Saturday, December 5, 2009

Collaborations and milds

Just finished up the second of the 2 english brown ales I'd planned to brew this week.
The first was an dark mild brewed with Sean We brewed about 10 gallons on his system ( about as ghetto as mine, but in different ways.) It was fun to brew with someone new, as well as see how their process and practices differ from mine. I definitely picked up some new ideas ( star san in a small untensil box, fermometer taped to the mash tun during chilling/whirlpooling? genius!)

Anyways, the mild recipe was pretty BJCP classic for the style with brown malt being the only "out of the ordinary malt, actually I take that back, Sean's 7.5L marris otter was a new one for me too.
Brown malt is a higher kilned malt that to me has a biscuityness that falls somewhere between vienna malt and biscuit/victory malt, there are also some slight mild roasty notes in there that I find reminiscent to Jamil's beloved pale chocolate malt.
until Sean posts the official recipe, heres the rough base

Dark Mild

80% Marris Otter
8% Crystal 120
5% Brown Malt
7% Crystal 70

Came out around 1.038 SG. The hydrometer sample we tasted was bready and biscuity to me. I was surprised at how drinkable it was ( Malta Hatouy anyone?) prefermented worts always taste very hop resiny to me no matter the gravity), this was quite palatable and balanced though.
We are using a slug of yeast acquired from HUB This strain is allegedly from the makers of Boddingtons Pub Ale ( very subtle brew, almost like a pilsner fermented with ale yeast {cream ale?}) anyways i have a soft spot for Boddingtons as it was one of the first beers I ever tried ( a pint of boddingtons and homo erectus at the horsebrass at 19 years of age for one's first beers? thanks Casey I feel privileged)
Anyways this is a new yeast for both of us and apparently we are both fermenting around 68 degrees.

So the second brew is a "double brown" recipe is from Fuller's circa 1962.
Ronald Pattinson has been anylizing brew logs from English breweries that date back to the late 1800's. One that caught my eye was the recipe for Fuller's double brown, a dark copper ale that is still brewed, but to a stronger gravity 6.5%

I chose the recipe for it's simplicity and it's higher gravity ( the much smaller milds cause problems with my sparging because the grain needed for 5 gallons is so small)
The recipe for this beer is very out of the ordinary and challenges much of what I thought I knew about brewing English beers. The recipe calls for mostly assorted English base malts and gets its color from assorted caramel syrups. I decided to use both belgian amber and dark syrups because it is what i had on hand and i don't quite have a solid grasp of how to reproduce the English brewing sugars accurately. The most important thing seems to be that its inverted and that the sugar contains a certain amount of unfermentables produced through maillard browning.

Fuller's 1962 Double Brown
6.25 gallons
1.054 OG
21 IBU
90 minute boil

1# Marris Otter #1
.44# Six Row
2.67# Gambrinous ESB malt
1.79# Golden Promise
2.6# Marris Otter #2
1.04# Flaked Corn
3.2 oz. Glucose
.68# Amber syrup
.29# Dark syrup


Yakima Goldings @ 5%AA
17.1 IBU @90 min.
3.6 IBU @ 30 min.

.25 oz. dry hop

Wyeast 1968 @ 68degrees

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