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yso191:
My next brew will be a Southern English Brown.  I'm thinking that I may have too much going on with the grain bill, but can't bring myself to delete something.  I looking for a nutty, caramely, malt forward beer, with a touch of sweetness.  What do you think?

Type: All Grain Date: 3/24/2013
Batch Size (fermenter): 5.50 gal Brewer: Steve Harrison
Boil Size: 7.50 gal
Boil Time: 60 min Equipment: A My 5 gallon
End of Boil Volume 6.50 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency 85.2 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0

Ingredients
Amt Name Type # %/IBU
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 68.6 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 8.6 %
8.0 oz BlackPrinz Malt (500.0 SRM) Grain 3 5.7 %
8.0 oz Honey Malt (25.0 SRM) Grain 4 5.7 %
8.0 oz Pale Chocolate Malt (200.0 SRM) Grain 5 5.7 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.9 %
4.0 oz Special Roast (50.0 SRM) Grain 7 2.9 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 8 18.4 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 9 -
 
Beer Profile
 
Est Original Gravity: 1.044 SG Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.2 % Actual Alcohol by Vol: 3.9 %
Bitterness: 18.4 IBUs Calories: 131.4 kcal/12oz
Est Color: 29.4 SRM

majorvices:
I'd get rid of the 120l crystal and the honey malt. Let the pale chocolate and the special roast shine through. Otherwise they will get lost.

The 120 is going to give you dark raisin like sweetness and 8 Ozzie of honey malt is going to give you a "honey like" sweetness that may be cloying. Simplicity!

jeffy:
The commercial examples of Southern English Brown are pasteurized and back sweetened.  Ant Hayes did a presentation on it at one of the NHC's several years ago.  To me it tasted more like Pepsi than it did beer.  Very little roast and seemingly artificially sweet.

yso191:
Thank you!

goschman:
Personally, I would get rid of the crystal 120 and possibly decrease the 80 (by percentage), leaving the honey malt in. I cannot speak to the style so much but I like your where you are going with it.

My last batch was a blonde ale with 6.25% honey malt. The sweetness is just about perfect but keep in mind there was no additional crystal malt in my recipe.

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