Jon, nice looking Pils. I'm sure that you brew this fairly often, so is there any flavor difference that you can tell?
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I'll go completely against the grain and suggest a Mild or an English Bitter. Or better yet, one in-between the two - an English Bitter with some Simpson's Double Roast to land in a "sweet spot" between the two styles. I just made some of that and I am having trouble not tapping into it every night this week!I agree that a Mild would be very nice.
Yeah, my usual recipe is in the mid 30's for IBU's, but I had 2 oz of Williamette left from last year's hops. Probably should've used 1.5 oz @ 60 min, but I'll see how it turns out.25 IBU's , so on the lower end of the range
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Noti Brown comes out in the 45ish range. IMO, American brown should have a firm bitterness.
8 lbs American 2 rowI'm making a Brown ale today and it got me thinking. This style seems to be lost in the last 5-10 years with all of the IPA's and Bourbon Barrel stuff as of late. This style was my favorite when I first started to get into craft beer in the early 90's. I enjoy the delicate balance of malty, caramel with a touch of biscuit, roast. I can't think of a better beer for sitting around a fire on a Autumn night. Anyway, I changed my recipe a bit this year and added some Munich (inspired by Denny's Noti) for some more malt flavor.
Thought to myself "That's a pretty beer", and I remembered this thread.Very nice! I've made many sour beers with fruit, but never marionberries. How does it taste?
Marionberry lambic. In the primary for a year and change, and on fruit for 4 months of that: