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
-
Permalink Reply by Mike Neilson on
-
Split Batch with 1056 and 1469, Which one do people want for the Case Swap3?
-
-
-
1 more and its done!!
-
-
Permalink Reply by Ally Mcg on
-
Y'all
Thanks to my work colleagues you'll all be getting an 11B - Southern English Brown Ale.
Chosen entirely at random inviting my data conversion colleagues to pick a number between 1 and 24 and a letter between A and D.
Grist etc TBD but something along the lines of an NZ Draught with more dark malt seems in order, but i'll do some thinking between now ad brew day -
-
Permalink Reply by denimglen on
-
I think I'll be brewing this for the swap.
A³
1.062 61 IBU
4.80kg Pearl malt
0.40kg Pale Crystal
0.40kg Munich
0.20kg Dark Crystal
0.20kg CaraAmber
0.02kg Pale Chocolate
67C mash
Haven't decided on hop schedule yet (was all Cent and Cascade last brew), but thinking
Southern Cross or Warrior - Bittering
60g @ 10mins
60g @ 0 mins
Might go 20g each Simcoe, Amarillo and Columbus at 10 and 0 minutes.
If I like 1272 in the brown I've just brewed I'll use it for this, or go ol' 1056. -
-
-
Just Bottled the Case swap beer It's the 1469 one as there were more votes for that. Dont know what the big deal is with the yeast?
-
-
Permalink Reply by Dale Cooper on
-
Bottled mine today, calling it - Ahem
Around 30L
5kg Maris Otter
2.5 kg ADM Pils
1kg Munich
750g Crystal 90
250g Melanoidin
200g Wheat
50g Nelson Sauvin 60 mins
50g NZ Cascade 60 mins
20g NZ Cascade 30mins
30g Riwaka 30 mins
30g Pacifica 30 mins
20g NZ Cascade 15 mins
30g Riwaka 15 mins
30g Pacifica 15 mins
50g NZ Cascade 0 mins
20g Riwaka 0 mins
40g NZ Cascade Dry
10g Riwaka Dry
66 Deg C Mash
OG 1062
FG 1012
Alc = 6.4%
Tastes pretty good I reckon, not sure I want to let go of it but I know i'll be getting good stuff back :-) -
-
-
Yep US-05
I don't know what the IBUs are, the tiny amounts I tried didn't taste super bitter but had lots of hop flavour. I am only tasting drops, left over from my refractometer test though so maybe not enough to really tell. -
Help Fund This Site
FRESH LIQUID YEAST!!!
DIRECT FROM THE LAB
AMAZING VIABILITY
Luke's Beer+
Events
© 2024 Created by nzbrewer.
Powered by
