Ceejay
Landlord.
Brewing this on Sunday and hoping it'll be ready in time for Christmas. It's a Southern English Brown, with the addition of toasted oats to give that creamy, velvety character that I love about oatmeal stouts. This is just about as different to the beer I normally brew as is possible, but I've got a hankering for some luscious, brown session beer. The yeast I'm using is 1332 Northwest Ale from Wyeast. It's the old Gales strain, so I'm using this beer to grow it up for my homage to Gales HSB.
The oats will be toasted until golden brown and I'll perform a Beta-glucan rest, if I can remember how! :wha:
The style is described as:
"Flavour: Deep, caramel- or toffee-like malty sweetness on the palate and lasting into the finish. Hints of biscuit and coffee are common. May have a moderate dark fruit complexity. Low hop bitterness. Hop flavor is low to non-existent. Little or no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. Low to no diacetyl
Aroma: Malty-sweet, often with a rich, caramel or toffee-like character. Moderately fruity, often with notes of dark fruits such as plums and/or raisins. Very low to no hop aroma. No diacetyl."
Brew Method: All Grain
Style Name: Southern English Brown
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Boil Size: 28.5 liters
Boil Gravity: 1.029
Efficiency: 69% (ending kettle)
http://www.brewersfriend.com/homebrew/recipe/view/86131/strong-island-oat-brown-ale
STATS:
Original Gravity: 1.036
Final Gravity: 1.011
ABV (standard): 3.27%
IBU (rager): 16.75
SRM (morey): 26.3
FERMENTABLES:
2.6 kg - United Kingdom - Maris Otter Pale (65.4%)
450 g - United Kingdom - Crystal 60L (11.3%)
284 g - United Kingdom - Extra Dark Crystal 120L (7.1%)
170 g - United Kingdom - Chocolate (4.3%)
70 g - United Kingdom - Black Patent (1.8%)
400 g - Rolled Oats (10.1%)
HOPS:
25 g - East Kent Goldings, Type: Leaf/Whole, AA: 5, Use: Boil for 60 min, IBU: 16.75
MASH GUIDELINES:
1) Infusion, Temp: 67 C, Time: 60 min, Amount: 13.5 L
2) Sparge, Temp: 76 C, Time: 45 min, Amount: 20 L
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
0.5 each - Protafloc, Time: 15 min, Type: Fining, Use: Boil
3 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
6 g - CaCl, Time: 0 min, Type: Water Agt, Use: Mash
YEAST:
Wyeast - Northwest Ale 1332
Starter: No
Form: Liquid
Attenuation (custom): 69%
Flocculation: High
Optimum Temp: 18.33 - 23.89 C
Fermentation Temp: 20 C
Pitch Rate: 0.75 (M cells / ml / deg P)
PRIMING:
Method: Batch Prime
CO2 Level: 1.5 Volumes
TARGET WATER PROFILE:
Profile Name: Strong Island Brown Ale
Ca2: 78
Mg2: 0
Na: 0
Cl: 100
SO4: 63
HCO3: 0
Water Notes:
3g Gypsum, 6g Calcium Chloride added to brewing liquor (not mash).
The oats will be toasted until golden brown and I'll perform a Beta-glucan rest, if I can remember how! :wha:
The style is described as:
"Flavour: Deep, caramel- or toffee-like malty sweetness on the palate and lasting into the finish. Hints of biscuit and coffee are common. May have a moderate dark fruit complexity. Low hop bitterness. Hop flavor is low to non-existent. Little or no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. Low to no diacetyl
Aroma: Malty-sweet, often with a rich, caramel or toffee-like character. Moderately fruity, often with notes of dark fruits such as plums and/or raisins. Very low to no hop aroma. No diacetyl."
Brew Method: All Grain
Style Name: Southern English Brown
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Boil Size: 28.5 liters
Boil Gravity: 1.029
Efficiency: 69% (ending kettle)
http://www.brewersfriend.com/homebrew/recipe/view/86131/strong-island-oat-brown-ale
STATS:
Original Gravity: 1.036
Final Gravity: 1.011
ABV (standard): 3.27%
IBU (rager): 16.75
SRM (morey): 26.3
FERMENTABLES:
2.6 kg - United Kingdom - Maris Otter Pale (65.4%)
450 g - United Kingdom - Crystal 60L (11.3%)
284 g - United Kingdom - Extra Dark Crystal 120L (7.1%)
170 g - United Kingdom - Chocolate (4.3%)
70 g - United Kingdom - Black Patent (1.8%)
400 g - Rolled Oats (10.1%)
HOPS:
25 g - East Kent Goldings, Type: Leaf/Whole, AA: 5, Use: Boil for 60 min, IBU: 16.75
MASH GUIDELINES:
1) Infusion, Temp: 67 C, Time: 60 min, Amount: 13.5 L
2) Sparge, Temp: 76 C, Time: 45 min, Amount: 20 L
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
0.5 each - Protafloc, Time: 15 min, Type: Fining, Use: Boil
3 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
6 g - CaCl, Time: 0 min, Type: Water Agt, Use: Mash
YEAST:
Wyeast - Northwest Ale 1332
Starter: No
Form: Liquid
Attenuation (custom): 69%
Flocculation: High
Optimum Temp: 18.33 - 23.89 C
Fermentation Temp: 20 C
Pitch Rate: 0.75 (M cells / ml / deg P)
PRIMING:
Method: Batch Prime
CO2 Level: 1.5 Volumes
TARGET WATER PROFILE:
Profile Name: Strong Island Brown Ale
Ca2: 78
Mg2: 0
Na: 0
Cl: 100
SO4: 63
HCO3: 0
Water Notes:
3g Gypsum, 6g Calcium Chloride added to brewing liquor (not mash).
