Anyone got a recipe for - Manns Brown Ale?

[Frothy]

Manns Brown Ale
2.5% and really drinkable in large quantities. My brew classic euro beers at home hasn't got this one and I can't find a recipe on google? Eternally greatful for any suggestions.

cheers
Frothy

[oblivious]

I think BYO had a similar one around two months ago

[oblivious]

Dave Lines extract version suggests...

15L

1000g lme

60g crushed black malt

10ml Caramel

15g Northern Brewer

30g Hop Extract

5 saccharin tabs

5 saccharin tabs, could you not replace them with 500g of crystal malt?

[steve_flack]

5 saccharin tabs, could you not replace them with 500g of crystal malt?

If I was going to replace them with anything I'd use lactose. Crystal has flavour consequences other than sweetness.

[delboy]

Has anyone tried daves 5 sacch tablets trick, how does it come out?

[Aleman]

The saccharin tablets were added to Daves recipes because the yeast available at the time was very attenuative, therefore in order to retain some residual sweetness he added an unfermentable sweetener. Personally I would brew it with a Windsor or SO4 Dry yeast and forget about the Saccharin. I would go with 1.5Kg of LME for 15L to give 1.032 Gravity, as the 1KG just gives 1.021, way underpowered IMO.

If I was Making an All Grain Version, I'd mash at 67C and use 5% Crystal and 10% Dark Brown Sugar, to give a attenuated 'Sweet' beer.

[oblivious]

What about using WPL002?

[Frothy]

Excellent stuff - thanks for the recipe Daab. Some unusual ingredients there. Instead of the lactose I'll head down to the chemist and grab some lactulose - for that laxative effect.

I was wondering if the real thing might be made with the old style brown malts throughout instead of pale malt + dark adjuncts. There's an SRM colour chart somewhere so I might guestimate a few calc's for the dark grain/ colour.

cheers
Frothy

[Aleman]

I was wondering if the real thing might be made with the old style brown malts throughout instead of pale malt + dark adjuncts.

You have got to be kidding??? Bog standard 'keg' mild from the 70's was made the cheapest way possible, probably along the lines of makle a pale beer and add brewers caramel to darken. (Actually the way a certain Scottish brewing company makes their dark mild today - Add caramel to the Lager!).