Glacier hopped Brown Ale Critique

[dstockwell]

Any input greatly appreciated.

Recipe Type: All Grain BIAB
Yeast: WLP060
Batch Size (Gallons): 3.25
Original Gravity: 1.060
Final Gravity: 1.014
IBU: 34
Boiling Time (Minutes): 60
Color: 27 SRM
ABV: 6.1
Primary Fermentation (# of Days & Temp): 14 Days at 70 degrees

Grain Bill
6.75 lbs. 2-Row
8 oz. Flaked Oats
6 oz. Victory
4 oz. Chocolate
4 oz. Brown Malt
4 oz. Black Patent (cold steeped)

Mash

BIAB Single Infusion mash for 75 minutes at 152 degrees.

Boil & Hops
.25 oz. Magnum 15% @ 60 min.
1 oz. Glacier 5.5% @ 60 min. Whirlpool @ 160F
1 oz. Glacier 5.5% dryhop 5 days

 

[m00ps]

I would defintiely ferment it cooler than that. I know White Labs lists it 68-72 but that seems way off to me. Plus, if your room temp is 70, the temp of the fermenting beer will be like 74 or so.

The brewery 2 blocks away from me uses this blend. They have no issue fermenting it at 60F

 

[dstockwell]

64 is about as low as I can go (depending on ambient outside) in my fermentation fridge in the garage, that's the temp I have been setting on STC 1000.

 

[m00ps]

64 sounds about perfect, id definitely go with that

 

[rhys333]

Any input greatly appreciated.

Recipe Type: All Grain BIAB
Yeast: WLP060
Batch Size (Gallons): 3.25
Original Gravity: 1.060
Final Gravity: 1.014
IBU: 34
Boiling Time (Minutes): 60
Color: 27 SRM
ABV: 6.1
Primary Fermentation (# of Days & Temp): 14 Days at 70 degrees

Grain Bill
6.75 lbs. 2-Row
8 oz. Flaked Oats
6 oz. Victory
4 oz. Chocolate
4 oz. Brown Malt
4 oz. Black Patent (cold steeped)

Mash

BIAB Single Infusion mash for 75 minutes at 152 degrees.

Boil & Hops
.25 oz. Magnum 15% @ 60 min.
1 oz. Glacier 5.5% @ 60 min. Whirlpool @ 160F
1 oz. Glacier 5.5% dryhop 5 days

Your grain bill looks good to me, but it's edging more into porter territory. I'd be tempted to remove both the brown and black malts. Black for sure. The brown malt could be really interesting here though so I'm on the fence about it. I'd go either victory or brown though and not both. I like to go with fewer ingredients in larger quantities to help increase complexity and get them playing off one another.

 

[dstockwell]

OK, after checking inbound inventory changed it up a little.

Recipe Type: All Grain BIAB
Yeast: WLP060
Batch Size (Gallons): 3.25
Original Gravity: 1.060
Final Gravity: 1.014
IBU: 31
Boiling Time (Minutes): 60
Color: 21 SRM
ABV: 6.1
Primary Fermentation (# of Days & Temp): 14 Days at 70 degrees

Grain Bill
6.75 lbs. 2-Row
10 oz. Victory
8 oz. Flaked Oats
6 oz. Chocolate


Mash

BIAB Single Infusion mash for 75 minutes at 152 degrees.

Boil & Hops
.25 oz. Magnum 13.4% @ 45 min.
.5 oz. Glacier 5.5% @ 20 min.
1 oz. Glacier 5.5% @ flameout