help with recipe

[motelleadbetter]

Few month ago I got a few pounds of centennial pellets (8.5 AA) but now getting tired of ipa, want something different. I have an ounce each of liberty, east kent goldings, zythos, falconers flight and some OLD challenger (4+ years). I want to do a brown or porter, 5-6%. I have multiple pounds of 2row, chocolate, brown, special b, midnight wheat, cara wheat, cara pils, munich, vienna, special roast, victory, and biscuit. About .5 lb of caramel 40, caramel 20, and wheat malt. I have packs of us-05, and maybe a pack of nottingham, if I can find it.

I wonder if i could use centennial as the bittering hop in a english style... without english yeast, will it work or just be muddled clashing flavors.

Brewing this for my birthday in three weeks. Any recipe ideas would be appreciated!

 

[m1k3]

Centennial is great in an American Stout.

This was a older recipe I did... you could even go with more Centennial or use it as a single hop. (note: my mash efficiency wasn't great before I got my own mill)

Style: American Stout
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 49.4 SRM SRM RANGE: 30.0-40.0 SRM
IBU: 60.5 IBUs Tinseth IBU RANGE: 35.0-75.0 IBUs
OG: 1.070 SG OG RANGE: 1.050-1.075 SG
FG: 1.016 SG FG RANGE: 1.010-1.022 SG
BU:GU: 0.869 Calories: 151.6 kcal/12oz Est ABV: 7.1 %
EE%: 56.00 % Batch: 5.00 gal Boil: 6.20 gal BT: 60 Mins

Total Grain Weight: 17 lbs 8.0 oz Total Hops: 2.60 oz oz.

Amt Name Type # %/IBU
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 %
1 lbs Black Malt (500.0 SRM) Grain 2 5.7 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.3 %
12.0 oz Chocolate (Briess) (350.0 SRM) Grain 4 4.3 %

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.056 SG Est OG: 1.070 SG
Amt Name Type # %/IBU
1.80 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 5 54.8 IBUs
0.80 oz Centennial [10.00 %] - Boil 5.0 min Hop 6 5.7 IBUs

 

[Redhawk96]

Any hop added at 60 min. or earlier as a bittering hop provides a negligible flavor or aroma content, just AA and IBU's towards a balanced beer. I frequently use "old" hops for bittering (stored and sealed properly to prevent degradation). Go ahead and use those Centennial hops as the 60 min. addition in virtually any beer, and you shouldn't notice any difference.

 

[chickypad]

Well I don't think it will be an English style without English yeast but centennial and 05 will be just fine for an American style brown or porter.

 

[rhys333]

I second the american brown. How about something like this:

80% 2 Row
10% C 40 (or C40 C20 blend)
6% Wheat (or toast some oats)
4% Chocolate
Centennial @ 60 to 15 IBU
Centennial @ 10 & 0 to your taste. Maybe 0.75-1 oz each.
US-05

 

[3toes]

I second the american brown. How about something like this:

80% 2 Row
10% C 40 (or C40 C20 blend)
6% Wheat (or toast some oats)
4% Chocolate
Centennial @ 60 to 15 IBU
Centennial @ 10 & 0 to your taste. Maybe 0.75-1 oz each.
US-05

I'd do this but cut the Caramel to <5% and add in the Brown for the remainder.

 

[JKaranka]

US05 is ok for a British brown porter. What about just the bittering charge and then something along the lines of:

8.5lb Pale Malt (77%)
2lb Brown Malt (18%)
8oz Chocolate Malt (4%)

I'm getting an OG of around 1.054 and 25SRM.

 

[motelleadbetter]

I used 10lb of 2 row (81%), .5lb each (4.1%)of victory, choc, and carapils; 4oz (1.7%) each of crystal 40L, brown malt, and special B; 2 oz (1%)of midnight wheat. mashed at 153 for 60min.

I boiled for 30 min then added .75oz of cennential 8.5 @ 60, 1oz @ 10, 1.25oz @ 1. 1 tsp of irish moss and 1 tbsp of yeast nutriant @ 15.

pitch us-05 @ 67F on 8/18/15, OG 1.054. tested contents of blowoff catcher on 8/21/15 was 1.021.
on 8/26, 1.019
on 8/27, 1.018
on 8/28, 1.018.

Normally, I would let this sit for another week, but as 8/29 was my birthday and I was low on beer, time was a factor.

Chilled to 35F and kegged. 15psi and shook for 10 min. turned down to 10psi and let set overnight. Carbed and foam free in the morning. Happy birthday to me. However. It's more bitter than I hoped and not much aroma. Kinda thin. Nice flavor and I drank plently, but next time i"ll add oatmeal or flaked barley. raise the mash temp by one or two. Thanks to all who responded.

 

[rhys333]

1.054 to 1.018 is only 66% attenuation, and US05 gets 78% for me. Are you sure it was done?

If you're concerned about it coming across thin and bitter, you might consider increasing the crystal a fair amount. Typically browns and porters are heavy on crystal to balance the roast malt... 10 - 15% respectively.

 

[JKaranka]

Shouldn't be thin with all that residual sugar left in it either. I don't know about kegging but wouldn't it just need a couple of weeks to condition and for the flavours to meld together?

Btw, brown malt is used in pounds rather than ounces. It is very complex in flavour but almost not a speciality malt where porter and stout are concerned.