Award Winning British Brown Ale All-Grain Recipe
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- Опубликовано: 13 окт 2024
- Buy this recipe kit at Bacchus and Barleycorn
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Learn how to brew your best British Brown ale (Northern Brown). I've collected data from 40 Award Winning recipes and analyzed them for you to develop your best homebrew.
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I love your work. So sensible.
nice recipe!!
Thanks!
Thanks. I see your salt additions are higher for your sparge water vs the mash. Is that because you are treating 7.8 gallons, then only using 2.22 of that volume? Reason I ask is because I BIAB and often remove 2 gallons of my strike water to a cooler for a sparge once I remove the bag. I usually treat the full volume of water with the salts, remove the 2 gallons for the sparge, then begin the mash. Should I be doing this any differently? Again, thanks for all your videos.
You're Probably right and bring up a great point I need to look at. Brewfather Automatically calculates this. I need to compare Brewfather's recommendations to Brunwater for the same water profile to see if they're overcharging the sparge water as only a portion of it ends up in the kettle. At the end of the day the ion ppm in the kettle is what you want and thats what I report in my videos.
I like Imperial’s “House” for its performance, but I find it to ferment very very cleanly, like Chico levels of clean, which kind of defeats the purpose of English yeast. So far I have used it in the mid-to-high 60s. I want to experiment with the low 70s and see if I can get more expression without undesirable byproducts. Open fermentation would be another option but probably not smart in my breezy garage!
it's becoming one of my favorite strains to use. I use it in my American Strong ale and love that its basically halfway between Chico and fullers. Great performer and very versatile.
@@MeanBrews English brown ale you mean bottled mild
How does one calculate the amounts of the ingredients for a any given final batch?
With scale to your batch size and efficiency. If you use brewfather you can copy the recipe and scale to your system.
It's fascinating to me that Brown Malt isn't critical to the success of the style. WHY DOES IT EXIST!?
I was also suprised by this
I’ve been using brown malt since hearing good things about it. To be honest, in low to moderate amounts, it is a bit strange. It doesn’t even have the punch of a medium crystal. I think brown malt may be better suited to boosting the flavor of darker beers like stouts and porters, and being used in large quantities.
Just because a beer is brown in color, doesn't mean it needs to use brown malt. Brown I think has just been replaced by pale chocolate.
It's mostly used in porter, stout, and dark mild. Historically porter used to be almost entirely brown malt with a little pale malt for conversion.
Would pressure fermentation change the time frame, say at 12psi?
I wouldn't pressure ferment this beer. you want esters