French Brune

[tommidolcetto]

Hi.
Planning this for next week.

18 litres
Munich II Weyermanns 3.Okg
MO pale malt 0.5kg
Light Wheat malt 0.5kg
Special B 0.4kg

Lightly hopped with Northern Brewer and Styrian Goldings.
Wyeast WLP072 French Ale yeast.

On my phone so not got exact details.
Approx 6% abv SRM 17
Mash 90 mins at 66C

Questions - should I be doing anything special in the mash?
- is it too much wheat? Or Special B?

All feed back welcome,
Tom

 

[zgoda]

Too much dark Munich. It will require long time to mature and tone down grassy flavour of melanoidin. Replace with pale Munich if possible.

 

[pittsy]

No idea if this is similar to old brune (brown) and i've only had it once but i find it very sweet so i would of thought mashing in higher would be more ideal for it , but as mentioned i haven't tried the french brune so it may not be the same ish .

 

[tommidolcetto]

Thanks for replies.

The Munich is the base malt for dark lagers. I'll swap some out for extra MO, Got it from sponsor who recommends using it as 80% of grain.

The style I'm looking for is Pelforth Brune and it definately has some sweetness and is quite dark. Not as rich or complex as an Oud Bruin though.

Would a high temp mash affect the sweetnes?

Cheers

 

[Cononthebarber]

Yes higher mash temp (67/68c) will produce more unfermentable sugars so you will end with a higher gravity reading making the beer sweeter :thumb:

 

[Good Ed]

have a look at this http://www.thehomebrewforum.co.uk/viewtopic.php?f=14&t=28852 IPA seems to have cracked it

 

[tommidolcetto]

Yes Ed I saw this recipe, also found somewhere that insisted that Munich Type 2 malt was the base, I've sort of combined the two - the pale and the Munich come to 75% and the wheat, sugar and Special B are the same as IPA used, the colour and bitterness seem really high on his recipe so I've toned those down a bit. Not really bothered about an exact clone just the style which to me is malty with sweetness.

Tom