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English Brown for today
  • flyfisherwesflyfisherwes
    Posts: 1,053
    70% golden promise
    10% Crystal 120
    10% Crystal 60
    7% Chocolate
    3% UM Wheat

    OG 1.060
    IBU 30


    This is what I have so far. I could use some help tweaking it. I really don't care if I'm true to a style. I just want something good. I also want something I can't go buy for 8bucks a six pack.

    I have some crystal 10, vienna, victory, aromatic, and special B that could go in this or be subbed out. I still have a little MO but this golden promise seems really similar to the MO.

    I don't know which way to go as far as hop variety. I have several varieties and I'm sure I can use something.

    HOP AA%
    columbus 12.8
    Magnum 11.6
    Cascade 6.6
    willamette 6
    Tettnanger 4
    Magnum 11.6
    cascade leaf 8.8
    crystal leaf 3.3

    Galena 13.2
    Nuggett 12.4
    Colombus 13.3
    Summit 15.5
    Warrior 16
    Willamette 4

    Thanks
    Fly

    PS I'm actually planning on doing this today.

  • ThymThym
    Posts: 103,796
    Willamet+tettnager+cascade are your best bet for style.

    Focus on the tett, use a little of the others to round out the bitterness. Keep it light. A few bittering additions, 60, 45 and 30. (Or skip the 45) then a light hopping at 1 or 2 minutes
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ThymThym
    Posts: 103,796
    No dry hop and skip the flavor hopping between 30 and 5 minutes
    The only thing between me and a train wreck is blind luck..... - Kenny
  • flyfisherwesflyfisherwes
    Posts: 1,053
    ok thanks. so that grain bill looks ok?
  • ceanntceannt
    Posts: 48,486
    If you want an English brown .... cut the crystal down to a total of 15%.... and the og to in the 40s... and use the Willamette ... 60 minute only .... but what you have looks yummy ...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    Exactly whay these guys said. Looks good though.
  • ThymThym
    Posts: 103,796
    I could see cutting to the 50s on OG, but cutting to the 40s will put you square in the Mild category, but without changing the hop profile you will end up with a bitter. .052 is probably the lowest I would go.


    And Tett is more common in browns than the willamette, although its close.

    Commercial english browns usually have more than one bittering boil addition.

    Again, my info is based on interpretation from Designing Great Beers. As always its up to you to do what you want.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 48,486
    Mild would run between 33 and 42.. Brown is between 42 and 52.. I like them better around 55 to 58... neither should have any hop aroma and very little flavor from hops. A lot of folks will add flaked maize or sugar to dry it out some... I don't
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,486
    I found that I like the style a whole lot better with a higher gravity, more hops, and more roasted character..... so I just brew a Brown Porter....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    If you want to do something crazy brew and Indian Brown Ale. I'll post the recipe in a few minutes.
  • jlwjlw
    Posts: 16,417
    http://www.homebrewforums.net/discussion/37/dogfish-head-indian-brown-clone-ag#Item_1

    Recipe: Indian Brown Ale
    Brewer:
    Asst Brewer:
    Style: Specialty Beer
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    --------------------------
    Boil Size: 8.05 gal
    Post Boil Volume: 6.24 gal
    Batch Size (fermenter): 5.50 gal
    Bottling Volume: 5.50 gal
    Estimated OG: 1.071 SG
    Estimated Color: 13.6 SRM
    Estimated IBU: 39.8 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 82.1 %
    Boil Time: 90 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    10 lbs 12.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 76.8 %
    15.2 oz Corn, Flaked (1.3 SRM) Grain 2 6.8 %
    10.9 oz Amber Malt (22.0 SRM) Grain 3 4.9 %
    10.9 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.9 %
    6.6 oz Brown Malt (65.0 SRM) Grain 5 2.9 %
    2.2 oz Roasted Barley (300.0 SRM) Grain 6 1.0 %
    6.1 oz Brown Sugar, Light (8.0 SRM) Sugar 7 2.7 %
    0.72 oz Warrior [15.00 %] - Boil 60.0 min Hop 8 33.2 IBUs
    1.20 oz Goldings, East Kent [5.00 %] - Boil 10.0 Hop 9 6.7 IBUs
    1.33 oz Liberty [4.30 %] - Boil 0.0 min Hop 10 0.0 IBUs
    0.25 oz Goldings, East Kent [5.00 %] - Dry Hop 5 Hop 12 0.0 IBUs
    0.25 oz Liberty [4.30 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs
    1.0 pkg British Ale (White Labs #WLP005) [35.49 Yeast 11 -


    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 13 lbs 15.8 oz
    ----------------------------
    Name Description Step Temperat Step Time
    Mash In Add 18.01 qt of water at 163.0 F 152.0 F 60 min
  • flyfisherwesflyfisherwes
    Posts: 1,053
    ceannt said:

    I found that I like the style a whole lot better with a higher gravity, more hops, and more roasted character..... so I just brew a Brown Porter....




    Whats this? Brown Porter?
  • flyfisherwesflyfisherwes
    Posts: 1,053
    Think you can point me towards a recipe?
  • ceanntceannt
    Posts: 48,486
    Just posted one
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • flyfisherwesflyfisherwes
    Posts: 1,053
    ceannt said:

    Just posted one



    I just posted a design thread. with a proposed recipe if you wanna give it a look.
    Thanks.