Does this sound right?

[spetp]

I plan on brewing a brown ale next weekend. Biab hoping to end up with about 5.5 gallons going into my fermentor.
I will be using:
10lbs Maris otter
1lb victory malt
.5 flaked oats
.25 crystal 60
.25 brown malt

I am going to mash at 153 for 60 minutes

Does this sound right?


Sent from my iPhone using Home Brew

 

[Bob]

Looks yummy to me. Gonna be a malt-hammer.

Bob

 

[AnOldUR]

Without hops or yeast listed for the recipe, it's hard to tell what you're going for. At first glance it looks like it won't be very dark for a Brown Ale. Have you run it through brew software?

 

[spetp]

I will be using 05 yeast
As far as hops I was thinking 1oz of tettnanger as a fwh and then at F/O I was going to throw in 1oz of mittlefrue. I am going for a malty kinda brown ale


I want to call it an Ignoble Brown

Sent from my iPhone using Home Brew

 

[RonPopeil]

Mash around 148 and use english yeast.

 

[spetp]

Excuse the dumb noob question but why mash at so low of a temp?


Sent from my iPhone using Home Brew

 

[AnOldUR]

Excuse the dumb noob question but why mash at so low of a temp?

Yeah. I'd like to know also. From the malts and hops, this looks like an English style brown. Not a beer that I'd want to dry out with a low mash temperature. Although, I'd switch to an English yeast like S-04.

 

[spetp]

I was going to use 04 but I have a packet of 05 I need to use that has been sitting in my fridge.


Sent from my iPhone using Home Brew

 

[Bob]

I do think you should mash lower that 153, unless you want a chewy beer. But 148 is too low, IMO.

US-05 will be fine.

 

[dmashl]

I would back off the Maris Otter and use more crystal and put in some chocolate malt.
8.5 lbs maris
1 lb victory
.5 lb oats
.5 chocolate
1.25 lb crystal 80L
.25 lb Roasted barley
mash about 152
Northern Brewer and Willamette are my usual hops.
you could change the base malt and add more flaked to give a more oatmeal flavor.

 

[RonPopeil]

The low mash temp is traditional. Leads to bready, doughy flavors rather than sweetened cereal flavors.

 

[spetp]

Just mashed in. I was a little high at 155 but we shall see


Sent from my iPhone using Home Brew

 

[RonPopeil]

Gonna be lower in efficiency and sweeter to drink.

 

[AnOldUR]

Gonna be lower in efficiency and sweeter to drink.

That's a question, right?

The answer is no and maybe.

 

[spetp]

Lol. OG was only 1.035. It might have been the crush.


Sent from my iPhone using Home Brew

 

[AnOldUR]

Yeah. 155 degrees won't effect your efficiency. It could lower your attenuation, but it depends on how long it was at 155 and how long you mashed for. 155 degrees is not high enough to denature the beta enzymens. An extended mash will give them the chance to break down sugars formed by the alpha enzymes.

Like you said. First guess would be crush.

 

[spetp]

I mashed for 1 1/2 hours. I would have gone longer but it had to put my daughter down for a nap


Sent from my iPhone using Home Brew

 

[kh54s10]

Why are you mashing for so long? I have done all my browns at 60 minutes.

 

[dudius]

I mash for 45 minutes and check sugar conversion using iodine. If my conversion isn't there, I check again every 15 minutes. Sometimes crush affects it, sometimes temperature, sometimes water chemistry, and sometimes malt type. Which is why I don't let the timer entirely dictate mash time.

 

[RonPopeil]

I go 75-90 minutes on my english beers. I did 75 minutes on my mild last night which was a 156F mash. Not my recipe.