"Yup, yup, yup, yup, yup, yup."
This beer was inspired by the legend that is Mike McDole's Janet's Brown. A big, bad, hoppy, american brown ale. When I got the first inclination to brew this beer, the thought of a touch of roast and chocolate paired with some resinous and floral american hops sounded delicious.
I've been trying to simplify all the recipes I brew lately. I hate using partial pounds of grain ordered from home brew stores. The two local shops only have domestic crystal, and a couple other random specialty malts. I've been blending base malts, but for this one went all Maris Otter.
American Brown Ale
Mash Temp: 152 F
11 lbs Maris Otter
1 lb Simpsons Dark Crystal 70-80L
1 lb Belgian Aromatic
.5 lb Fawcet Chocolate 375-450L
Reverse osmosis water from machine at grocery store.
Cant find my notes but I think I added .5 tsp CaCl, .5 tsp gypsum, and 1/4 tsp baking soda to mash. Added 1 tsp gypsum to boil.
Boil Time: 60 mins
.6 oz - 60 mins German Magnum 13.5%
1 oz - 10 mins Centennial 8.1%
1 oz - 10 mins Cascade 6.4%
2 oz - Dry Hop Simcoe 13%
White Labs WLP001 - California Ale Yeast - 1.6 L starter for 24 hours, refrigerated, decanted 1 pint, pitched the rest @64. When making the starter,
I had to shake the vial vigorously to get the yeast loose. I took the foil off of my flask, and started opening the vial. Bad idea. I should have opened up the yeast slowly first. I lost some yeast due opening too quick. But White Labs sent me a coupon for a free vial. Awesome customer service, and I just like the flavor from WLP001 better than 1056.
Pitched at 64 F
Fermented at 66 F for 4 days
Rested at 69 F for 7 days with dry hops
Chilled to 32 for 3 days
I've been drinking alot of this beer. I'm really happy with how it turned out. I sent a bottle with two other entries into the National Homebrew Competion, but this one broke in transit. I was able to send another which should arrive today. Hopefully they haven't judged category 10 yet.
I'll post some tasting notes when I get a chance to pour another glass.