Southern Brown Recipe

Discussion in 'Recipes for Feedback' started by JAMC, Mar 20, 2013.

  1. JAMC

    JAMC Member

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    This is the next batch on the schedule...

    FERMENTABLES:
    1.6 kg - Pale (40.5%)
    750 g - Wheat (19%)
    500 g - Flaked Barley (12.7%)
    350 g - Crystal 140L (8.9%)
    350 g - Crystal 60L (8.9%)
    350 g - Pale Chocolate (8.9%)
    50 g - Roasted Wheat (1.3%)

    HOPS:
    8g Flyer - 60 min
    16g Flyer - 10 min

    MASH STEPS:
    1) Infusion, Temp: 68 C, Time: 60 min, Amount: 17.5 L
    2) Sparge, Temp: 76 C, Time: 15 min, Amount: 17.5 L

    OTHER INGREDIENTS:
    0.5 tsp - Crushed Grains of Paradise, Time: 10 min, Type: Spice, Use: Boil

    YEAST:
    Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58

    STATS:
    Original Gravity: 1.035
    Final Gravity: 1.010
    ABV: 3.33%
    IBU: 16.84
    SRM: 24.27
     
  2. LarryBrewer

    LarryBrewer Active Member

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    Let us know how the Flyer hop tastes!
     
  3. JAMC

    JAMC Member

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    Did this one yesterday.

    I changed the hop schedule around a little after reading a few articles about late hopping and it's effect on hop flavour and aroma relative to bitterness. I still used Flyer, but I went for...

    5g @ 60 mins
    23g @ 10 mins
     
  4. JAMC

    JAMC Member

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    It seems to have two main charateristics;
    - a kind of citrusy, zingy, tangy flavour which dominates the aftertaste. The tangy aspect is quite hard to describe - the aftertaste is almost like greek yoghurt mixed with honey. Kind of sharp and sweet.
    - a spicey flavour I'd describe as being like star anise or aniceed.

    I think this is a really unique hop. Still, it's begging to be paired up with something more conventional.

    I might do an IPA with this hop in the summer - any suggestions as to what to pair it with based on the description above?
     

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