Author Topic: Brown ale.  (Read 3285 times)

Offline curtdogg

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Brown ale.
« on: September 01, 2017, 05:58:00 PM »
What's the best mash pH for a hopped up brown ale?
I usually shoot for 5.4 for my IPA and Pale ales.

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Offline denny

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Re: Brown ale.
« Reply #1 on: September 01, 2017, 06:15:46 PM »
close enough.  Maybe 5.3
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Offline brewinhard

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Re: Brown ale.
« Reply #2 on: September 01, 2017, 06:17:08 PM »
I have like 5.4 for these especially if you have a decent amount of roasted malt (ie chocolate) and/or munich.

Offline curtdogg

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Re: Brown ale.
« Reply #3 on: September 01, 2017, 07:30:37 PM »
Not a lot, recipe (janet's brown)
has about 4% chocolate 350L and 8% crystal 40L.
Any thoughts on replacing the 6% wheat with chocolate rye?

Thanks guys.


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Online goschman

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Re: Brown ale.
« Reply #4 on: September 01, 2017, 07:55:50 PM »
Not a lot, recipe (janet's brown)
has about 4% chocolate 350L and 8% crystal 40L.
Any thoughts on replacing the 6% wheat with chocolate rye?

Thanks guys.


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I assume the wheat you are referring to is chocolate wheat? I love chocolate rye so I say go for it.

I normally shoot for a mash pH of 5.6 for brown ales but I brew on the malty spectrum of the style. Dark and bitter/hoppy are two things that usually don't go well (outside of wookey jack :'() together for me
On Tap/Bottled: Euro Pale, Hazeless Daze IPA, Vienna Lager, Dry Hopped Peach Cider       

Fermenting: Kurbis Marzen
Up Next: Red Rye, Hoppy Lager

Offline curtdogg

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Re: Brown ale.
« Reply #5 on: September 01, 2017, 08:02:16 PM »
Not a lot, recipe (janet's brown)
has about 4% chocolate 350L and 8% crystal 40L.
Any thoughts on replacing the 6% wheat with chocolate rye?

Thanks guys.


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I assume the wheat you are referring to is chocolate wheat? I love chocolate rye so I say go for it.

I normally shoot for a mash pH of 5.6 for brown ales but I brew on the malty spectrum of the style. Dark and bitter/hoppy are two things that usually don't go well (outside of wookey jack :'() together for me
No sir, the recipe says white wheat or pale wheat. Assuming the wheat in the recipe is for head retention and body I was thinking of the choc rye for; head retention, body and another dimension of roast/chocolate flavor.

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Re: Brown ale.
« Reply #6 on: September 01, 2017, 08:04:27 PM »
Not a lot, recipe (janet's brown)
has about 4% chocolate 350L and 8% crystal 40L.
Any thoughts on replacing the 6% wheat with chocolate rye?

Thanks guys.


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I assume the wheat you are referring to is chocolate wheat? I love chocolate rye so I say go for it.

I normally shoot for a mash pH of 5.6 for brown ales but I brew on the malty spectrum of the style. Dark and bitter/hoppy are two things that usually don't go well (outside of wookey jack :'() together for me
No sir, the recipe says white wheat or pale wheat. Assuming the wheat in the recipe is for head retention and body I was thinking of the choc rye for; head retention, body and another dimension of roast/chocolate flavor.

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Sounds good to me either way. That should up the roast character for sure.
On Tap/Bottled: Euro Pale, Hazeless Daze IPA, Vienna Lager, Dry Hopped Peach Cider       

Fermenting: Kurbis Marzen
Up Next: Red Rye, Hoppy Lager

Offline curtdogg

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Re: Brown ale.
« Reply #7 on: September 01, 2017, 08:25:17 PM »
Not a lot, recipe (janet's brown)
has about 4% chocolate 350L and 8% crystal 40L.
Any thoughts on replacing the 6% wheat with chocolate rye?

Thanks guys.


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I assume the wheat you are referring to is chocolate wheat? I love chocolate rye so I say go for it.

I normally shoot for a mash pH of 5.6 for brown ales but I brew on the malty spectrum of the style. Dark and bitter/hoppy are two things that usually don't go well (outside of wookey jack :'() together for me
No sir, the recipe says white wheat or pale wheat. Assuming the wheat in the recipe is for head retention and body I was thinking of the choc rye for; head retention, body and another dimension of roast/chocolate flavor.

