yeast? I want it to finish between 1.010 and 1.013. (OG 1.050)
3. I added the caramel 60 last minute. I started wondering if it would be a bit too dry without the caramel malts, as I read some other posts where people were talking about adding some caramel malts to balance out the dryness. Do you think this will be too dry/harsh?
Any and all thoughts, feedback, recommendations welcome. I didn't include hops but I plan:
2.0 oz Fuggles @ 60 min
2.0 oz EKG @ 30 min
Total IBUs 24.5
***EDIT*** Question #3 didn't really have a question in it. Just added my question to #3.
My intent here is to create a brown ale with the most important aspect of it being nutty. Additionally, I want it to have a slight roastiness to it. Looking for thoughts on this grain bill:
76% Maris Otter (16.88 lbs)
10% Victory (2.48 lbs)
6% Caramel 60 (1.49 lbs)
4% Amber Malt (.96 lbs)
2% Carafa II (.47 lbs)
2% Pale Chocolate (.60 lbs)
Questions
1. Looking at this grain bill, what would you interpret as the resulting beer? Nutty? Roasty?
2. Nottingham was a bit too aggressive on my last brown ale, brought it down to 1.004 (OG 1.050). Any recommendations on a slightly less aggressive yeast? I want it to finish between 1.010 and 1.013. (OG 1.050)
3. I added the caramel 60 last minute. I started wondering if it would be a bit too dry without the caramel malts, as I read some other posts where people were talking about adding some caramel malts to balance out the dryness. Do you think this will be too dry/harsh?
Any and all thoughts, feedback, recommendations welcome. I didn't include hops but I plan:
2.0 oz Fuggles @ 60 min
2.0 oz EKG @ 30 min
Total IBUs 24.5
***EDIT*** Question #3 didn't really have a question in it. Just added my question to #3.
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