Hey everyone, so I'm wanting to a bit of an experiment here. First, I like nut brown ales, and so does my wife, which only means that I get to keep brewing more and more and buying lots of crazy **** when I brew things she likes! Secondly, I started getting thoughts in my head about doing some flavor and aroma hops on top of a nut brown to see if I could find something that could compliment that nutty/biscuity flavor. Third, I'm really interested in these new german hops coming out, and my brew store just happened to get a pretty good supply of them, so I thought i better buy some before people buy them up!
So here's my recipe I've come up with. Still learning about percentages of special malts and stuff, but come up with a color that seems good, and researched each malt and what they bring to the table. Can you give me some suggestions on anything I should improve?
Batch Size (fermenter): 25.00 l
Bottling Volume: 24.17 l
Estimated OG: 1.057 SG
Estimated Color: 36.0 EBC
Estimated IBU: 26.2 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
0.45 kg Caramel/Crystal Malt - 80L (120.0 EBC) Grain 1 8.1 %
0.28 kg Brown Malt (180.0 EBC) Grain 2 5.0 %
0.22 kg Caraamber (70.0 EBC) Grain 3 3.9 %
0.13 kg Chocolate Malt (600.0 EBC) Grain 4 2.3 %
1.50 kg LME Munich (Briess) (20.0 EBC) Extract 5 26.9 %
30.00 g Fuggles [4.50 %] - Boil 45.0 min Hop 6 9.3 IBUs
20.00 g Fuggles [4.50 %] - Boil 15.0 min Hop 7 3.4 IBUs
1.50 kg DME Golden Light (Briess) [Boil for 1 mi Dry Extract 8 26.9 %
1.50 kg LME Pilsen Light (Briess) [Boil for 1 mi Extract 9 26.9 %
20.00 g Hallertau Blanc [9.00 %] - Steep/Whirlpo Hop 10 4.1 IBUs
1.5 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 11 -
20.00 g Hallertau Blanc [9.00 %] - Dry Hop 5.0 D Hop 12 0.0 IBUs
A few comments about the recipe:
the crystal malt is one that apparently only my lhbs has, aka it's likely one the maltsters (thomas fawcett and sons) messed up and sold to a low-profile norwegian hbs. it's not one they generally offer. but it's supposed to be practically like their normal crystal malt (described as giving a fresh toast and caramel flavor without toppling over to burnt raisin).
they don't have biscuit malt, and the caraamber is one i found is supposedly a substitute.
the chocolate malt is actually a pale chocolate malt by TF&S.
the munich extract was just me thinking it should add a little more complexity to the profile, but it could be overdoing it i suppose.
So here's my recipe I've come up with. Still learning about percentages of special malts and stuff, but come up with a color that seems good, and researched each malt and what they bring to the table. Can you give me some suggestions on anything I should improve?
Batch Size (fermenter): 25.00 l
Bottling Volume: 24.17 l
Estimated OG: 1.057 SG
Estimated Color: 36.0 EBC
Estimated IBU: 26.2 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
0.45 kg Caramel/Crystal Malt - 80L (120.0 EBC) Grain 1 8.1 %
0.28 kg Brown Malt (180.0 EBC) Grain 2 5.0 %
0.22 kg Caraamber (70.0 EBC) Grain 3 3.9 %
0.13 kg Chocolate Malt (600.0 EBC) Grain 4 2.3 %
1.50 kg LME Munich (Briess) (20.0 EBC) Extract 5 26.9 %
30.00 g Fuggles [4.50 %] - Boil 45.0 min Hop 6 9.3 IBUs
20.00 g Fuggles [4.50 %] - Boil 15.0 min Hop 7 3.4 IBUs
1.50 kg DME Golden Light (Briess) [Boil for 1 mi Dry Extract 8 26.9 %
1.50 kg LME Pilsen Light (Briess) [Boil for 1 mi Extract 9 26.9 %
20.00 g Hallertau Blanc [9.00 %] - Steep/Whirlpo Hop 10 4.1 IBUs
1.5 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 11 -
20.00 g Hallertau Blanc [9.00 %] - Dry Hop 5.0 D Hop 12 0.0 IBUs
A few comments about the recipe:
the crystal malt is one that apparently only my lhbs has, aka it's likely one the maltsters (thomas fawcett and sons) messed up and sold to a low-profile norwegian hbs. it's not one they generally offer. but it's supposed to be practically like their normal crystal malt (described as giving a fresh toast and caramel flavor without toppling over to burnt raisin).
they don't have biscuit malt, and the caraamber is one i found is supposedly a substitute.
the chocolate malt is actually a pale chocolate malt by TF&S.
the munich extract was just me thinking it should add a little more complexity to the profile, but it could be overdoing it i suppose.