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McBrown Ale II
Northern English Brown Ale • All Grain • 11 gal
Simple Brown
February 26, 2012 pm 02:54pm
1.0/5.0 1 rating
Ingredients (All Grain, 11 gal)
- 17 lbs
Pale Ale Malt; Briess
Pale Ale Malt; Briess
Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 1.5 lbs
2-Row Caramel Malt 40L; Briess
2-Row Caramel Malt 40L; Briess
Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 2 oz
East Kent Goldings - 5.0 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Mash at 154
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 14.9 SRM | 12 - 22 | |
| Alcohol: | 5.2% ABV | 4.2% - 5.4% | |
| Bitterness: | 26.7 IBU | 20 - 30 | |
Discussion
No good
2012-06-08 1:25pm
Too much brown malt?
That sucks.
2012-06-08 2:47pm
I've never used Brown malt, so your results have raised my curiosity. Not many recipes on Beer Tools use as much Brown malt as this one, but it is interesting that your Brown McPorter recipe is similar and used about the same percentage (9.4). Could there be something about the American Ale II vs. the London Ale strain used for the porter?
You might be on to something
2012-06-08 3:46pm
I was thinking it might be a yeast issue, but did not realize I had used that much in the Brown McPorter, which was excellent. It could be the the Porter went full circle by using chocolate malt to finish the "browning." It might be a combination of yeast and the fact that in this beer, the brown malt was pretty much the driving flavor, by itself. I have not tasted it in a while, but I did let it condition in the keg for some time already, before my assessement. I have 10 gallons of it! I might be able to cook with it and make some chili, or use it to brine some chicken.
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