Kenn's Brown Ale: Difference between revisions
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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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% | ||
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• 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 | ||
Revision as of 17:52, 7 August 2023
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.