Kenn's Brown Ale: Difference between revisions

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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..."
 
 
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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
This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts!
2nd – Brown Ales, Milds, Old ales etc, GBBF 2023
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.


Statistics
== Awards ==
• IBU 14
''' GBBF 2023 - Homebrew Competition '''
• ABV 2.5%
• OG 1.038
• FG 1.019
• EBC 39
• 4.5 litres into fermenter.


Ingredients
2nd – Brown Ales, Milds, Old ales etc
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
== Statistics ==
Mash
* IBU 14
• Aim to mash as high as you dare to encourage fewer fermentables. I aimed for 80C but only reached 75C because reasons.
* 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
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
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.
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.

Latest revision as of 18:02, 7 August 2023

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

GBBF 2023 - Homebrew Competition

2nd – Brown Ales, Milds, Old ales etc

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.
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