Luscious Brown Ale

[thehaze]

Hello.

I would like to hear your thoughts on the following recipe:

60% TF Maris Otter malt
25% TF Mild Ale malt
5% TF Pale Crystal malt
4% TF Brown malt
2% TF Dark Crystal malt
2% TF Pale Chocolate malt
2% TF Roasted Rye malt

I want to add a bit of vanilla beans, lactose, cocoa and coffe beans and age it for a few months.

For the yeast, I was thinking a combination of Danstar Windsor and Nottingham or go Imperial Tartan or Imperial Darkness.

Mash temp. around 149F and fermentation at around 66-68F. Bottle and age for 3 months.

Does it look reasonable?

Thank you.

 

[thehaze]

Any input on the recipe? Is it too complicated, or should I try to focus on the roastiness more?

 

[AZCoolerBrewer]

It looks to me like with the lactose and built up grain bill that you are looking for a silky sweet southern english brown ale and that the roasty malts are for color correction, so if you were going to go for subtle roastiness, I would really simplify things a lot and skip most of the specialty malts, but by the looks if it, that’s not what you’re going for. I haven’t used lactose or cocoa myself, so I can’t comment on how those would add. I have used vanilla. I put extract into the bottling bucket, but if I was going to do it again, I would put real bean vanilla in at flame out. I was very pleased with Danstar Windsor and think it will attenuate appropriately without blending yeasts. Also, for what you are trying to accomplish, I would mash in the mid 50’s. When I used coffee it was cold brew and came out great.

If it was me, I’d leave out all the flavorings and adjuncts, but that’s how I brew and it looks like you would like to kind if go over the top with this.