This Northern English Brown ale is mildly sweet with light bitterness and medium body. It offers a pleasant nuttiness as well as a mild biscuit flavor. The specialty grains really come through in this brew. It pairs well with red meats and heavy starches and because its ABV is less than 5%, this session ale can be enjoyed pretty much any time of the day.
sat on lacto for 2 days at 120F dropping Ph to ~3.6 or 3.7. Sour to taste at back of tong but also likely hindered by sweetness of wort. Soaking 3 oz of french oak with wine in prep for secondary. Good to go so far...
Comments
Do you get any flavor contributions from the sugars, or are they used to up the abv? This looks like a tasty brew.
4/30/2013 5:15:46 AM
I made this recipe a few times, first using only raw Turbinado sugar and later added brown sugar hoping to pick up some of the molasses flavor. I've made other browns since then without the sugar and I like them much better. The sugar, in my experience doesn't add any flavor characteristics, whereas using a specialty grain, you can get some ferementable sugar and flavors. Take a look at my Brown Moose Ale (just started opening bottles). It is the evolution of my brown ales and is by far, MUCH better than this recipe.
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Do you get any flavor contributions from the sugars, or are they used to up the abv? This looks like a tasty brew.
4/30/2013 5:15:46 AMI made this recipe a few times, first using only raw Turbinado sugar and later added brown sugar hoping to pick up some of the molasses flavor. I've made other browns since then without the sugar and I like them much better. The sugar, in my experience doesn't add any flavor characteristics, whereas using a specialty grain, you can get some ferementable sugar and flavors. Take a look at my Brown Moose Ale (just started opening bottles). It is the evolution of my brown ales and is by far, MUCH better than this recipe.
4/30/2013 7:44:22 AM