English Brown

Ollie’s Drool #4

It’s been almost 2 years since I’ve had this beer on tap so I though it was time to bring it back for a spring seasonal, making just a few tweaks but keeping the soul of the recipe intact. Subbed in some floor malted Maris Otter malt for the base, used the First Gold and Pilgrim UK hops I had on hand and switched to my all time favorite english yeast strain, Wyeast 1469 – West Yorkshire.  I’m thinking this beer will end up a little drier than previous versions but I tried to compensate up adding some carapils and increasing the mash temperature. Also for this brew I broke in a new piece of equipment from Christmas.  I picked up the SS Brewtech mash tun and it worked great, achieved my usual 75% efficiency and maintained the temperature quite well. The only negative was the false bottom allowed more grain particles through than I was expecting, so I’ll need to fix that going forward.  I’m hoping this won’t lead to any extra astringency.

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OG: 1.049
FG: 1.019
ABV: 3.9%
Mash: 154 (15 min.), 155 (15 min.), 157 (15 min.)
Boil: 60 min.

Water Profile:

Ca: 97
Mg: 1
Na: 21
So4: 51
Cl: 60
BiCarbonate: 190
Mash pH: 5.3

43.2% Floor Malted Maris Otter
19.5% NW Pale Ale
8.6% Brown Malt
8.6% CaraPils
8.6% C80
4.3% Oats
4.3% Special Roast
2.7% Chocolate Malt

0.50 oz First Gold (8%) 60 min.
0.75 oz First Gold (8%) 10 min.
2.50 oz Pilgrim (9.1%) 0 min.

Wyeast 1469 – West Yorkshire Ale

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Pitched at 64 degrees and allowed to free rise to 68 the first night and them up to 72 the next day. I’m holding at 72 until it’s time to package.

Kegged on 2/19 and finished at 1.019.  Higher than I was guessing as I’ve gotten really good attenuation with this yeast strain in the past.  I didn’t factor in the low fermentability of the carapils, which was 8.6% of the grain bill as well as having a higher mash temp.  I like this beer finishing higher than lower from past recipes so hopefully this will be in the ball park from last year.

Tasting notes – 4.2.16

Aroma: Baking cocoa, coffee and a little fruity ester in the nose.

Appearance: Brown with an off white head, clarity is pretty good and has improved over the last few weeks in the keg.

Taste: Cocoa up front with a little bit of apple/pear ester to finish the taste. Hops balance nicely, but don’t jump out.

Mouthfeel: Medium to medium low with lower carbonation.

Overall: I like how this come out but not as much as previous versions.  The brown malt cocoa flavors are there and there is good flavor and mouthfeel for a sub 4% beer but something is just a little off. Outside of the cocoa flavor there isn’t too much else going on and the mouthfeel is a little less than last years version (I dropped part of the oats and added carapils). Its an enjoyable beer, but there is still room to further nail this one down.  Cheers!

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2 thoughts on “English Brown

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