Kenn's Brown Ale: Difference between revisions

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


== Statistics ==
== Statistics ==
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%
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
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.