Feedback on brown ale (extract)

Discussion in 'Homebrewing' started by joshrosborne, Sep 10, 2012.

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  1. joshrosborne

    joshrosborne Initiate (0) Jun 14, 2010 Michigan

    I was wondering if someone could take a look at this and let me know if I'm in the right direction. I've never brewed a brown ale before and this is my first batch coming up with my own recipe, rather than brewing from a kit or copying someone else's.

    I'm wanting to add vanilla and coconut to this, but not sure whether to do it in the boil or in secondary. Input would be appreciated. Thanks!

    Brew Method: Extract
    Style Name: American Brown Ale
    Boil Time: 60 min
    Batch Size: 5 gallons
    Boil Size: 5.5 gallons
    Efficiency: 70%

    STATS:
    Original Gravity: 1.066
    Final Gravity: 1.019
    ABV (standard): 6.15%
    IBU (tinseth): 25.41
    SRM (morey): 30.76

    FERMENTABLES:
    5 lb - Liquid Malt Extract - Light (54.1%)
    3 lb - Dry Malt Extract - Light (32.4%)

    STEEPING GRAINS:
    0.5 lb - Chocolate (5.4%)
    0.5 lb - Crystal 60L (5.4%)
    0.25 lb - Roasted Barley (2.7%)

    HOPS:
    1 oz - Kent Goldings (AA 5) for 60 min, Type: Pellet, Use: Boil
    0.5 oz - Fuggles (AA 4.5) for 30 min, Type: Leaf/Whole, Use: Boil
    0.5 oz - Fuggles (AA 4.5) for 10 min, Type: Leaf/Whole, Use: Boil

    YEAST:
    Wyeast - Scottish Ale 1728 (I'm using this because I have some harvested from a prior homebrew.)
    Starter: Yes
    Form: Liquid
    Attenuation (avg): 71%
    Flocculation: High
    Optimum Temperature: 55 F - 75 F
     
    #1 joshrosborne, Sep 10, 2012
  2. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    I think your going into porter range as color goes.. I would dump the roast barley and cut your Chocolate in halve. I would add 6oz of Victory and 4oz of 120L. Good Luck!
     
    #2 premierpro, Sep 11, 2012
    joshrosborne likes this.
  3. joshrosborne

    joshrosborne Initiate (0) Jun 14, 2010 Michigan

    Thank you!
     
    #3 joshrosborne, Sep 11, 2012
  4. benetoh

    benetoh Zealot (536) Feb 2, 2008 New Jersey

    Im with premierpro, the roasted barley may be a little much. If you use http://beercalculus.hopville.com/recipe, they do a pretty good job of projecting the color of your recipe.

    As far as the vanilla and coconut, the type used will affect how much and when you add it. If you are using extract, add a small amount to the bottling bucket before transferring the rest of the beer to it. Keep in mind that a small amount of extract goes a long way.
     
    #4 benetoh, Sep 11, 2012
  5. flagmantho

    flagmantho Grand High Pooh-Bah (7,674) Feb 19, 2009 Washington
    BA4LYFE Society Pooh-Bah

    I know "dry-coconutting" in the secondary yields some awesome flavors in porters, so I'm sure it would be nice in a brown. I think this is how they do it for Kona's Koko Brown.

    A buddy of mine dry-coconuts in the keg; he leaves a bag suspended in there until the beer's gone. Great stuff.
     
    #5 flagmantho, Sep 11, 2012
  6. VikeMan

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

    I think Roasted Barley can work in a Brown Ale, but I think 4 oz is way too much, from a roasty flavor standpoint (and maybe color, depending on the rest of the grain bill).

    OP: I made a successful Northern English Brown recently with a touch of Roasted Barley, but don't have my notes. I'll post when I get home.
     
    #6 VikeMan, Sep 11, 2012
  7. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    I agree with the suggestion to eliminate the roasted malt.

    I am not sure if you are concerned about brewing to style. You list this beer as being an American Brown Ale but you are utilizing solely English hops and a British (Scottish) yeast strain so your recipe looks more like an English Brown Ale vs. an American Brown Ale to me. I am only mentioning this since English Brown Ales are typically of lower gravity (e.g., 1.052 or less). If you would prefer to make an English Brown Ale to style then you might want to consider using less malt extract (i.e., shoot for an OG of 1.050 or less). Of course brewing a Brown Ale with an OG of 1.066 is OK as well. As homebrewers we can brew beers any way we like.

    Good luck with your Brown Ale!

    Cheers!
     
    #7 JackHorzempa, Sep 11, 2012
  8. alexipa

    alexipa Initiate (0) Oct 7, 2011 Colorado

    Color is hard to nail with a brown ale in my opinion. Make sure to do a late extract addition to minimize scorching, or you'll end up with a brown ale tasting porter.
     
    #8 alexipa, Sep 11, 2012
  9. joshrosborne

    joshrosborne Initiate (0) Jun 14, 2010 Michigan

    Thanks to all of you! I was not considering the roasted barley flavors, moreso its contribution to SRM. I ended up scrapping it since I'm not a huge fan of roastiness. I'll have to mess with the steeping grains a little bit and see what I come up with.

    I have some vanilla beans left over from a batch of imperial stout that is in the secondary currently and I was gonna pick up some unsweetened coconut to toast in the oven.

    As for style, I don't really care much about fitting in guidelines. I just set it as an American brown ale in the software b/c I had to pick a style. I am almost 100% positive I wouldn't be entering this in a competition. The Scottish yeast is left over from a prior batch. IMO, it's clean enough to use with (non-Scottish) beers.
     
    #9 joshrosborne, Sep 11, 2012
  10. Teeter

    Teeter Initiate (0) Mar 7, 2009 New Jersey

    I would cut back on the chocolte and maybe change some of your extract to Amber.
     
    #10 Teeter, Sep 11, 2012
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