Coffee Brown Ale Feedback

Discussion in 'Recipes for Feedback' started by oipivo, Jan 22, 2019.

  1. oipivo

    oipivo Member

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  2. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    #2 Iliff Avenue Brewhouse, Jan 23, 2019
    Last edited: Jan 23, 2019
    Your saying that the Brown Malt is actually going to be Aromatic and the Caramunich II is CaraGold? I love brown malt in a brown ale so I would consider using it.

    My thought is to remove the oats at that small of an amount because they won't do anything. Keep it simple whenever you can...

    You mention you want some sweetness so I would decrease the IBUs to the mid 20s and remove all hop additions other than the bittering.

    Just my opinions...
     
  3. oipivo

    oipivo Member

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    Hey thanks for the response! I'd really prefer to use brown, but my LHBS doesn't carry it :( That's the reason I haven't made a brown up until this point (just stuck to porters and stouts). I'm hoping the Arome and CaraGold will add the toasty caramel flavors I'm looking for. Castle malt has been good to me so far, especially with darker beers, so we'll see how it goes I guess unless someone else chimes in!

    I think you're right about the oats and the hop additions. I'm going to back off the 60 minute additions and eliminate the 30 minute additions. I'll keep the whirlpool additions because I'd still like that hop character in there.

    Thanks again!
     
    goschman likes this.

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