Ok im working on this recipe. 6 gallons batch Grains: for 1.057 EG (70% eff) (71.43%) 10 lb. American 2-row (7.14%) 1 lb. Caramel 60 (7.14%) 1lb. Victory (5.36%) 0.75lb Caramel 80 (3.57%) 0.5lb Caramel 20 (3.57%) 0.5lb Special Roast (1.79%) 0.25lb Chocolate 350 Hops: for 28.58 IBU 1 oz Cascade aa7.8% @ 60 min 1 oz Cascade aa7.8% @ 10min 2 oz Citra aa11% @ 0 min Considering dry hop with Citra. Yeast: Safale US-05. BIAB method mash at 152°F Comments and questions Caramel 20 and 80, that amount is something i have right now, the original idea was only Caramel 60. If you think is too much i can just remove it from the recipe. Chocolate malt: is it necessary? Or is just for color, i ask because i have some carafa II grains in hand aswell. Citra at flame out because i really enjoy the aroma of citra, i was also thinking about dry hopping this but i dont know how many oz of citra should i put into, 2 oz? And about the yeast, finding liquid yeast in my HBS is hard, they only had omega west cost ale, thats why i went with the US05 because is easy to get and is a dry yeast. Buying a liquid yeast and send it overseas doesnt sound like a good idea. My whole idea is a brown ale with more caramel than roast flavors and a lot of hop aroma.
You have a lot going on there in the grain bill, and I feel like you will be hunting for malt flavors. You want some sweet to come through. I would try to cut back on the C malts some. I personally like chocolate malt in my browns for both a little color and some coffee/chocolate flavors, so would keep that. Hops look OK to me. IMHO that is a lot of citra for a brown. I would scale it back to an ounce at first and see how you like it. Or go with a slightly different hope will a little less punch (maybe two ounces of cascade would go better). In the end it is you beer. I feel like everyone has to learn to make a beer they enjoy regardless of what others say of it. I would try this recipe once as you have it and see what you think (even at a smaller batch size). Then try modifying and playing around with it. I made my brown five times now and still feel it needs balancing.
You got it just right. Im really aiming for the malt side but i sill believe the C malts are too much heheheheh. I made this recipe 2 years ago and in my notes i wrote more C malts/less rosted flavor. Also wrote more hops for aroma because i didnt get that much into the bottles, but i like your idea about the cascade instead of citra. Also, special roast or chocolate or both? Which one will give me more of a roasted flavor?
Dude, just try this... https://www.beeradvocate.com/commun...ct-american-brown-ale-ag.615253/#post-6509582 It’s a crowd sourced brown ale from your fellow BA’s. It should be noted that I have yet to brew this and haven’t read any reviews. But I’ve made a couple of the other averagely perfect brews, and they were quite good.
Citra in an American Brown? Interesting choice. Citra is probably my favorite hop but in pale hoppy beers. In my opinion, I think the fruity dankness from Citra will most likely draw from the malt profile your “suppose” to be achieving for a malty ale. A Black IPA might be better suited for an assertive hop like that. But that said, experimentation is why we do this hobby. My two cents, a classic C-Hop for a dry hop, if a hoppy brown ale is what your kinda going for.
Yeah i might go with cascade, citra might be too much. Tx for your advice. Btw i was putting the info in the spreedsheet and my ph might be wrong with all that caramel malt so im just taking the 20L and 80L out of the recipe.
Although I mostly try to simplify recipes, I find myself using more ingredients in dark styles like this. My initial reaction was "wow, that's a ton of ingredients" but then I thought about the times I had extra malts on hand an put them in a stout or a brown ale, and I liked the results. So it is not that you are using C20, 60, and 80 that bothers me, it is that you are using 2.25 lbs of crystal malt. Similarly, victory and special roast accentuate the malt in similar ways, but I think they are sufficiently different that there is room for both. But maybe not 1.5 lbs. In total, your recipe has 4 lbs of specialty malt, and my instinct is to halve that.
I was gonna suggest to lose the L20 and L80 , but you have done it. I've never been a fan of C hops in a brown or stout, definatly not citra. I'll suggest Golding , fuggles, willamette, challenger , hops like that. Otherwise I think the c hops fight the special roast and chocolate, but that's just me. Good luck and have fun.
Yeah. Is hard for me to decide which one to keep or remove from the recipe. But youre right. Ill remove the 20L and 80L, and then try to decrease the amount of specialty grains. Tx for your advice
Yeah willamette was in my recipe at first, i dont wanna lose the malt character so i might go easy on the C hops.
IMO, You could upgrade the base malt using +50% Munich and yes too much Caramel in 6gl, Get the color from munich, chocolate, black malt and the kettle.You probably are buying Crystal malt which is commonly sold as the same but different than caramel but that is whole other discussion topic. I find myself using less than a pound in 10gl batches sometimes none.
I like the munich idea, i used munich in a blonde ale and i really liked that bready flavor that you get from it. Also decided to go with Centennial for bittering at 60, willamente and cent at 10 and both at 0 min aswell. I will have my experiment here lol. About the Omega west coast yeast vs US05 vs nottingham? Which one do you guys prefer? Those are the only i have more access to.
Never used omega, I vote notty. 05 is a good yeast but for my taste,with this beer, notty is best. I use 05 more for IPAs or pales.
