[HoosierBrew]

I'm a bit worried about a brown ale being too piney. Even if it's appropriate for the style, it doesn't fit my preference. Since I'm not that familiar with simcoe I figure the easiest way to avoid a piney brown ale is to ixnay the simcoe.

And the Columbus. Pretty dank and piney, too.

[Phil_M]

And the Columbus. Pretty dank and piney, too.

Perhaps Denny or anyone who has brewed it can chime in, but I take it that Noti Brown would be pretty piney then? With that big dose of Chinook at the end?

Then two paths are becoming apparent: Use the hops I have to create something more in the same vein of Denny's Noti Brown, or try and dial back the pine a bit. I don't have any earthier hops, so perhaps the piney variant is the wisest choice.


Pine bark brown:

OG 1.060

75% Maris Otter
10% Amber Malt
5% Medium Crystal
5% Munich 10L
5% Chocolate Malt

60 minute: Simcoe ~25 IBU
45 minute: Columbus ~17 IBU
45 minute: Crystal ~7.5 IBU
30 minute: Crystal ~3 IBU
15 minute: Crystal ~2 IBU
0 minute: Simcoe ~1 oz

I've only got 10 lbs of MO, so I've added some Munich to get me to the desired OG within the ingredients I have.

[HoosierBrew]

And the Columbus. Pretty dank and piney, too.

Perhaps Denny or anyone who has brewed it can chime in, but I take it that Noti Brown would be pretty piney then? With that big dose of Chinook at the end?

Then two paths are becoming apparent: Use the hops I have to create something more in the same vein of Denny's Noti Brown, or try and dial back the pine a bit. I don't have any earthier hops, so perhaps the piney variant is the wisest choice.


Pine bark brown:

OG 1.060

75% Maris Otter
10% Amber Malt
5% Medium Crystal
5% Munich 10L
5% Chocolate Malt

60 minute: Simcoe ~25 IBU
45 minute: Columbus ~17 IBU
45 minute: Crystal ~7.5 IBU
30 minute: Crystal ~3 IBU
15 minute: Crystal ~2 IBU
0 minute: Simcoe ~1 oz

I've only got 10 lbs of MO, so I've added some Munich to get me to the desired OG within the ingredients I have.

Personally, I like the piney hops, and Chinook is great in Noti (brewed it several times). I'm just saying that if you don't like piney hops (or like them for this style) you could sub in some of the others you have on hand.

[pinnah]

I like the Noti, and think the Willamette is a key addition.
Personally, I might think about using all that Crystal as FWH.

Cheers to the American Brown.

[denny]

And the Columbus. Pretty dank and piney, too.

Perhaps Denny or anyone who has brewed it can chime in, but I take it that Noti Brown would be pretty piney then? With that big dose of Chinook at the end?

Then two paths are becoming apparent: Use the hops I have to create something more in the same vein of Denny's Noti Brown, or try and dial back the pine a bit. I don't have any earthier hops, so perhaps the piney variant is the wisest choice.


Pine bark brown:

OG 1.060

75% Maris Otter
10% Amber Malt
5% Medium Crystal
5% Munich 10L
5% Chocolate Malt

60 minute: Simcoe ~25 IBU
45 minute: Columbus ~17 IBU
45 minute: Crystal ~7.5 IBU
30 minute: Crystal ~3 IBU
15 minute: Crystal ~2 IBU
0 minute: Simcoe ~1 oz

I've only got 10 lbs of MO, so I've added some Munich to get me to the desired OG within the ingredients I have.

Not "piney" in the least.

[denny]

I like the Noti, and think the Willamette is a key addition.
Personally, I might think about using all that Crystal as FWH.

Cheers to the American Brown.

I agree on the Willamette.  It's not a hop that I like or use a lot, but it's perfect in that beer.

[Phil_M]

I think I'm going to go with the recipe a few posts back, that seems a safe bet as the hopping is based on a proven beer.

My wife loves American hops far more than I, so on the off chance that it's not my favorite beer it still won't be a problem. 

[Phil_M]

Getting ready to brew this tomorrow. Turns out I've only got 9 lbs of MO, so I've adjusted the malt bill slightly. Might be blurring the lines between a brown ale and a porter at this point, but that's fine.

I'll be using the "Brown Full" Bru'n Water profile.
Mash @ 153^o for 60 min.

65% Maris Otter
15% Amber Malt
10% Munich 10L
5% Medium Crystal
5% Chocolate Malt

Hops

60 min: Simcoe 0.504 oz. (22.4 IBU)
45 min: Crystal 0.596 oz. (6.7 IBU)
45 min: Columbus 0.367 oz (16.9 IBU)
30 min: Crystal 0.413 oz (3.9 IBU)
15 min: crystal 0.367 oz (2.2 IBU)
Flameout: 1 oz Simcoe

Yeast:
Wyeast 1450
I'm going to make a "shaken not stirred" starter tomorrow morning, pitching at high krausen, and plan on fermenting the beer at 65^oF.

[Phil_M]

Finally kegged this beer today. FG ended up being 1.018. Would you all expect that with this yeast/recipe/mash schedule?

[lenphallock]

Ya. 1.018 is a good FG for a brown. It has a low percentage of base malts. I would expect to be around there. It really depends on taste. How did it taste?


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[HoosierBrew]

I agree, how does it taste? Mine usually hits ~ 1.016 with 1450 and is just right for what I'm after.

[Phil_M]

Taste is fine, maybe a little sweeter than I would want, but not too much for the style.