So I want to make a brown ale at some point this week, and this is my first cut at a recipe. I am looking for something with a decent roast character, and slightly sweet with a good malt backbone. Any thoughts would be appreciated. I will be doing BIAB, so the efficiency is low, everything is calculated by vikeman's brewcipher. Original Gravity: 1.059 Final Gravity: 1.017 ADF: 71% ABV: 5.6% Tinseth IBUs: 22 (Modified Tinseth IBUs: 22) ----------Grain Bill---------- Pounds Grain, Fermentable, Other 6 Crisp Maris Otter 3 Pale Ale Malt, Briess 3 Munich (20L) 1 Caramel/Crystal Malt - 120L 0.5 Simpsons Chocolate (430) ----------Kettle Hop Additions---------- Hop Ounces Boil Time Willamette 1 60 Willamette 1 5
The recipe looks fine. Why the mix of maris, briess, and munich? Nothing wrong with it, just wondering if there is a rational. That much crystal 120 might give you a raisiny character, again not a bad thing if that's what you're going for. Also, you didn't mention what yeast you plan on using.
I was going to use one of the dry yeasts, probably either nottingham or sa-04. Honestly the reason for the mix of grains is that is what is listed as used by a local brewery in a brown ale I really like. I would like to cut the 120 back and use some caramunich, but the only store in my area apparently doesn't carry it.
