Brown Ale

[delboy]

So from what i can see this morning everyone and their dog has a brew on, my hop and grape order hasn't come for hobgoblin but i reckon i can cobble together enough ingredients to knock out a semi way decent brown ale so i am going to join the masses and get a brew on.

Im either going to being using a recipe that gastronaut posted with a few changes to suit what ingredients i have.

Practically Mashed' Northern Brown Ale

4.1 kg lager pale malt
480g crystal 60
140g chocolate malt

Mashed for 75 min at 67 C

Hops -

35g cascade at 6.8% for 60 mins
40g goldings at 4.1% 15 mins

Put this into the rooftop IBU calculator and it gives me a reading of 34 IBU Gastronaut said Promash made that 28 IBUs)

75 minute boil


Or pehaps this one which is kind of based upon the clone brew newkie brone recipe.

5 Kg of lager malt
0.075 kg crystal malt 120
0.105 Kg of choclate malt

hops
Cascade 6.8 % 60 min 30g
Goldings 4.1 % 15 min 20g
rooftop calculator (26.2 IBUs)

mash at 67-68 C

ferment with S04.

Any suggestions to which one i should do, on the second recipe should i up the speciality grains (i notice clone brews always seem to skimp on them).
Is the IBU calculator at rooftop Brew website accurate?

Im away to heat up the water

[Garth]

have a good one Delboy,

BTW still haven't racked that SNPA, but I have to do it this afternoon as I need the beer fridge for todays brew, Stout (again)

[delboy]

have a good one Delboy,

BTW still haven't racked that SNPA, but I have to do it this afternoon as I need the beer fridge for todays brew, Stout (again)

Be sure and have a taster , mine hasn't cleared yet but im drinking it anyway.
Is there anyone not brewing today?

Have a good one too Garth.

[Wez]

Have a good one delboy!

[Reaper]

Is there anyone not brewing today?

Im not brewing today, but I did have a session yesterday. Im just looking at Marc's book, think I might have a go at 100% Satisfaction tomorrow. All the best for those who are brewing today and dont forget to close the fermenter bucket tap, I left mine on but only lost a few pints. Bugger

regards Paul

[delboy]

Im going to try one of DaaBs starters as well, hoping to see a similar very small lag time

[oblivious]

I like the first recipe

[delboy]

i actually went with the second to get a feel for how close the clone brew book recipes are to the real thing.
Big disappointment the colour wasn't within a country mile of newcastle brown, i ended up doing another small mash with some pale malt another 50g of chocolate, 125g of crystal 120 and about 100 g of crystal 60. In the hope that it would get me up to the same sort of levels as gastronauts recipe.

Has anyone else noticed the clone brew books is very light on speciality grains

[prodigal2]

Is there anyone not brewing today?

All the best for those who are brewing today and dont forget to close the fermenter bucket tap, I left mine on but only lost a few pints. Bugger

regards Paul

Ermm yeah, done that 2 times so far on 2 AG brews. No amount of checking taps, seems to be able to save myself from this brewing faux pas.


I'm not brewing today due to flying out to job tomorrow, I am about to rack 100% elder Spanishfaction into the secondry though.

[delboy]

5 gallons of newcastle pale (supposed to be brown) ale at 1052, pitched with the patented DaaB technique (the royalty cheque is in the post DaaB ). From what others are saying im expecting to see some fermentation action before the nights out

[Wez]

5 gallons of newcastle pale (supposed to be brown) ale at 1052, pitched with the patented DaaB technique (the royalty cheque is in the post DaaB ). From what others are saying im expecting to see some fermentation action before the nights out

It's better than that! I'm drinking todays brew already

[Scooby]

5 gallons of newcastle pale (supposed to be brown) ale at 1052, pitched with the patented DaaB technique (the royalty cheque is in the post DaaB ). From what others are saying im expecting to see some fermentation action before the nights out

I have to give Jim the credit for the 'flying starter', I just take the wort from the boiler at the beginning of the boil, earlier than Jim I believe. You can still send me a cheque if you want though

I've enjoyed this yeast debate but I thought everyone made a starter. I have never brewed a beer without making a starter

From DL: "The first criterion of a successful fermentation is the speed at which the yeast can provide barrier to infection...... The safest way over this problem is to activate the yeast sometime before it is actually needed in the main brew.
A yeast sterter should be used for every brew....." Circa 1974

What took you guys so long

[Wez]

I have been using starters but using wort at the end of the boil rather than drawing it out of the boiler 15 mins into the boil, it got my wort fermenting in a couple fo hours today. Glug glug glug at the moment Cheers Jim/DaaB!

[J_P]

I'll vouch for making a starter too, I pitched nearly dry last time and had and almost 24 hour lag before any noticeable Krausen formed.

This time I pitched the whole litre of starter that had been left in the warm for nearly 2 hours and two hours after that you could see it was winding up ready to go. I then had my tea and in the time it took me to eat that the whole surface of the wort was covered with krausen (a krausen?) after three hours it was well away. I'll be using one again.

[mysterio]

I just rehydrate dried yeast and make a starter for liquid yeast.