Brown Ale

[piet_v]

This is one I brewed a couple of months ago.
I am drinking it now and it turned out really great (and I am rather critical of my own stuff).
So here is the recipe

Code: Select all

Brown Ale

Batch Size (L):          22.00    Wort Size (L):     22.00
Total Grain (kg):         5.15
Anticipated OG:          1.054    Plato:             13.39
Anticipated EBC:          44.8
Anticipated IBU:          27.0
Brewhouse Efficiency:       75 %
Wort Boil Time:             75    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Extract   EBC
-----------------------------------------------------------------------------
 68.0     3.50 kg.  Pale Malt ( 2-Rijen )         Groot Britanië 68.37      6
 19.4     1.00 kg.  Munich Mout 15                België         18.88     15
  6.8     0.35 kg.  Invert Syrup Donker (360 EBC) Belgie          7.81    360
  3.9     0.20 kg.  Cara Munich  ( 120 )          België          3.35    120
  1.9     0.10 kg.  Chocolade Mout (  900 )       België          1.57    900

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 20.00 g.     First Gold                        Whole    7.00  19.9  75 min.
 15.00 g.     First Gold                        Whole    7.00   7.1  30 min.
 20.00 g.     First Gold                        Whole    7.00   0.0  Dry Hop

Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
 30.00 ml     Caramel bierkleurstof          Other     15 Min.(boil)

Yeast
-----
Danstar  Windsor

Mash Schedule
-------------

Total Grain kg:     4.80
Total Water L:   23.01

                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
Inmaischen             5      5     60      60   Infuse    63       23.01   4.79
Versuikeren 1          5     20     63      63   Direct   ---     -------   ----
Versuikeren 2          5     40     66      66   Direct   ---     -------   ----
Body                   5     10     73      73   Direct   ---     -------   ----
Uitmaischen            5      5     78      78   Direct   ---     -------   ----


[niels]

This is one I brewed a couple of months ago.
I am drinking it know and it turned out really great (and I am rather critical of my own stuff).
So here is the recipe

Looks like a tasty ale.

Does the caramel colouring also add taste or does it purely affect the beer colour?

Niels

[Dicko]

What temp did you ferment the Windsor at??
I have found it can get very fruity at temps above 19 deg c.

[piet_v]

Caramel adds colour only, you 're not supposed to taste it.
I keep the Windsor between 18° and 19° C (measured in the wort by sensor in SS tube) for the first 2/3 days. Afterwards I let rise a bit to 21° C max.

[Dicko]

I have found Windsor is a very quick fermenter as well, quite often finishing within five days.

It would be a good beer

[KimboKosmos]

This recipe looks tasty, I'll try it myself next Saturday. Could you please tell me how you fermented the ale? I got the temperature from the thread, but not how many days, secondary and when the dry hops are to be inserted.

[squadricus]

Brown ale without brown malt? Is that a southern thing?

[mashy]

Brown ale without brown malt? Is that a southern thing?

I saw chocolate malt in there or have I missed your point?

[judgecc]

Brown malt aint the same as chocolate malt..
http://byo.com/hops/item/1751-brown-malt

[BreadMurderer]

Where is it written that a Brown Ale HAS to be brewed with brown malt? Plenty of them aren't.

[squadricus]

Brown ales and porters were brewed before chocolate malt existed. So it is written in old brewing references before the invention of chocolate malt. Malt aroma compounds peak at about 60* or 70* L. No one produces malts between brown and chocolate, because they taste like ashes. You can brew a brown ale without any dark malts, if caramel color is your thing.

The northern/southern brown ale distinction I recalled seems to have disappeared from the 2015 BJCP guidelines. The 2008 version still has them as subcategories, and neither mentions brown malt, which does appear in porter, stout, and Scottish style descriptions. Given the more hop forward description of the northern brown ales, I'd expect less brown malt in northern than southern browns.