Recipe Critique: Brown Ale

[Jayhem]

I'll be brewing this soon:

OG: 1.047, FG: 1.013 (4.5% abv)

3.0 lbs 2-Row
2.0 lbs Vienna
1.5 lbs Amber DME
1.0 lbs Crystal 60
8 oz Pale Chocolate Malt
3 oz Carapils
2 oz black malt (non-bitter for color only)


0.5 oz Magnum @ 60
0.5 oz Perle @ 30
27 IBU's

US-05 dry ale yeast

0.5 oz of Irish Moss last 10 min of boil

I'm going to mash at 156F for a sweeter beer...shooting for New Castle territory.

Open to any and all advice.

 

[Jayhem]

Should I use lower AA hops so I can up the quantity? I'm trying to stay below 30 IBU's.

 

[HomebrewMTB]

Yeah, if you're going for an English style ale, use some English hops. I'd use Northern Brewer for bittering and EKG for flavor.

 

[Jayhem]

Yeah, if you're going for an English style ale, use some English hops. I'd use Northern Brewer for bittering and EKG for flavor.

Thanks. I'm suppose it is more English style being lower gravity and sweeter side, I really like Magnum hops for bittering because they bitter really clean.

 

[Bob]

I don't think I'd mash that high. I'd top at 154F. You've got a pretty hefty proportion of body-enhancing, malt-signature-enhancing grist ingredients. I fear mashing at 156 will make it cloying, not just sweet/malty.

Cheers,

Bob

 

[Jayhem]

I don't think I'd mash that high. I'd top at 154F. You've got a pretty hefty proportion of body-enhancing, malt-signature-enhancing grist ingredients. I fear mashing at 156 will make it cloying, not just sweet/malty.

Cheers,

Bob

Thanks for the tip, I'll drop it to 154F as I have no experience mashing higher than the standard 152F.