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Sounds good to me either way. That should up the roast character for sure.
Thanks. It will depend in what my LHBS has in stock.

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Offline curtdogg

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Re: Brown ale.
« Reply #8 on: September 02, 2017, 12:24:42 AM »
Not a lot, recipe (janet's brown)
has about 4% chocolate 350L and 8% crystal 40L.
Any thoughts on replacing the 6% wheat with chocolate rye?

Thanks guys.


Sent from my SM-G930P using Tapatalk

I assume the wheat you are referring to is chocolate wheat? I love chocolate rye so I say go for it.

I normally shoot for a mash pH of 5.6 for brown ales but I brew on the malty spectrum of the style. Dark and bitter/hoppy are two things that usually don't go well (outside of wookey jack :'() together for me
No sir, the recipe says white wheat or pale wheat. Assuming the wheat in the recipe is for head retention and body I was thinking of the choc rye for; head retention, body and another dimension of roast/chocolate flavor.

Sent from my SM-G930P using Tapatalk

Sounds good to me either way. That should up the roast character for sure.
Thanks. It will depend in what my LHBS has in stock.

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Stuck with the original grain recipe.
They had Northern Brewer but not cascade or centennial. I chose Palisade instead, we will see how it turns out.

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Offline curtdogg

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Re: Brown ale.
« Reply #9 on: September 02, 2017, 12:25:54 AM »
close enough.  Maybe 5.3
Denny please school me on why you would go 5.3

Thanks.

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Offline BrewBama

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Brown ale.
« Reply #10 on: September 02, 2017, 12:23:03 PM »
Per Mr Brungard: "Achieving a mash pH that is within a tenth or two of the desired target can produce acceptable results.  General suggestions for mashing pH targets are provided in the table below.  As can be seen in the table, mashing pH has multiple impacts and the brewer can tailor the pH to enhance certain goals. Be aware that other factors beyond pH can affect character. The pH only helps achieve that character"

Suggested Mashing pH Targets (room-temp measurement):

More fermentable wort with less body 
5.3 to 5.4

Less fermentable wort with more body
5.4 to 5.5

More sharpness or tartness in beer
5.1 to 5.2

Lighter-colored beers 5.3 to 5.4

Darker-colored beers 5.4 to 5.6

Hop-focused beers    5.3 to 5.5

Malt-focused beers 5.2 to 5.3

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« Last Edit: September 02, 2017, 12:53:28 PM by BrewBama »
Huntsville AL

Offline HoosierBrew

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Re: Brown ale.
« Reply #11 on: September 02, 2017, 01:48:43 PM »
Another $0.02 - Along the lines of Martin's guidelines, I like 5.5pH for American Brown ale, to soften the impact of the roasted malt. I like the addition of the chocolate but like it not to be overly assertive in brown ale. At the same time, hop character is not diminished in my version of Janet's Brown in the slightest @ 5.5  .
Jon H.

Offline denny

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Re: Brown ale.
« Reply #12 on: September 02, 2017, 03:43:13 PM »
close enough.  Maybe 5.3
Denny please school me on why you would go 5.3

Thanks.

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Because I'm pragmatic and it's close enough.  I might not necessarily shoot for it, but I'd accept it.  I guess that really doesn't answer your original question, though.
Life begins at 60.....1.060, that is!

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Offline curtdogg

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Re: Brown ale.
« Reply #13 on: September 02, 2017, 03:58:13 PM »
close enough.  Maybe 5.3
Denny please school me on why you would go 5.3

Thanks.

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Because I'm pragmatic and it's close enough.  I might not necessarily shoot for it, but I'd accept it.  I guess that really doesn't answer your original question, though.
Because Denny said so is good enough for me. I hope you have a nice day Denny.

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Offline denny

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Re: Brown ale.
« Reply #14 on: September 02, 2017, 04:05:00 PM »
close enough.  Maybe 5.3
Denny please school me on why you would go 5.3

Thanks.

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Because I'm pragmatic and it's close enough.  I might not necessarily shoot for it, but I'd accept it.  I guess that really doesn't answer your original question, though.
Because Denny said so is good enough for me. I hope you have a nice day Denny.

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You, too, sir!
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell