Kenn's Brown Ale: Difference between revisions
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== Awards == | == Awards == | ||
2nd – Brown Ales, Milds, Old ales etc | ''' GBBF 2023 - Homebrew Competition ''' | ||
2nd – Brown Ales, Milds, Old ales etc | |||
== Statistics == | == Statistics == | ||
| Line 17: | Line 19: | ||
== 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% | |||
* Floor malted Maris Otter 38.4% | |||
* Bestmalz Special X 9.1% | |||
* Simpson’s amber 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. | |||
Yeast | === Yeast === | ||
* 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. | |||
pH 5.42 | pH 5.42 | ||
Boil | === 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 | === 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. | 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. | |||
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.