Territorial Goose Brown Ale

[filthyastronaut]

My relatively sessionable winter warmer was a complete failure with weird fruity solvent flavors, so I'm going to make an entirely new recipe to take its place. While I think there was an infection involved in the other batch, I will use a swamp cooler to ensure temps stay in check.

Looking for critiques and suggestions. I want a very malty beer with some roast, and a firm hop balance.

Title: Territorial Goose Brown Ale

Brew Method: BIAB
Style Name: American Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.052
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.062
Final Gravity: 1.015
ABV (standard): 6.11%
IBU (tinseth): 36.51
SRM (morey): 20.77

FERMENTABLES:
9 lb - American - Pale 2-Row (80%)
1 lb - American - Caramel / Crystal 60L (8.9%)
1 lb - United Kingdom - Coffee Malt (8.9%)
0.25 lb - Canadian - Honey Malt (2.2%)

HOPS:
1 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 15 min, IBU: 26.04
1 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 5 min, IBU: 10.46

MASH GUIDELINES:
1) Temp: 158 F

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F

 

[ChelisHubby]

This yeast can throw some fruit flavors, I would use either Bry 97 or maybe the San Diego super yeast. I would also mash down around 154. I have never used Coffee malt it might be worth trying in a stout if I ever brew one.

 

[filthyastronaut]

This yeast can throw some fruit flavors, I would use either Bry 97 or maybe the San Diego super yeast. I would also mash down around 154. I have never used Coffee malt it might be worth trying in a stout if I ever brew one.

I was considering Bry-97, I've had very good results with it in a porter. That porter also had Coffee Malt. It's good stuff. Really good medium between roasty and toasty.

I have an IPA fermenting and was going to harvest the 05 from it. I am on the fence though. The high mash temp was to account for its ability to attenuate. I'll lower it depending on the yeast I ultimately use.

Thanks for the input!