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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through January 11, 2005 * Please check recipe: English Northern Brown Ale < Previous Next >

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Aaron Meyer
Junior Member
Username: Meyeaard

Post Number: 51
Registered: 11-2004
Posted on Friday, January 07, 2005 - 03:18 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Please give me your feedback on this recipe. I'll be brewing it up this weekend.

I would welcome any replacements for the Crystal 120L as this will impart more of a caramel flavor where the style calls for a more toasty flavor. Belgian Special B was recommended by the starting recipe, but High Gravity doesn't stock it. (Or at least they didn't when I did this as an extract recipe.)

Style guidelines:
OG: 1.040-1.052, FG: 1.008-1.013, SRM: 12-22, IBU: 20-30

So here it goes!


Boil Volume 6.4gal / Final Volume 5gal / Boil time 60 min
All grain: Single infusion mash, 150F 60 minutes.
Batch Sparge

Grains:
7.25lb Pale Malt 2-row UK
1.25lb Chrystal 120L UK
1.25oz Fuggles at 45min
0.5oz Fuggles at 5min
Dry English Ale Yeast WLP007

Estimated: OG: 1.045, FG: 1.011, SRM: 16.9, IBU: 23.9, ABV: 4.5

(All calculations were done using BeerSmith.)


Thanks for any suggestions. This will be our first all grain recipe so wish us a good run with no hitches!

(This was also posted at the FOAM brewclub forum board.)

(Message edited by meyeaard on January 07, 2005)
 

George Schmidt
Intermediate Member
Username: Gschmidt

Post Number: 334
Registered: 08-2004
Posted on Friday, January 07, 2005 - 04:03 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That's quite a bit different from my northern brown. I can't imagine a brown without some chocolate. I'm drinking some right now and it's pretty tasty, though it still needs a little more time to carb.

I use:
8 1/4 lb Marris Otter
2 oz cara 60L
4 oz British chocolate malt
1 oz debittered black (for color)

If you want some toastiness, add some biscuit as well.

I bitter w/ target and flavor w/ EKG because I don't happen to like fuggles as much.
Be wary of strong drink. It can make you shoot at tax collectors -- and miss. ~~Robert A. Heinlein: The Notebooks of Lazarus Long
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 1713
Registered: 01-2002
Posted on Friday, January 07, 2005 - 12:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I agree. I can't think of a brown ale recipe without some chocolate malt. And most northern browns have some kind of biscuit or toasted malt as well.
 

Beerboy AKA The Jolly Brewer
Advanced Member
Username: Matfink

Post Number: 598
Registered: 03-2003
Posted on Friday, January 07, 2005 - 01:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

me too, I agree too. Maybe some brown sugar as well.

use 60l crystal, chocolate and maybe amber malt.
 

J. Steinhauer
Intermediate Member
Username: Jstein6870

Post Number: 362
Registered: 03-2002
Posted on Friday, January 07, 2005 - 02:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Or maybe just brew it and see how it turns out.

It looks like a fine recipe that will taste like British style ale. If it's brown, it's a brown ale or a mild. It won't be a nut brown ale. It may not have the classical taste of a modern Northern Brown Ale, but there will certainly be nothing wrong with it.
 

gregory gettman
Intermediate Member
Username: Gregman

Post Number: 375
Registered: 03-2003
Posted on Friday, January 07, 2005 - 07:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I would lower the crystal to a half a lb. and add 2-3 oz of chocolate as many have mentioned already. Also you could mash at 152F/70min+ with the uk malts.

The reason for the change is because a northen brown ale is typicaly a medium sweet to dry beer.

The southern brown styles are very sweet but that is not what your going for and I belive even with a mash at 150 that, that much crystal will be to sweet for the style your trying to brew............

that my 2 cents
greg
 

J. Steinhauer
Intermediate Member
Username: Jstein6870

Post Number: 363
Registered: 03-2002
Posted on Friday, January 07, 2005 - 10:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't know this, so I am asking as much as commenting. The very dark crystal malt is going to contribute toasty/roasty flavors and aromas. At the same time, wouldn't the contribution to non-fermentables, body and sweetness be less than for a 60L crystal, because more of it has been converted to carbon (as in roasted malts)?
 

Aaron Meyer
Junior Member
Username: Meyeaard

Post Number: 53
Registered: 11-2004
Posted on Friday, January 07, 2005 - 10:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks for the input all. I have decided to follow Jeff's response from the sister post at my homebrew club's forum board. http://www.alemakers.com/modules.php?name=Forums&file=viewtopic&t=11&start=0&pos tdays=0&postorder=asc&highlight=

I will be changing the gain bill to:
7.5# Pale Malt UK
0.5# Crystal 40L
0.5# Weyermann CaraAroma
And 1oz British Chocolate at mashout.

I wish you all a good brewing weekend!
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 1723
Registered: 01-2002
Posted on Saturday, January 08, 2005 - 03:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I take it you don't like chocolate malt. The beer is not going to be very dark, but that's one of the joys of being a homebrewer: you get to brew your own beer your own way.