Brown Ale help

Discussion in 'Homebrewing' started by JebediahScooter, Aug 3, 2012.

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  1. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    "Toasty" yes, "roasty" no.
     
    #21 Homebrew42, Aug 3, 2012
  2. JebediahScooter

    JebediahScooter Initiate (0) Sep 5, 2010 Vermont

    Dropped carapils, lowered the Victory, added some brown malt. I'm keeping 4oz of chocolate, though. I also took the OG down a bit to about 1.050. Thanks folks.
     
    #22 JebediahScooter, Aug 3, 2012
  3. Danielbt

    Danielbt Initiate (0) May 4, 2012 Texas

    Gotcha.
     
    #23 Danielbt, Aug 3, 2012
  4. sergeantstogie

    sergeantstogie Initiate (0) Nov 16, 2010 Washington

    Curious for my own purposes. What is a nice roasty malt that doesn't go into coffee-ish?
     
    #24 sergeantstogie, Aug 3, 2012
  5. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Simpson's Chocolate sprung to mind.
     
    #25 VikeMan, Aug 3, 2012
  6. sergeantstogie

    sergeantstogie Initiate (0) Nov 16, 2010 Washington

    Thank you!
     
    #26 sergeantstogie, Aug 3, 2012
  7. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    4 oz should be ok
     
    #27 Tebuken, Aug 3, 2012
  8. MrGreengenes2

    MrGreengenes2 Initiate (0) Aug 9, 2008 Indiana

    I am behind you. I just made a brown with 1/4 lb of chocolate malt and it is too roasty. I used a pretty interesting malt bill with golden naked oats and aromatic, but it tastes too much like a porter to me and I feel like the rest of the malts don't show as much. Still a good porter IMO.
     
    #28 MrGreengenes2, Aug 3, 2012
  9. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    Be careful with brown malt,it has a hard roasty flavor, very noticeable even at low additions
     
    #29 Tebuken, Aug 3, 2012
  10. JebediahScooter

    JebediahScooter Initiate (0) Sep 5, 2010 Vermont

    So I brewed this today, and I had great mash efficiency. Target OG ended up being 1.054 for the final recipe, and I wound up with 1.061 into the fermenter. I had two thoughts: 1) hot sparge around 185 with a lot of stirring or 2) could the pecans I ended up using (brewing this for a wedding, and the groom really liked OHB's B's Nuts) have contributed gravity points? Also, my mash was a bit thinner than originally planned...I had to add about an extra gallon at the start to bring temps up because I initially undershot it a bit. Ended up mashing for about 75 minutes.
     
    #30 JebediahScooter, Aug 9, 2012
  11. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    I don´t think these pecans could contribute any gravity point at all.You have a 13% more efficiency than the one you were specting for, there could be a lot of factors to relate this matter.I think 185 F is a bit higher than recommended sparge temp, hope you are not going to catch any noticeable astringency.
     
    #31 Tebuken, Aug 10, 2012
  12. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    The most significant factor in efficiency is crush, so to the first order you had a good crush.
     
    #32 Naugled, Aug 10, 2012
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