Kenn's Brown Ale - Revision history

Mick Harrison: /* Boil */

2023-08-07T18:02:48Z

Boil

← Older revision		Revision as of 18:02, 7 August 2023
Line 40:		Line 40:
	=== Boil ===		=== Boil ===
	* Boil for an hour then at 10mins:		* Boil for an hour then at 10mins:
	20g Total Sweet Xylitol (unfermentable sugar),		* 20g Total Sweet Xylitol (unfermentable sugar),
	100g Invert no.2 sugar (or whatever colour you’ve made		* 100g Invert no.2 sugar (or whatever colour you’ve made
	Pinch of protofloc		* Pinch of protofloc
	Pinch of yeast nutrient		* Pinch of yeast nutrient

	=== Ferment ===		=== Ferment ===
	* Dab of Brausol before pitching.		* Dab of Brausol before pitching.

Mick Harrison at 18:02, 7 August 2023

2023-08-07T18:02:00Z

← Older revision		Revision as of 18:02, 7 August 2023
Line 7:		Line 7:
	== Awards ==		== Awards ==
	''' GBBF 2023 - Homebrew Competition '''		''' GBBF 2023 - Homebrew Competition '''
	' 2nd – Brown Ales, Milds, Old ales etc '
			2nd – Brown Ales, Milds, Old ales etc

	== Statistics ==		== Statistics ==
Line 39:		Line 40:
	=== Boil ===		=== Boil ===
	* Boil for an hour then at 10mins:		* Boil for an hour then at 10mins:
	20g Total Sweet Xylitol (unfermentable sugar),		20g Total Sweet Xylitol (unfermentable sugar),
	100g Invert no.2 sugar (or whatever colour you’ve made		100g Invert no.2 sugar (or whatever colour you’ve made
	Pinch of protofloc		Pinch of protofloc
	Pinch of yeast nutrient		Pinch of yeast nutrient

	=== Ferment ===		=== Ferment ===

Mick Harrison at 18:00, 7 August 2023

2023-08-07T18:00:23Z

← Older revision		Revision as of 18:00, 7 August 2023
Line 7:		Line 7:
	== Awards ==		== Awards ==
	''' GBBF 2023 - Homebrew Competition '''		''' GBBF 2023 - Homebrew Competition '''
	2nd – Brown Ales, Milds, Old ales etc		' 2nd – Brown Ales, Milds, Old ales etc '

	== Statistics ==		== Statistics ==

Mick Harrison at 17:59, 7 August 2023

2023-08-07T17:59:36Z

← Older revision		Revision as of 17:59, 7 August 2023
Line 6:		Line 6:

	== Awards ==		== Awards ==
	2nd – Brown Ales, Milds, Old ales etc~~, GBBF 2023~~		''' GBBF 2023 - Homebrew Competition '''
			2nd – Brown Ales, Milds, Old ales etc

	== Statistics ==		== Statistics ==
Line 17:		Line 18:

	== Ingredients ==		== Ingredients ==
	Water		=== Water ===
	* SES water @ 74-3-15-23-27		* SES water @ 74-3-15-23-27
	* Calcium chloride added to kettle to enhance fullness of final beer.		* Calcium chloride added to kettle to enhance fullness of final beer.
	Malt		=== Malt ===
	• Barke Munich 38.4%		* Barke Munich 38.4%
	• Floor malted Maris Otter 38.4%		* Floor malted Maris Otter 38.4%
	• Bestmalz Special X 9.1%		* Bestmalz Special X 9.1%
	• Simpson’s amber malt 1%		* Simpson’s amber malt 1%
	• Brown malt 1%		* Brown malt 1%
	Hops		=== Hops ===
	• Croydon fusion (5% AA) 24g in the mash liquor then transferred to the mash for the full duration. To approximate the flavour of Croydon Fusion use a 50-50 mix of Kent goldings and UK Cascade.		* Croydon fusion (5% AA) 24g in the mash liquor then transferred to the mash for the full duration. To approximate the flavour of Croydon Fusion use a 50-50 mix of Kent goldings and UK Cascade.
	Yeast		=== Yeast ===
	• Approx 3g Lallemand Windsor, rehydrated		* Approx 3g Lallemand Windsor, rehydrated

	Process		== Process ==
	Mash		=== Mash ===
	• Aim to mash as high as you dare to encourage fewer fermentables. I aimed for 80C but only reached 75C because reasons.		* Aim to mash as high as you dare to encourage fewer fermentables. I aimed for 80C but only reached 75C because reasons.
	pH 5.42		pH 5.42

	Boil		=== Boil ===
	• Boil for an hour then at 10mins:		* Boil for an hour then at 10mins:
	20g Total Sweet Xylitol (unfermentable sugar),		20g Total Sweet Xylitol (unfermentable sugar),
	100g Invert no.2 sugar (or whatever colour you’ve made		100g Invert no.2 sugar (or whatever colour you’ve made
Line 43:		Line 44:
	Pinch of yeast nutrient		Pinch of yeast nutrient

	Ferment		=== Ferment ===
	• Dab of Brausol before pitching.		* Dab of Brausol before pitching.
	Pitch yeast and let it go. It should ferment out in 3 days or less but let it sit until at least 7 days have elapsed.		Pitch yeast and let it go. It should ferment out in 3 days or less but let it sit until at least 7 days have elapsed.

