PastorofMuppets
brewing beer leads to happy life
First off this recipe is already crushed and ready to brew so if it sucks then im kinda already committed. I just want some feed back on the malt bill because i was unaware of the idea the brown malt and special roast are supposed to be similar.
4 lb pale 2 row
4 lb MO
1.5 lb crisp brown
1 lb dark crystal (simpsons)
1 lb special roast (briess)
.75 oz EKG 60 min at 7.1 aa
1 oz fuggles 4.5 30 min
.75 EKG 10 min 7.1aa
wyeast 1968 ESB
according to beersmith
1.052 at 70% (i am usually about 75%)
IBU 30.6
color 19.5 SRM
Est abv 5.0
I am trying to develop my house brown ale. I made a version recently which had far too much chocolate taste so I eliminated chocolate malt from my recipe. I read many awesome stories of the deliciousness of brown malt and wanted it to be prevalent in the brew. I am wanting a malty but balanced ale that can be my own kinda flavor. Not super nutty, more caramel in taste but not raisin as a strong note. Need thoughts. As I said this beer is up for brewing this weekend and i am open to thoughts of all varieties.
4 lb pale 2 row
4 lb MO
1.5 lb crisp brown
1 lb dark crystal (simpsons)
1 lb special roast (briess)
.75 oz EKG 60 min at 7.1 aa
1 oz fuggles 4.5 30 min
.75 EKG 10 min 7.1aa
wyeast 1968 ESB
according to beersmith
1.052 at 70% (i am usually about 75%)
IBU 30.6
color 19.5 SRM
Est abv 5.0
I am trying to develop my house brown ale. I made a version recently which had far too much chocolate taste so I eliminated chocolate malt from my recipe. I read many awesome stories of the deliciousness of brown malt and wanted it to be prevalent in the brew. I am wanting a malty but balanced ale that can be my own kinda flavor. Not super nutty, more caramel in taste but not raisin as a strong note. Need thoughts. As I said this beer is up for brewing this weekend and i am open to thoughts of all varieties.