Discussion on brewing beer from malt extract, hops, and yeast.
Stonechat wrote:Hi Dazzer, I did not intend to put you off doing a Mann's clone and am sorry if I did. Sometimes you have to give something like this a try and if not successful keep tweaking what you do until you get close.
No i will give it ago, its only 15 litres.
You know what they say "He Who dares wins!!"
- Under the Table
- Posts: 1428
- Joined: Tue Feb 05, 2008 6:33 pm
- Under the Table
- Posts: 1352
- Joined: Fri Jan 27, 2006 6:00 pm
- Location: Shropshire
Is it possible that Manns Brown contains lactose?
The nearest I got to a Manns Brown Ale was called Titanic Lifeboat Ale. I got this from a book titled Brew Your Own Real Ale At Home. This was a very refreshing pint and I made two 5 gallon barrels of the stuff. I might make another batch of this and bottle it for the winter months. Oh I forgot to mention that I made it from a full mash. I've just realised I'm reading the extract section. OOOpps
Pardon me for resuscitating an old thread...
In what was a surprising development, I've been fairly pleased with the few batches of Southern English Brown I've made of late. The recipes I used were not dissimilar to Jamil Zainasheff's recipe
. High mash temp, loads of spec malts (~25%), however as much as I respect his work, I don't really want to use saccharine as per the late great Dave Line. Previously I've used Wy1026, they were quite clean and refreshing (not thin, watery or boring though), other brewers liked them, so I thought I'd try Wy1768 for malt emphasis and perhaps some fruit character, if it gets too pushy or cantankerous I'll go back to 1026. This is the third attempt in this current series, I'd welcome any suggestions or observations.
Code: Select all
Size: 22.2 litres
OG: 1.040, FG:1.010, Alc(abv):3.9, IBU:16.6, SRM: 26.9
Name amount units pppg lov %
Bairds Perle 2.10 kg 1.038 4.0 58.5%
Weyermann Munich II 0.60 kg 1.036 9.0 16.7%
Simpsons Heritage Crystal 0.22 kg 1.036 90.0 6.1%
British Chocolate 0.20 kg 1.034 475.0 5.6%
Thomas Fawcett Dark Caramalt 0.14 kg 1.034 55.0 3.9%
British Brown 0.11 kg 1.032 70.0 3.1%
German Wheat Caramel 0.11 kg 1.038 45.0 3.1%
Weyermann Rye Caramel 0.08 kg 1.036 65.0 2.2%
German Carafa Special 0.03 kg 1.030 900.0 0.8%
Step Temp End Ramp Min
alpha 69.0 69.0 0 90
Name amount units Alpha Min IBU
Northdown 24.00 g 5.8 70.0 16.6
Yeast: Wyeast 1768PC English Special Bitter
90 minute boil
Caramelise 2L whole wort and return to boil
Thorough diacetyl rest
- Piss Artist
- Posts: 107
- Joined: Tue Jun 14, 2011 9:55 am
- Location: Oxford, UK
Pardon me for resuscitating an even older thread (and for coming out of a long posting hibernation to do so). I've recently been enjoying Manns Brown Ale, on for £1 a bottle at my local Morrisons. At 2.8%, it is light weight and, as noted, extremely sweet compared to most beers. I was looking for hints on a recipe, which led me to this thread.
Having read it through, the thought strikes me - what about brewing a stronger beer (for the bottle conditioning and keeping properties) and then adding it to a dose of a caramel syrup (and possibly even some water) on serving? I know that sounds like it could be a ghastly cocktail but I wonder if it would be a pragmatic approach to capturing an easy going session beer without messing around with either saccharine or pasteurisation as ways to stop the yeast in the bottles getting carried away in a fermentable sugar-rich environment?