Willamette Brown

[boyurboy]

Stupid name, good beer. Brewed this one back in March, and it is probably the best beer I have brewed from a recipe I created.
Thought I'd post it for any comments or in case someone wants a nice brown ale recipe.

Willamette Brown
11-C Northern English Brown Ale
Author: jrb

Size: 6.25 gal
Efficiency: 76.0%
Attenuation: 75.0%

Original Gravity: 1.052 (1.040 - 1.052)
Terminal Gravity: 1.013 (1.008 - 1.013)
Color: 17.57 (12.0 - 22.0)
Alcohol: 5.09% (4.2% - 5.4%)
Bitterness: 20.6 (20.0 - 30.0)

Ingredients:
10.0 lb 2-Row Brewers Malt
1.0 lb Brown
1.0 lb Crystal Malt 40°L
4.0 oz Chocolate Malt
1.0 oz Willamette (4.3%) - added during boil, boiled 60.0 min
.5 oz Willamette (4.3%) - added during boil, boiled 30.0 min
.5 oz Willamette (4.3%) - added during boil, boiled 15.0 min

Nottingham Yeast

Results generated by BeerTools Pro 1.5.3

 

[scinerd3000]

what temperature did you mash at?

 

[HOOTER]

I use Willamette in my Brown ale. Very tasty.

 

[brianholton]

That's a lot of brown malt. I have a bunch of brown malt at home I was going to use for a porter but never did. Now I wanna do a northern english brown but I'm not exactly sure what'll the brown malt will add. What would you say the brown malt contributed? Does it taste very roasty?

 

[boyurboy]

I mashed at 153-4 (thermo is not entirely reliable)

This is my first brown ale and first time using brown malt, so I cannot really definitively pick the brown malt as giving one flavor over another. I think the ale ended up with a strong malt presence, but also nice nutty and roasted flavors that really went well with the relatively low IBU's. I would say the nut flavors are probably a little more dominant than the roastiness. I will try to do a little more critical sampling this evening and see if I can confirm my impressions.

I remember that my very first sip reminded me strongly of Goose Island Hexnut brown, but I remember hexnut being quite a bit sweeter.