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American Brown Ale
Brewing up a brown this weekend (or monday). It'll be the first beer of 2011, and the first beer at my new place.
11# 2 row
1# torrified wheat
1# C15L
0.5# Special B
0.5# Chocolate
0.25# C120L
0.75oz Magnum 60min
1.5 oz Cascade 20 min
1.5 oz Cascade 0min
I plan to split the batch into two 3 gallon ferments and use WLP001 and WLP002. Just to learn something about the yeasts side by side.
I've brewed a brown like this before with some slight differences and it aged well. This version has some terrified wheat in there for head retention.
Anticipate the OG to be 1.052ish with 65% efficiency.
6.5 gallon final vol.
Ah, I see the special B, nice!
I might want to suggest a .25# though instead of .5. Already using the 120, spec B is usually like 140-150, it is some strong flavor, maybe a bit more figgy than chocalatey, I usually use .5 in my dubbels IIRC (seems like years since I brewed one!) and that is always well pronounced.
Just a suggestion.
Thanks for the suggestion.
I will take it under advisement. I am focusing in on this recipe for the next couple brews, so maybe I'll try that on the next round.
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