brown ale MK II 20-05-07

[delboy]

having another go at a brown ale, this time im going to do something based upon the recipe gastronaut came up with

Heres my tweaked version

4.5 kg Marris otter (4-5 E.B.C)
500g crystal 60 (120-125 E.B.C)
200g chocolate malt (500 E.B.C)
50g Black malt (1160 E.B.C)


Mash for 75 min at 67-68 C

Hops -

20g Target at 11 % for 60 mins
30g goldings at 4.1% 15 mins

30 IBU (rooftop website, IBU claculator)

75 minute boil

I working this out to have an approximate SRM of 22-23, does it look like im in the right ballpark??
Im hoping this is something not to disimilar to newkie brown.

[abaxas]

Im hoping this is something not to disimilar to newkie brown.

The correct term is 'Dog'.

[delboy]

Im hoping this is something not to disimilar to newkie brown.

The correct term is 'Dog'.

ok, newkie Dog it is then

[abaxas]

However back on topic...

Make sure we get some feedback on this one. I've always been partial to a 'bottle of dog', but not the fights that ensure afterwars

[delboy]

just shy of 5 gallons in the fermentor at 1048, quite happy with that since i stopped the sparge way early at 1016-1018.
Took me less than 5 hrs, everything cleared away and the kitchen spotless, plus i managed to get a 15 mile cycle in during the mash .

[oblivious]

That some good going!

[delboy]

Big crusty yeast head on the brew, im sticking with the starters for dry yeast

[Wez]

Big crusty yeast head on the brew, im sticking with the starters for dry yeast

Superb, I assume you gave DaaB's flying starter another go then

[delboy]

Big crusty yeast head on the brew, im sticking with the starters for dry yeast

Superb, I assume you gave DaaB's flying starter another go then

oh yes

[delboy]

This is sitting in the primary at the moment, the gravity reading is 1020 (down from 1048) and has been for several days now despite rousing the S04 yeast.

I think in hindsight i changed too many variables on my last brewday, i managed to sparge a whole lot quicker and i got the runnings into the boiler and up to a temp to stop further conversion very quickly.
Normally im quite slow at the sparging (to much recirc etc) and it goes into a bucket and is later transferred to the boiler, im guessing this was allowing a lot more conversion to occour close to the optimal 60 C for simple sugar production and hence why my beers tended to be on the thin side.

This time as well as doing everything quicker i also mashed higher 68-69 C this in conjunction with my quicker sparging and boiling must have left me with a wort very high in dextrins.

Anyway would it be worthwhile throwing in some nottingham to see if it would drop it down a few points so as its not like drinking cough syrup

[delboy]

I had also considered dry beer enzyme, but i'd have to order it from H&G so goodness knows when i'd get it.
I haven't used it on an AG brew yet (never had to up till now) but when i used a sachet on a kit beer it made it very thin.
What about using half a sachet??

Failing that i might just try a glass of it tonite and if it isn't undrinkable keg it and call it a dessert beer

One thing is for sure though, if i stick with my new speedy sparging method i'll have to go back down to around 65C on the mash on the next brews.