Mike goes through recipe adjustments on his English Brown Ale to make it just right!
Six months ago, Mike started a Brown Ale project to make a sessionable brown ale; one of his favorite styles. We tasted his first version it was pretty good but Mike noted some tweaks he'd like to make.
First order of business was to darken the color a bit more. He also wanted to reduce what seemed to be an over-the-top toasted malt flavor from the Briess Special Roast. There needed to be a little more caramel sweetness vs. the raisiny sweetness in the first version. This was accomplished by subbing in some lighter colored crystal malt.
What we ended up with was a very drinkable English style Brown Ale that might only be one or two small adjustments away from prefect... at least for Mikes' palate.
CHEERS!
RECIPE:
3.5 gallon post boil
5lb Maris Otter
5oz Chocolate Malt (350L)
4oz Flaked Barley
4oz Light Crystal, Crisp (50L)
2oz Briess Special Roast (50L)
1oz.28g Challenger (7.5%AA) 60min
1.5oz/42g EKG (5%AA)10min
Cellar Science ENGLISH yeast
Mash 152 for 60min
#EnglishBrownAle #recipeoftheday #brewdudes
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