Did you use the correct yeast strain? This is imperative to getting the right flavor.
I used Wyeast 1968 which is what is called for in the recipe.
Did you use the correct yeast strain? This is imperative to getting the right flavor.
Right on. I would guess that the higher attenuation is more of an explanation for your flavor than the higher OG. I also pitch low (62*) and try to ferment around 65 for the bulk of it, then ramp up to 70 to finish.
Because it's got a nice dose of dark malt, this can take a little extra time to reach peak flavor but it's a fairly sustained peak. You may find it improving over a couple weeks.
Fixing to enter this into a competition....would it do any good in American Brown ale? I would think it would get overshadowed by all the Janet's browns and the like (even though MD is a classic example). My gut tells me just put it in as a northern english brown.
I brewed this recently, and it came out a damn tasty beer. Granted, here in CT we don't have Moose Drool to compare it to, but on a recent trip out to Denver I got to try the real thing. From what I remember, this is a pretty close rendition. Recipe tweaked for ease of measuring and available hops.
Deer Dribble Brown Ale
10 lbs. American 2-row
1.25 lbs. American Caramel 80°L
.25 lbs. American Chocolate Malt
.03 lbs. American Black Patent
1.25 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 60 min.
0.50 oz. Willamette (Pellets, 5 %AA) boiled 15 min.
0.50 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 1 min.
Single infusion mash at 151 for 1 hour, 60 min boil. Fermented with Wyeast 1056 at 67 degrees. OG 1.053, FG 1.012. 19 SRM, 35 IBUs, 5.2% ABV
Is that .5oz of black patent correct? Or is that supposed to be .5lbs? Cant wait to try this!
-klink
Don't use .5 pounds of black patent! That is a lot! The small amount of BP is for color only.Is that .5oz of black patent correct? Or is that supposed to be .5lbs? Cant wait to try this!
-klink
Don't use .5 pounds of black patent! That is a lot! The small amount of BP is for color only.
I just brewed a three gallon batch. The immersion chiller is doing its thing as I write this. I used .3 ounces of BP! I needed to use my small gram scale to weigh it accurately.
I used 12 oz., up from 10, of the 80 degree crystal malt, to hopefully gain a bit more maltyness.
Edit: Oh and I had to use my gram scale for the hops as well. It doesn't seem like much hops at all but it works out just fine in a three gallon batch.
I used:
20g EKG
9g Willamette
9g Liberty
Ahh ok. The guy at my LHBS was ringing me up and just gave the black patent because he didnt know how to ring up .5 oz haha. He also said "That sounds like a Jamil recipe". Anyway, have a yeast starter going and will brew this up on Monday. Thanks all for posting recipe and the replies
Hello All,
So I have this bottled up conditioning in a closet right now. 2 weeks in the fermentor and Christmas Eve will be 3 weeks in the bottle. I was wondering if anyone has any experience with this brew as it ages. What I mean is, does it get better with age, worse with age? I am hoping at three weeks it will already be delicious as i am serving it Christmas day. Any thoughts?
Thanks and Merry Christmas!
-Klink
Anyone else get their FG in the 1.020's?
I'll be brewing this tomorrow. I used Jamil's recipe on the first page of the thread except I added a half pound of flaked oats.
My LHBS has Crisp Crystal 77. Anyone know if this is the same as what the original recipe calls for? The only other thing they have similar is Caramel 80
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