British Brown for comment

S0rceress0 · Mar 17, 2018

I've done browns, but only kits. We like malt forward browns without a "roasty" character. I've gone off of the 2015 BJCP 13B requirements although I don't think I'll be submitting this to a contest. I just want to find a good consistent extract recipe for this year.
5 gallons

7lb Light LME

.5 lb Belgian Chocolate grain for steeping

1oz Kent Goldings 60 mins
1oz Keng Goldings 30 mins

WL005 British Ale yeast

I feel like the 2 oz of hops are A LOT. Does anyone think I can reduce this or use a different hop? Any recommendations for a different grain that will give me an 18 to 20 SRM?

jmcnamara · Mar 17, 2018

What's the IBUs on this? AA% of the hops?
It does seem like a lot at first glance though.
For malts, have you looked at brown or amber? Maybe some biscuit malt?

Ozarks Mountain Brewery · Mar 17, 2018

thats not allot of hops your fine with only 5 ibu but I would drop the 30 down to 15 minutes

S0rceress0 · Mar 17, 2018

jmcnamara said:
What's the IBUs on this? AA% of the hops?
It does seem like a lot at first glance though.
For malts, have you looked at brown or amber? Maybe some biscuit malt?

The total IBUs is 23.71 on the recipe engine: https://www.brewersfriend.com/homebrew/recipe/view/624304/brownie-exp
I've used a lot of biscuit lately, I think I'll leave that alone for awhile, but I will definitely see if Amber makes it easier to get a better SRM.

S0rceress0 · Mar 17, 2018

Ozarks Mountain Brew said:
thats not allot of hops your fine with only 5 ibu but I would drop the 30 down to 15 minutes

Ah, 15 minutes is great! Tones it down a bit but still within style, thanks!

Yooper · Mar 18, 2018

I’m one who thinks chocolate malt can be fairly roasty. I have a “Fat Squirrel” clone, which is an English brown but not too roasty (the caramel/crystal malt helps with that) and it uses .25 pounds chocolate malt. Here’s mine: https://www.brewersfriend.com/homebrew/recipe/view/575086/fat-squirrel-clone