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 JoKing on
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Dale - that looks awesome. Good on you for putting a beer like this up! I have a good feeling about you combination of late hops: Pacifica, Riwaka and NZ Cascade. I cant wait to have a taste. I'm brewing my one on the 8th of June, but still haven't decided on what to brew.
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Permalink Reply by Dale Cooper on
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Thanks, reading about your and Mikes adventures in hopdom have encouraged me to be quite heavy handed!
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Permalink Reply by Mike Neilson on
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Now thats a Beer Big Malt Big IBU Big Aroma and Flavour!!
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Permalink Reply by denimglen on
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Pwning this page. Final recipe, might dry hop, see what happens.
Recipe: A³
Batch Size: 20.00 L
Estimated OG: 1.062 SG
Estimated Color: 15.8 SRM
Estimated IBU: 61.9 IBU
Brewhouse Efficiency: 66.00 %
Boil Time: 65 Minutes
Ingredients:
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Amount Item Type % or IBU
4.80 kg ..Pale Malt (2 Row) UK (Bairds) (3.2 SRM) Grain 79.78 %
0.40 kg .Crystal, Pale (Bairds) (50.0 SRM) Grain 6.59 %
0.40 kg .Munich I (Weyermann) (7.1 SRM) Grain 6.59 %
0.20 kg .Crystal, Dark (Bairds) (120.0 SRM) Grain 3.37 %
0.20 kg .Caraamber (Weyermann) (36.0 SRM) Grain 3.32 %
0.02 kg .Chocolate Malt, Pale (Bairds) (275.0 SRM)Grain 0.33 %
16.00 gm Warrior [16.40 %] (60 min) Hops 31.5 IBU
20.00 gm .Simcoe [12.30 %] (10 min) Hops 10.7 IBU
20.00 gm .Amarillo [8.40 %] (10 min) Hops 7.3 IBU
20.00 gm .Columbus (Tomahawk) [14.20 %] (10 min) Hops 12.4 IBU
20.00 gm .Amarillo [8.40 %] (0 min) Hops -
20.00 gm .Columbus (Tomahawk) [14.20 %] (0 min) Hops -
20.00 gm .Simcoe [12.30 %] (0 min) Hops -
1.00 gm .Koppafloc (Boil 5.0 min) Misc
1.12 gm Calcium Chloride (Mash 60.0 min) Misc
1.51 gm Calcium Chloride (Boil 65.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2.16 gm Chalk (Mash 60.0 min) Misc
2.64 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
2.69 gm Gypsum (Calcium Sulfate) (Boil 65.0 min) Misc
2.90 gm Chalk (Boil 65.0 min) Misc
3.55 gm Epsom Salt (MgSO4) (Boil 65.0 min) Misc
2 Pkgs Safale American Dry Ale (DCL Yeast #US-05)Yeast-Ale
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 16.00 L of water at 73.4 C 67.0 C
10 min Mash Out Add 8.00 L of water at 95.3 C 75.6 C
Notes:
15g yeast, Water used is Ca -112, Mg - 18, Na - 11, SO4 - 145, Cl - 50, HCO3 - 110
Just a few water additions. I wish you could change the font size with the code tag. -
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Permalink Reply by Martin Bridges on
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This is sounding interesting already! Fairly certain my beer will be an English-style ESB, just need to get my ass in gear and get it brewed.
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Kiss Kiss Bang Bang - an English-style ESB
3.6kg Maris Otter
0.5kg Crystal 60L
0.5kg Munich
30g Roasted Barley
Mashed-in at 67 degrees
25g Target @ 60 mins
20g EKGs @ 15
20g NZ Styrian Goldings @ flameout
Aiming for OG of 1.050 and 45 IBUs.
I've made a 2 litre starter of re-harvested Wyeast 1275 Thames Valley Ale and will be fermenting as close to 19 degrees as I can get in current climate.
I'll be dry-hopping with:
20g NZ Styrian Goldings
10g Target
Water was adjusted with some calcium sulphate. This time I put the salts into the mash and into the kettle, rather than adjusting the strike water and sparge water.
Very smooth brew day - mashed in at around 10.45am and had pitched yeast by 3.30pm. Original Gravity was right on the button at 1.050. Colour was a little darker than I'd planned. If I do this again I'll back off the roast barley a little more (down to 20g, maybe). -
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I'm brewing my CS Ale tonight... an American Style Pale Ale that was reasonably popular when it was in my keg. I've made some small tweaks to the original recipe, but should only improve the flavour.
CS Yakima Monster
10-A American Pale Ale
Date: 13/09/2008
Size: 24.39 L
Efficiency: 85.0%
Attenuation: 80.0%
Calories: 181.09 kcal per 12 fl oz
Original Gravity: 1.055 (1.045 - 1.060)
Terminal Gravity: 1.011 (1.010 - 1.015)
Color: 16.79 (5.0 - 14.0)
Alcohol: 5.75% (4.5% - 6.2%)
Bitterness: 70.1 (30.0 - 45.0)
Ingredients:
5 kg Maris Otter Pale
.2 kg Caramalt 33
.1 kg Light Crystal
30 g Nugget (11.6%) - added during boil, boiled 60 min
25 g Amarillo (8.5%) - added during boil, boiled 10.0 min
25 g Simcoe (12.3%) - added during boil, boiled 10.0 min
25 g Amarillo (8.5%) - added during boil, boiled 1 min
25 g Simcoe (12.3%) - added during boil, boiled 1 min
50 g Amarillo (8.5%) - added dry to secondary fermenter
50 g Simcoe (12.3%) - added dry to secondary fermenter
1.0 ea White Labs WLP001 California Ale
Schedule:
Ambient Air: 21.11 °C
Source Water: 15.56 °C
Elevation: 0.0 m
00:03:00 Mash In - Liquor: 13.25 L; Strike: 75.33 °C; Target: 67 °C
01:03:00 Sacc Rest - Rest: 60.0 min; Final: 66.0 °C
01:04:00 Infusion - Water: 6.98 L; Temperature: 98.0 °C; Target: 76 °C
01:14:00 Mash Out - Rest: 10 min; Final: 76.0 °C -
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Cheers bro... you'll be supping on this in a mere 6 weeks! Yeah - the IBUs are only slightly over the guidelines for an APA - what's 25IBU between friends? I hit all the numbers too:
Mash: 67.5
OG: 1.056
21 Liters in the fermenter
4 Liters of hop / trub loss.
Just another day at the office... -
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I pitched the yeast in this last night. Can't remember what strain it was though... I guess you will all have to pull out your "Professional Taster" hat when it comes to drinking this one.
If you think wlp001... think again - Check the Date on the recipe export! -
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O
M
G
I just took a hydro sample, the the beer never made it to the hydrometer. It's been on the dry hops for 3 days now... and BOY OH BOY... I have to change my undies... I dont mean to build up your expectations or anything... but this is coming along in a way that really suits my taste buds.
Having said that... I don't know what is actually left of my taste buds - caonsidering the amount of Iso Alpha Acid that has slowly eaten away at them. My sense of smell is fine though... and I only need 4 words to describe what is going on here:
Passionfruit
Pine Resin
Mandarines
Maybe 5:
Yum. -
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Permalink Reply by HerrSchnapps on
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I'll be in my bunk...
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