I’m hoping to get some recipe feedback on a Brown Ale recipe that’s been sitting in my head. I’ve never made a brown (only an ipa and a wheat) and this will be my 3rd AG batch ever so suggestions are welcome. I’m looking for a bit nutty, a bit hoppier than norm, dark brown ale to make for this winter. So if you think I need more oats less victory, etc. let me know.
Recipe Specifics:
Batch Size (Gal): 5
Grain (Lbs): 13
~ OG: 1.071
~ SRM: 26.5
~ IBU: 48
~ ABV: 7%
Grain: 13 lbs
69.2% - 9 lbs. Maris Otter Pale Malt
9.6% - 1.25 lbs. Victory
7.7% - 1 lb. Crystal (60L)
5.8% - 0.75 lbs. Brown Malt
3.8% - 0.5 lbs. Chocolate Malt
3.8% - 0.5 lbs. Flaked Oats
Mash Schedule:
-90 min @ 152°
Wort Boil Time: 60 Minutes
Hop Amt & Schedule:
1 oz Northern Brewer (Pellet, ~10% AA) @ FWH
1 oz Northern Brewer (Pellet, ~10% AA) @ 5 min
3 oz Cascade (Dried Leaf, ~7% AA) @ FO 30 min
2 oz Galaxy (Pellet, ~14% AA) DH 7 days
Extras:
1 tab Whirlfloc @ 15 min.
Yeast/Fermentation:
Harvested - Wyeast California Common Beer - WY2112 Ferm temp 62° (that’s my basement temp. Since Ferm range is 58-68° I think that’ll be fine.) I might wrap a few blankets around it for the first 2-3 weeks to keep the temp up around 64 but again, just throwing ideas out.
I have never used this yeast before (taking it from a friend’s batch) so if anyone has any experience or hints using it please chime in.
How long should I ferment a common/brown in primary? Is it longer? I was thinking of 3 weeks in primary, 1 week in secondary and then bottle.
Recipe Specifics:
Batch Size (Gal): 5
Grain (Lbs): 13
~ OG: 1.071
~ SRM: 26.5
~ IBU: 48
~ ABV: 7%
Grain: 13 lbs
69.2% - 9 lbs. Maris Otter Pale Malt
9.6% - 1.25 lbs. Victory
7.7% - 1 lb. Crystal (60L)
5.8% - 0.75 lbs. Brown Malt
3.8% - 0.5 lbs. Chocolate Malt
3.8% - 0.5 lbs. Flaked Oats
Mash Schedule:
-90 min @ 152°
Wort Boil Time: 60 Minutes
Hop Amt & Schedule:
1 oz Northern Brewer (Pellet, ~10% AA) @ FWH
1 oz Northern Brewer (Pellet, ~10% AA) @ 5 min
3 oz Cascade (Dried Leaf, ~7% AA) @ FO 30 min
2 oz Galaxy (Pellet, ~14% AA) DH 7 days
Extras:
1 tab Whirlfloc @ 15 min.
Yeast/Fermentation:
Harvested - Wyeast California Common Beer - WY2112 Ferm temp 62° (that’s my basement temp. Since Ferm range is 58-68° I think that’ll be fine.) I might wrap a few blankets around it for the first 2-3 weeks to keep the temp up around 64 but again, just throwing ideas out.
I have never used this yeast before (taking it from a friend’s batch) so if anyone has any experience or hints using it please chime in.
How long should I ferment a common/brown in primary? Is it longer? I was thinking of 3 weeks in primary, 1 week in secondary and then bottle.