Case Swap 3 Recipes
Well I might as well go first as im going to brew it this weekend.
American Brown Ale
10C. American Brown ALe
Aroma: Malty, sweet and rich, which often has a chocolate, caramel, nutty and/or toasty quality. Hop aroma is typically low to moderate. Some interpretations of the style may feature a stronger hop aroma, a citrusy American hop character, and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Moderately low to no diacetyl.
Appearance: Light to very dark brown color. Clear. Low to moderate off-white to light tan head.
Flavor: Medium to high malty flavor (often with caramel, toasty and/or chocolate flavors), with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy character. Very low to moderate fruity esters. Moderately low to no diacetyl.
Mouthfeel: Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately high carbonation. Stronger versions may have some alcohol warmth in the finish.
Overall Impression: Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties.
Comments: A strongly flavored, hoppy brown beer, originated by American home brewers. Related to American Pale and American Amber Ales, although with more of a caramel and chocolate character, which tends to balance the hop bitterness and finish. Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft brewed examples. IPA-strength brown ales should be entered in the Specialty Beer category (23).
Ingredients: Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops are typical, but UK or noble hops can also be used. Moderate carbonate water would appropriately balance the dark malt acidity.
Vital Statistics: OG: 1.045 – 1.060
IBUs: 20 – 40 FG: 1.010 – 1.016
SRM: 18 – 35 ABV: 4.3 – 6.2%
Case Swap 2
Brew Type: All Grain Date: 18/05/2009
Style: American Brown Ale Brewer: Michael Neilson
Batch Size: 38.00 L Assistant Brewer:
Boil Volume: 46.08 L Boil Time: 60 min
Brewhouse Efficiency: 80.00 % Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 17.78 %
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
5.99 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 83.35 %
0.30 kg Caramunich Malt (110.3 EBC) Grain 4.17 %
0.30 kg Pale Chocolate (600.0 EBC) Grain 4.17 %
0.22 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 3.13 %
0.22 kg Melanoiden Malt (39.4 EBC) Grain 3.13 %
0.15 kg Chocolate Malt (886.5 EBC) Grain 2.07 %
50.00 gm Cascade US Pellets [5.40 %] (Dry Hop 10 days) Hops -
60.00 gm Cascade US Pellets [5.40 %] (15 min) Hops 10.7 IBU
60.00 gm Columbus (Tomahawk) [14.00 %] (10 min) Hops 20.3 IBU
100.00 gm Cascade US Pellets [5.40 %] (2 min) Hops 3.0 IBU
70.00 gm Columbus (Tomahawk) [14.00 %] (0 min) Hops -
Beer Profile Estimated Original Gravity: 1.045 SG (1.045-1.060 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.012 SG (1.010-1.016 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 39.9 EBC (35.5-69.0 EBC) Color [Color]
Bitterness: 34.1 IBU (20.0-40.0 IBU) Alpha Acid Units: 11.4 AAU
Estimated Alcohol by Volume: 4.33 % (4.30-6.20 %) Actual Alcohol by Volume: 0.65 %
Actual Calories: 90 cal/l
May use 1056 or US05 And Also may add Centenial or as this will be a split ferment I may just do both? I will see.
Edit, Im going to ferment 19L with 1056 and the other 19L with 1469
American Brown Ale
10C. American Brown ALe
Aroma: Malty, sweet and rich, which often has a chocolate, caramel, nutty and/or toasty quality. Hop aroma is typically low to moderate. Some interpretations of the style may feature a stronger hop aroma, a citrusy American hop character, and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Moderately low to no diacetyl.
Appearance: Light to very dark brown color. Clear. Low to moderate off-white to light tan head.
Flavor: Medium to high malty flavor (often with caramel, toasty and/or chocolate flavors), with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy character. Very low to moderate fruity esters. Moderately low to no diacetyl.
Mouthfeel: Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately high carbonation. Stronger versions may have some alcohol warmth in the finish.
Overall Impression: Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties.
Comments: A strongly flavored, hoppy brown beer, originated by American home brewers. Related to American Pale and American Amber Ales, although with more of a caramel and chocolate character, which tends to balance the hop bitterness and finish. Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft brewed examples. IPA-strength brown ales should be entered in the Specialty Beer category (23).
Ingredients: Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops are typical, but UK or noble hops can also be used. Moderate carbonate water would appropriately balance the dark malt acidity.
