37 replies to this topic

[neddles]

Back in 2007 I brewed up 10g of brown ale and bottled them all as part of our wedding favors.  I am not sure if I brewed that beer since then so I thought it would be a good time to re-brew it and see if 10 years of brewing helps any.  Same recipe and yeast just adjusted for a 30 minute boil and this time I will adjust the water.

 

OG - 1.050 Mash Temp 152

 

10# Maris Otter

.5# C-60

.5# Caravienne

.25# Victory

.25# Chocolate (regular)

 

42g Northern Brewer - 30

28g Willamette - 5

28g Willamette - 1

 

Yeast - S-04

 

Ca - 69

Cl - 71

SO4-71

pH - 5.39

 

Did you ever make this? Comments on the results?

[HVB]

Done but not tapped yet.  Samples I had were good and I can see this being a fall staple.  I miss a good brown ale!

[neddles]

Thanks. If you think of it, report back here with final thoughts.

[Mike Green]

Any Updates? I want to brew a brown soon. 

[HVB]

I do not plan to change anything next time I make this other than the Willamette because I may not have any.  A nice easy drinking beer that is not roasty at all.  For me this is a very nice (English) Brown Ale and a nice change up from the hoppy beers.

[Mike Green]

I'm going to brew it next week. I will sub toasted rolled oats for the flaked oats.

[Mike Green]

What do you guys think of this one? It's a favorite over on HBT

Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5.5.....
Original Gravity: 1.054
Final Gravity: 1.012
Boiling Time (Minutes): 60
IBU: 22.7
Color: 16.3 SRM
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
If you like nut browns, you'll love this one!

Ingredients
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.6 %  (Swap out for Maris Otter)
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.5 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.5 %  (Rolled oats toasted)
0.50 lb Victory Malt (25.0 SRM) Grain 4.3 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.1 %
0.25 lb Caravienne
 
1.00 oz Fuggles [4.50%] (60 min) Hops 14.7 IBU
1.00 oz Goldings, East Kent [5.00%] (15 min) Hops 8.1 IBU

1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Mash Profile
Name: Single Infusion, Medium Body, Batch Sparge
Mash Grain Weight: 11.75 lb
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Sparge Water: 4.21 gal

Name Description Step Temp Step Time
Mash In Add 14.69 qt of water at 165.9 F 154.0 F 60 min

** Based on 70% brewhouse efficiency

[HVB]

Looks fine other than that really long boil and fuggles! Close to mine with the addition of the oats. 

[neddles]

Definitely agree with swapping out the 2-row for MO. Even if you can’t taste the MO behind all the specialty malts I still thing it adds something undeniable to the overall character of the beer.

[HVB]

Definitely agree with swapping out the 2-row for MO. Even if you can’t taste the MO behind all the specialty malts I still thing it adds something undeniable to the overall character of the beer.

Agree 100%

[Mike Green]

30-minute mash and boil? Swap out fuggles to Willamette

[HVB]

30-minute mash and boil? Swap out fuggles to Willamette

Willamette would work or magnum or any clean hop to get that alpha.

 

I boil for 30 but mash about 45.

[Mike Green]

One more question. Do you add the chocolate malt to the full mash?I read that there was no benefit adding roasted grains to the mash at the beginning.

[HVB]

I add all the grains together. Some say roasted grains added at the end give a smoother beer but I have not noticed and issues.

[Mike Green]

Do you mill the roasted grains?

[HVB]

Do you mill the roasted grains?

Yes, I mill all other than flaked grains.

[positiveContact]

I add all the grains together. Some say roasted grains added at the end give a smoother beer but I have not noticed and issues.

 

if one were really concerned use castle chocolate malt b/c that is some smooth chocolate son!

[Mike Green]

Thanks Guys