	Serving		=== Serving ===
	• Carbonate to 1.8vols and serve cool.		* Carbonate to 1.8vols and serve cool.

Mick Harrison at 17:54, 7 August 2023

2023-08-07T17:54:42Z

← Older revision		Revision as of 17:54, 7 August 2023
Line 11:		Line 11:
	* IBU 14		* IBU 14
	* ABV 2.5%		* ABV 2.5%
	• OG 1.038		* OG 1.038
	• FG 1.019		* FG 1.019
	• EBC 39		* EBC 39
	• 4.5 litres into fermenter.		* 4.5 litres into fermenter.

	== Ingredients ==		== Ingredients ==
	Water		Water
	• SES water @ 74-3-15-23-27		* SES water @ 74-3-15-23-27
	• Calcium chloride added to kettle to enhance fullness of final beer.		* Calcium chloride added to kettle to enhance fullness of final beer.
	Malt		Malt
	• Barke Munich 38.4%		• Barke Munich 38.4%

Mick Harrison at 17:53, 7 August 2023

2023-08-07T17:53:53Z

← Older revision		Revision as of 17:53, 7 August 2023
Line 1:		Line 1:
	~~Kenn’s Brown Ale~~
	This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! That said, I think next time I will pull back on the Special X and replace half with standard crystal. It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.		This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts!
			That said, I think next time I will pull back on the Special X and replace half with standard crystal.
			It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!).
			I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.

	== Awards ==		== Awards ==
Line 6:		Line 9:

	== Statistics ==		== Statistics ==
	• IBU 14		* IBU 14
	• ABV 2.5%		* ABV 2.5%
	• OG 1.038		• OG 1.038
	• FG 1.019		• FG 1.019

Mick Harrison at 17:52, 7 August 2023

2023-08-07T17:52:39Z

← Older revision		Revision as of 17:52, 7 August 2023
Line 2:		Line 2:
	This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! That said, I think next time I will pull back on the Special X and replace half with standard crystal. It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.		This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! That said, I think next time I will pull back on the Special X and replace half with standard crystal. It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.

	Awards		== Awards ==
	2nd – Brown Ales, Milds, Old ales etc, GBBF 2023		2nd – Brown Ales, Milds, Old ales etc, GBBF 2023

	Statistics		== Statistics ==
	• IBU 14		• IBU 14
	• ABV 2.5%		• ABV 2.5%
Line 13:		Line 13:
	• 4.5 litres into fermenter.		• 4.5 litres into fermenter.

	Ingredients		== Ingredients ==
	Water		Water
	• SES water @ 74-3-15-23-27		• SES water @ 74-3-15-23-27

Mick Harrison: Created page with "Kenn’s Brown Ale This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! That said, I think next time I will pull back on the Special X and replace half with standard crystal. It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). I think you could probably push it a bit more with the hopping – next time I will try using something more exotic. A..."

2023-08-07T17:51:15Z

Created page with "Kenn’s Brown Ale This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! That said, I think next time I will pull back on the Special X and replace half with standard crystal. It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). I think you could probably push it a bit more with the hopping – next time I will try using something more exotic. A..."

New page

Kenn’s Brown Ale
This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! That said, I think next time I will pull back on the Special X and replace half with standard crystal. It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.

Awards
2nd – Brown Ales, Milds, Old ales etc, GBBF 2023

Statistics
• IBU 14
• ABV 2.5%
• OG 1.038
• FG 1.019
• EBC 39
• 4.5 litres into fermenter.

Ingredients
Water
• SES water @ 74-3-15-23-27
• Calcium chloride added to kettle to enhance fullness of final beer.
Malt
• Barke Munich 38.4%
• Floor malted Maris Otter 38.4%
• Bestmalz Special X 9.1%
• Simpson’s amber malt 1%
• Brown malt 1%
Hops
• Croydon fusion (5% AA) 24g in the mash liquor then transferred to the mash for the full duration. To approximate the flavour of Croydon Fusion use a 50-50 mix of Kent goldings and UK Cascade.
Yeast
• Approx 3g Lallemand Windsor, rehydrated

Process
Mash
• Aim to mash as high as you dare to encourage fewer fermentables. I aimed for 80C but only reached 75C because reasons.
pH 5.42

Boil
• Boil for an hour then at 10mins:
20g Total Sweet Xylitol (unfermentable sugar),
100g Invert no.2 sugar (or whatever colour you’ve made
Pinch of protofloc
Pinch of yeast nutrient

Ferment
• Dab of Brausol before pitching.
Pitch yeast and let it go. It should ferment out in 3 days or less but let it sit until at least 7 days have elapsed.

Serving
• Carbonate to 1.8vols and serve cool.