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Marron Azteca


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#1 Poptop

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Posted 04 December 2019 - 06:26 AM

Due to operator error, I can't seem to find the thread about Aztec Brown.  It's been on my mind and I can taste it.  And with a big fresh cake of 1728 that'll be available in another week I want to make a "Florida-Winter'ish" Brown Ale.  I like the idea of adding a little spice as well; maybe 1/2 stick cinnamon & 1/2 a habanero both late in the boil. 

 

So here's my "tortilla'ing" (noodling) at the moment, all subject to tweaking.  Welcoming input please.
 
~ 4 gallons. Estimated OG: 1.072 SG, Color: 24.3 SRM, IBU: 24.8 IBUs, Boil Time: 40 Minutes

8 lbs Pale Malt (2 Row) 63.4 %

2 lbs Barke Munich (10.0 SRM) 15.8 %

1 lbs Grits (1.0 SRM) 7.9 %
6.0 oz Caramel/Crystal 60L 3.0 %
6.0 oz Caramel/Crystal 80L 5 3.0 %
6.0 oz Chocolate Malt (450.0 SRM) 3.0 %
8.0 oz Piloncilo Sugar (10.0 SRM) 4.0 %

 

0.50 oz Cascade [7.60 %] - Boil 40.0 min Hop  13.8 IBUs
0.50 oz Mandarina Bavaria [10.70 %] - Boil 15.0 min Hop 11.0 IBUs
0.50 oz Cascade [7.60 %] - Steep/Whirlpool 

0.50 oz Mandarina Bavaria [10.70 %] - Steep/Whirlpool

 
Slurry   Scottish Ale (Wyeast Labs #1728)

Mash Schedule: BIAB, Medium Body - Total Grain Weight: 12 lbs 10.0 oz


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#2 HVB

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Posted 04 December 2019 - 06:37 AM

I think I would WP the spices and pepper so they do not get funky from a boil.

 

I think this is the thread you want https://brews-bros.c...tyle-brown-ale/


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#3 Poptop

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Posted 04 December 2019 - 06:43 AM

I think I would WP the spices and pepper so they do not get funky from a boil.

 

I think this is the thread you want https://brews-bros.c...tyle-brown-ale/

 

Thank you.  Good idea on the proposed spices


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#4 zymot

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Posted 04 December 2019 - 12:52 PM

I think I would WP the spices and pepper so they do not get funky from a boil.

 

I think this is the thread you want https://brews-bros.c...tyle-brown-ale/

I would save the piloncilo as late as an addition as you can. How much time do you need to "pasteurize"  it? Why use that over other sugars and not get as much of the character as possible?

 

6 oz 60° + 6 oz 80° = 12 oz 70°


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#5 Poptop

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Posted 04 December 2019 - 06:39 PM

I use piloncilo sugar often in saisons and such a typically pitch it in the later end. It has always brought great flavor. Thanks for the input, that’s what I hope to get. As for spices I’d probably secondary them
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