Vital Statistics: OG: 1.045 – 1.060
IBUs: 20 – 40 FG: 1.010 – 1.016
SRM: 18 – 35 ABV: 4.3 – 6.2%
Case Swap 2
Brew Type: All Grain Date: 18/05/2009
Style: American Brown Ale Brewer: Michael Neilson
Batch Size: 38.00 L Assistant Brewer:
Boil Volume: 46.08 L Boil Time: 60 min
Brewhouse Efficiency: 80.00 % Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 17.78 %
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
5.99 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 83.35 %
0.30 kg Caramunich Malt (110.3 EBC) Grain 4.17 %
0.30 kg Pale Chocolate (600.0 EBC) Grain 4.17 %
0.22 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 3.13 %
0.22 kg Melanoiden Malt (39.4 EBC) Grain 3.13 %
0.15 kg Chocolate Malt (886.5 EBC) Grain 2.07 %
50.00 gm Cascade US Pellets [5.40 %] (Dry Hop 10 days) Hops -
60.00 gm Cascade US Pellets [5.40 %] (15 min) Hops 10.7 IBU
60.00 gm Columbus (Tomahawk) [14.00 %] (10 min) Hops 20.3 IBU
100.00 gm Cascade US Pellets [5.40 %] (2 min) Hops 3.0 IBU
70.00 gm Columbus (Tomahawk) [14.00 %] (0 min) Hops -
Beer Profile Estimated Original Gravity: 1.045 SG (1.045-1.060 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.012 SG (1.010-1.016 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 39.9 EBC (35.5-69.0 EBC) Color [Color]
Bitterness: 34.1 IBU (20.0-40.0 IBU) Alpha Acid Units: 11.4 AAU
Estimated Alcohol by Volume: 4.33 % (4.30-6.20 %) Actual Alcohol by Volume: 0.65 %
Actual Calories: 90 cal/l
May use 1056 or US05 And Also may add Centenial or as this will be a split ferment I may just do both? I will see.
Edit, Im going to ferment 19L with 1056 and the other 19L with 1469
Replies to This Discussion
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Permalink Reply by Mike Neilson on
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Im happy to say my brown ale dosnt taste like that!! It tastes of mud, shit 1469 yeast lol:)
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Permalink Reply by Reviled on
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Thems fighting words :oP lol
*covers the 1469 starter im currently building up so its feelings dont get hurt* :o) bahaha -
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Permalink Reply by JoKing on
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I though for a split secon that I would keep the batch, and swap it for something a bit more ordinary... but then I came to my senses.
Maybe you should put up a re - vote and use the batch with 1056? -
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Permalink Reply by Ally Mcg on
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As promised y'all will be getting a bottle of my (nameless as yet) Southern English Brown
52% LME
14% Pils Malt
14% Munich Malt
7% Pale Choc
4% Choc
3% Melanoiden
3% Carafa Especial II
14IBU NZ Pac hallertau @60
Nottingham Yeast
Hopefully it'll have enough body to make up for the lack of hops. Milds and their beery cousins are always a struggle for me so apologies in advance -
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Brewing a scottish quaffer for CS3 to prep the yeast for my big ass scotch ale, basically the same recipe scaled down with a different bittering hop... Planning to brew this weekend if I get my Munich, this will be bottle conditioned also!
2.16kg Perle
520g Munich
210g Cara-Red
210g Cara-Munich II
180g Cara-Aroma
69g Dark Crystal
69g Brown
35g Peated
35g Chocolate
Wyeast 1728
90 : 12g Nugget 11.6%
Yum :o) -
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Permalink Reply by Soren on
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If all goes well, I'll be bottling mine this weekend:
choc wheat porter
A ProMash Recipe Report
Recipe Specifics
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Batch Size (L): 30.00 Wort Size (L): 30.00
Total Grain (kg): 8.45
Anticipated OG: 1.067 Plato: 16.28
Anticipated SRM: 33.1
Anticipated IBU: 24.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 38.71 L
Pre-Boil Gravity: 1.052 SG 12.78 Plato
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
23.7 2.00 kg. Wheat Malt Germany 1.039 2
23.7 2.00 kg. Pale Malt(2-row) Great Britain 1.038 3
5.9 0.50 kg. Oats 1.030 0
5.9 0.50 kg. Carafa special 3 1.030 350
3.0 0.25 kg. CaraAroma 1.030 150
23.7 2.00 kg. Munich Malt(light) Canada 1.034 15
5.9 0.50 kg. CaraMunich 80 France 1.034 80
5.9 0.50 kg. Crystal 75L Great Britian 1.034 75
2.4 0.20 kg. wheat bix 1.030 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Cascade Pellet 7.25 5.9 15 min.
25.00 g. Cascade Pellet 7.25 18.2 First WH
30.00 g. Cascade Pellet 7.25 0.0 0 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
150.00 gm Cocoa nibs Other 7 Days(fermenter)
Yeast
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WYeast 1968 London Extra Special Bitter
Mash Schedule
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Mash Type: Multi Step
Grain kg: 8.45
Water Qts: 18.21 - Before Additional Infusions
Water L: 17.23 - Before Additional Infusions
L Water Per kg Grain: 2.04 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 52 Time: 30
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 78 Time: 0
Sparge Temp : 78 Time: 0
Total Mash Volume L: 22.87 - Dough-In Infusion Only
All temperature measurements are degrees Celsius. -
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oh yes indeedy she's gonna be chocolatey:) it was a 30L batch though, 500 g not that bad
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Permalink Reply by HerrSchnapps on
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Yep :)
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Permalink Reply by Stu McKinlay on
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I'm a real outsider for this now.
I've got a keg of Belgian Pale (testing Weyermann Oktober Bier extract) that is not really good enough. I was hoping to brew all-grain last week, then this week, but now it looks like next week. If I do a Belgian Pale next week I might be able to sneak it in but don't count on me.
I've got nothing else with enough volume to participate. -
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That sucks Stu :o(
That means we might need someone from welly to take your place? Was there anyone who missed out this time round?
Edit : Actually just noted that there were 16 participants lined up including Stu, and everyone wanted to cap it at 15 yeah? Or was that at 15 bottles?? -
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